Espresso-infused dry-aged beef and showpiece dry-aging cupboard of the best cuts from the world’s finest ranches invite gourmands to Causeway Bay’s new oasis of convivial eating.
Hong Kong — Crowne Plaza Hong Kong Causeway Bay celebrates the comfortable opening of its new modern steakhouse CARVER, introducing the best succulent beef steaks sourced from all around the world, together with america, Australia, and Japan, with fascinating sauces and sides for an enthralling steakhouse expertise, alongside a fascinating all-day eating menu.
The brand new connoisseur vacation spot is heralded by a showpiece bespoke cupboard for beef dry-aging on the entrance. It results in an oasis of spacious, refined and convivial eating for all all through the day and the nightly wonders of dry-aged and selection meat cuts, jet-fresh seafood, sommelier-led wine pairings, and a complicated cocktail bar that emphasizes the private bond between bartender and visitor.
CARVER’s A La Carte Menu, obtainable within the evenings, encompasses plentiful appetizers, salads, soups, seafood and non-steak choices, sides and delicious desserts, in addition to the star listings of carved and charcoal-grilled USDA Prime, wagyu and dry-aged beef. These meat signatures profit from grilling at exceptionally excessive temperatures on the charcoal, whereas smoke from the dripping fats induces an beautiful woody aroma.
At nearly 13 ft excessive, the glass-windowed, state-of-the-art dry-aging cupboard is CARVER’s focus as the meat cuts grasp or are laid on cabinets to age in temperature- and humidity-controlled splendor. Made to order in Europe, it’s clad in limestone exterior and marble inside, the place its treasured treasures are meticulously monitored by the expert culinary crew.
Espresso-infused U.S. dry-aged beef headlines a parade of decadent steaks which can be proudly showcased right here forward of being completely fired on the signature charcoal grill. The Chef suggestion of 20-day Home Dry-Aged U.S. Striploin with Espresso Grounds, 240g (HK$498) sees premium Arabica grounds from Brazilian model Lavazza rubbed into butter that layers the striploin because it ages for 20 days, imparting tenderness and wealthy, redolent espresso flavours. The steak is served in its pure jus with garlic confit and cherry tomatoes on the vine.
The last word indulgence for beef connoisseurs, 45-day Home Dry-Aged Porterhouse, U.S., 1kg (HK$1,680, serves 2-3 individuals) reminds of uncommon roast beef in style, but different delicate flavors from getting older like heat buttered popcorn blossom on the palate. High quality is ensured by stringent monitoring of not solely the proper tenderloin-to-sirloin ratio (60:40) but additionally the dry-aging requirement of 45 days within the cupboard at a temperature from 4-8°C and 70% humidity. Bone-in Rib Eye, 450g (HK$698) is one other carnivorous feast that shouldn’t be missed.
Harvested from the highest blade within the beef chuck, the flat iron minimize has carved a path by way of the steakhouses of America. CARVER brings Hong Kong aficionados USDA Prime Steak – Flat Iron Gold, 170g (HK$458), whose ‘gold’ label ensures a well-marbled minimize with an intramuscular fats share of 16-24% and a buttery uplift on conventional beefiness.
High-class wagyu cravings will probably be glad by Bavette M9, Australia, 340g (HK$688), with the basic bistro minimize arriving extremely marbled and endowed with wealthy beefy flavours; and award-winning Miyazaki Wagyu – hailed as Japan’s finest beef – introduced as Tenderloin A4, 170g (HK$988) and Striploin A3, 200g (HK$498). Australian Tomahawk M4, 1.3kg (HK$1,488, serves 2-3 individuals) wagyu with its lengthy bone and wonderful marbling, is ideal for sharing.
Sauce choices are gluten-free and run the gamut from pure Beef Jus to engaging preparations of Black Pepper with Cognac and Black Truffle Jus. The luscious French basic of Béarnaise melds egg yolk, herb-infused vinegar discount, and drizzles of melted butter.
As an appetizer or fast chunk, Beef Steak Tartare, Avruga Caviar (HK$208) sees USDA Prime striploin married with smoky notes from the ocean and loved with cured egg yolk, Korean pear and pine nuts on slices of toasted baguette, Lighter vegetable delights embrace Heat Mushroom Salad (HK$98), which unites the marmoreal and king oyster varieties with endive, radicchio and yuzu dressing; Carver Caesar Salad with Speck Ham (HK$158); and Heirloom Tomato and Bocconcini Cheese Salad (HK$128).
The culinary crew’s professional sourcing strikes past meat within the sensational showpiece of Seafood on Ice (HK$880 / small; HK$1,230 / giant). Superb for sharing, contemporary catches could embrace meaty Alaskan King Crab Leg; stay Boston Lobster and Diamond Shell Clam from sustainable fisheries; freshly-shucked Oysters in line with the season; Canadian Whelk and Shovelhead Tiger Prawn. Different seafood decisions are Jumbo Prawn (HK$368) served with do-it-yourself thermidor butter and oven-baked Patagonian Toothfish with Brown Butter (HK$358).
Hand Minimize Fries, Onion and Pancetta Mac and Cheese; Fried Onion Rings; Roasted Mushrooms; Sauteed French Beans, and extra full a tempting choice of sides (all priced at HK$58).
A 5-course lunch menu priced from HK$318 options soup of the day, chilly appetizer, salad bar, important, and dessert. Grilled U.S. Beef Striploin, 170g (HK$70 complement) is expertly charcoal-grilled and served with pink wine discount, potato, and greens. Different important decisions are the fruit-nuanced Marinated Spring Hen with Lemon and Thyme, Pumpkin Puree, Apple-fennel Salad, and Cider Hen Jus; the Mediterranean-inspired Pan-fried Barramundi Fillet “Nicoise” with Saffron Potato, Tremendous Bean, and Shaved Fennel Salad; and the spring backyard Risotto Primavera of asparagus, broccoli, child spinach, and inexperienced zucchini. Home wines circulate for a further HK$68 per glass.
CARVER’s sommelier is readily available to boost the enjoyment of the steak signatures. The agency tannins of a Trapiche Malbec Single Winery Finca Orellana from Argentina turn into smoother as they minimize by way of the beneficiant layers of fats and protein that distinguish U.S. Striploin from Espresso Grounds. Domaine de Cristia Côtes du Rhone Vieilles Vignes is the right Beef Steak Tartare and Avruga Caviar pairing, its comfortable, creamy assault of fruit aromas yielding to roasted, woody notes. A contemporary, clear, dry South African white with energetic acidity, Boschendal Property Sauvignon Blanc Sommelier Choice is the housing selection for Seafood on Ice.
The sommelier’s curated record of Champagne, glowing, white, and pink wines journeys from France and Italy to South Africa, Australia, and Argentina. Creative concoctions from the gifted in-house mixologist, bottled beers, basic blended drinks, and non-alcoholic drinks are requirements on the beverage menu.
“CARVER supplies a classy oasis for stylish beef-led eating right here within the coronary heart of Causeway Bay, simply steps from the intense lights of Occasions Sq. and Lee Gardens,” says Crowne Plaza Hong Kong Causeway Bay Normal Supervisor Michael Wong. “Diners are invited to chill out and bask in prime cuts fastidiously chosen from the world’s finest ranches and aged in-house for one of the best expressions of pure meaty goodness. Our many home signatures and beautiful meals choices all through the day depart everybody spoilt for selection.”
Extending simply over 2,000 sq. ft, CARVER is the best retreat from the city hustle and bustle. It seats 88 diners at shiny marble-topped tables bordered by banquettes alongside the partitions and home windows and inside a non-public room. Its glossy, clean-lined trendy vibe and soothing colour palette of sunshine oak, white marble, and shiny upholstery kind an inviting ambiance. Putting bronze accents gown the wood-clad columns and the illuminated bar, the place mirrors and pearlescent tiles create a daring night attraction for pre- and post-prandial drinks.
CARVER is situated at 1/F, Crowne Plaza Hong Kong Causeway Bay, 8 Leighton Street, Causeway Bay, Hong Kong, and opens day by day from 6:30 a.m. to 11:00 p.m. Breakfast is served from 6:30 a.m. to 10:30 a.m. (10:00 a.m. final orders); Lunch from 12:00 p.m. to 2:30 p.m. (2:00 p.m. final orders); Afternoon Tea from 3:00 p.m. to five:00 p.m. (4:30 p.m. final orders); and Dinner from 6:00 p.m. to 11:00 p.m. (10:00 p.m. final orders).
For inquiries or reservations, please electronic mail [email protected] or name (852) 5978-5971.
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