Bubbles for Brunch: Located at the Hong Kong Museum of Art in Tsim Sha Tsui, Hue offers modern Australian cuisine in a design-forward setting matched by unparalleled harbor views. Now, this stylish eatery is ready to kick your weekend up a notch with a lavish brunch paired with Taittinger Champagne. Executive Chef Anthony Hammel has curated an exquisite brunch bursting with the freshness of seasonal produce. It will be paired with Taittinger Brut Reserve – or you can upgrade this to the Taittinger Prelude Grands Crus.
Kick things off with sharing dishes that includes homemade bread and house-smoked New Zealand butter; ocean trout with whipped cod roe and salmon eggs; buffalo milk burrata with charred broccolini, hazelnuts, and green onion oil; potato croquettes with salted fish and aioli; and house-smoked wagyu pastrami with smoked egg gribiche.
Then, pick your main from a selection that includes crispy pork belly served with confit celeriac and harissa sauce (perfectly tender and flavorsome); pan-seared market fish served with Jerusalem artichoke and kale; and Australian Wagyu Bavette with charred onions (cooked to perfection with just the right flavors and melt-in-your-mouth texture).
Finally, end the meal with a selection of desserts – the lemon tart with yoghurt cream and Basque-style cheesecake served with rhubarb and raspberry should not be missed.
When? Sundays, 11am-230pm
Where? 1/F Hong Kong Museum of Art, 10 Salisbury Road, Tsim Sha Tsui
How much? $380/person + HK$250 for free-flow drinks package including Taittinger Champagne
How to book? Walk-ins are welcome, but to guarantee a table, call 3500-5888 or book online.
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Written by The Loop HK for Wooly Pig Hong Kong