GBA Lifestyle News
Food & Drink Section
By Kate Springer | November 11th, 2015
  • Bar, Restaurant
  • HK Island, Repulse Bay
  • Address: Shop 303-304, 3/F, The Pulse, 28 Beach Road, Repulse Bay
  • Website:
  • Open Hours: Wednesday-Sunday, Lunch, Dinner
  • Open Since : October, 2015
  • Phone: 2889-5939
  • Rating: 4
  • Cuisine: Seafood, Western
  • Ambience: Fancy, Intimate

Fine Dine: Repulse Bay has been all abuzz this year with a wave of restaurants opening at The Pulse. The latest to head down south? The Ocean joined its Southside sisters Hotshot and TRi, all part of Le Comptoir group, bringing with it an under-the-sea fine dine experience.

Look & Feel: The Ocean falls into the latter category and embraces its name quite literally when it comes to the design. While some might feel that the coral cluster-inspired tables are a bit over the top, we love the diehard commitment to the theme. With curved walls, doorways and spiraled table legs, the restaurant is meant to feel like you’re riding a wave: getting deeper as you move through the restaurant until you hit the dark private dining room, lit up with a wall full of neon jelly fish.

On the Menu: There are just four set menu options – the three-course Horizon lunch ($488), five-course First Dive dinner ($888), eight-course Deep Blue ($1,188) and 10-course Ultramarine ($1,488). All sets come with an option to add white sturgeon caviar (from $648, 20g; $1,658 for 50g) or basilicata white truffle ($158 per gram) so that should give you the gist of what dinner her is like.

The Ocean - Wild mushroom tortellini, lobster confit, maitake, bisque
Surf ‘n’ turf: mushroom tortellini and lobster confit

Service: The servers make great recommendations and intuitively know when we need something, and when we want to be left alone.

Jeng: With these set menus, you get to pick and choose your plates. We especially enjoy the house-smoked red snapper with radish, frisee and pickled apple – a fresh and balanced dish. Served in a gorgeous shell, the scallop with miso, fennel and corn puree is both beautiful and delicious. The standout of the night is the al dente tortellini stuffed with wild mushroom and swimming in flavor-packed lobster confit. After dinner comes the “Decompression”, aka a selection of cheese and homemade sides. Yes, please.

Not so Jeng: The cream in the pan-seared sea bass with wild rice overpowers the fresh fish and lacks the complexity of the other dishes. For dessert, the tart lemon and meringue is gorgeous but impractical – please show us how to eat this without causing a mess. The small portions fit the sophisticated atmosphere, but we are just thankful we chose eight courses. Five would not have been enough!

Great For: Saucy date nights, impressive power lunches, swish soirees, pay day.

Just FYI: It’s not advertised, but an a la carte menu does exist – just ask for it!

This writeup was based on a complimentary media tasting. The Loop doesn’t guarantee/sell restaurant review coverage. See our editorial policy here.