• Thu
  • Dec 25, 2014
  • Updated: 6:24pm

Pearl on the Peak

PUBLISHED : Thursday, 15 October, 2009, 12:00am
UPDATED : Thursday, 15 October, 2009, 12:00am
 

Fare Contemporary Australian.

Ambience The views from this classy restaurant will leave visitors and locals stunned by the sweeping vista of the city below. The must-have table is the one nestled in the corner; you feel like you are dining in the clouds. The atmosphere is relaxed and refined, and the decor is stylish without sacrificing such comforts as a good chair and well-spaced tables.

Cost About HK$500 and up for three courses without drinks.

Turn-ons The avocado and crab salad (pictured) came in a half-shell of avocado resting on a bed of leaves, and the subtle creamy flavours of the crab, avocado and mayonnaise worked well together, while the leaves added a contrasting crispness and bitterness. The steak flambe au poivre was cooked tableside by the chef in an impressive flaming display. The thick hunk of beef was perfectly cooked and the pepper sauce had a good, spicy bite to it. The lobster linguine was a sight to behold, the shell of the whole creature curving across half of the plate. The pasta was perfectly al dente, with just the right amount of rich tomato sauce, and the helping of lobster meat was generous. The banana pudding topped with honeycomb ice cream for dessert was the kind of treat you yearn for on rainy days: a soft and delicious sponge topped with sweet ice cream containing chunks of rich caramel honeycomb.

Turn-offs The wild mushroom and truffle cappuccino, a warm, earthy soup topped with an airy foam, would have benefited from a few more drops of truffle oil.

Drinks A comprehensive wine list from the major wine regions, including champagne and a good selection of dessert wines. Also a range of cocktails.

The Peak, Central, 2849 5123

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