(tel: 2704 5211) is the latest addition to Swire Hotels' stable of restaurants, taking over the Pacific Place One space formerly occupied by Domani. British chef Rowley Leigh is chef consultant, and the menu features a mix of British, French and Italian offerings.
Griddled scallops with chestnut purée, shiso and lemon (HK$195) were cooked perfectly, with a nice balance between the richness of the butter and chestnut and the acidity of the lemon. The lemon zest chiffonade and perilla leaves added a distinctive flavour. Roast spiny lobster with garlic butter (HK$280) simply melted in the mouth.
The rib of grass-fed Scotch beef (HK$885, above) is meant for two or three people and comes with a choice of Béarnaise or chimichurri sauce. Ours was more medium than medium-rare, but the end cuts were still tender. It had just enough charring to provide some smoky flavour, while the acidity of the chimichurri provided a welcome counterpoint to the heavy and fatty richness.
With its lovely spiced flavours, the baked quince with frangipane (HK$95) reminded us that autumn has arrived at last. The rice pudding with apricots (HK$90) was lightly charred on top, and a nice update on the classic.
We were given a 50 per cent discount on food because we visited during the soft-opening phase.