Fare The Sunday brunch (noon to 3pm) is an impressive spread of buffet items backed by a small ?la carte menu for hot dishes (soup, main course, souffl?. There is a focus on seafood, with chilled lobster, yabbies and whelks, and six varieties of oysters. Also sushi, cold cuts and a dessert buffet.
Ambience Upmarket and relaxed, especially when the champagne has been flowing for a few hours. Views over the Hong Kong Museum of Art and across Victoria Harbour.
Cost HK$588 including free-flowing champagne; HK$528 with free-flowing sparkling wine.
Who to bring A new love interest - oysters and champagne are supposedly the ultimate aphrodisiacs - or family and friends.
Turn-ons The oysters were so fresh we expected them to scream when we dripped lemon juice on them, and the varieties available gave a good range of tastes from delicately creamy to briny metallic. The salad dishes were all delicious, especially the wild mushroom salad, while the main course of sea bass on a bed of spinach and pumpkin was a delight - a thick fillet of soft-as-butter flesh on rich pumpkin mash and fresh spinach leaves. The service was outstanding.
Turn-offs The decor, with its nautical theme and statues of sailors and jazz musicians, has a touch of tackiness about it. But it makes the atmosphere less formal - ideal for a lazy Sunday brunch. The souffles were not as fluffy as they could have been, and the coffee was bitter.