The five-star venue in the growing Wooloomooloo chain has an up-in-the-clouds feel to it with its stunning, almost 360-degree views. Floor-to-ceiling windows in the main dining room and low-slung lounge, and the terrace out front, offer ample opportunity for city gazing over dinner or cocktails. The decor oozes sophistication and features plenty of wood and slate shades, contrasted by fire-engine red leather seats in the dining area and a red bar. The menu is equally impressive - a choice of 12 starters, plenty of salads, seafood on ice (above right), and a knockout selection of fine meat from New Zealand (grass fed tenderloin), Australia (various cuts of Black Angus) and US (cuts of Meyers natural beef). We tried the signature Wooloomooloo steak (HK$420, above), a 12oz, 150-day grain fed Australian ribeye that had been wet aged for two to three weeks and marinated with Cajun spice. The meat was tender, without being too fatty as some ribeyes can be, and the spice made a refreshing change. All steaks are cooked on the broiler at 1,800 degrees Fahrenheit (982 degrees Celsius), meaning much of the juiciness is sealed within the meat. For dessert, the pavlova (HK$85) was drizzled with a lovely tart passion fruit coulis and sprinkled with berries, and the meringue was light and sweet. There is a separate lounge menu for pizzas, minisandwiches and the like, and a long list of cocktails. The wine list covers all the main wine regions of the world, with 15 offered by the glass.
Level 21, The One, 100 Nathan Road, Tsim Sha Tsui