Mandarin Grill focuses on creativity

Seasonal organic ingredients at the restaurant create classics with flair

PUBLISHED : Friday, 16 March, 2018, 5:03pm
UPDATED : Friday, 23 March, 2018, 6:01pm

The minimalist look, clean lines and cool palettes of the Terence Conran-designed Mandarin Grill put the focus on executive chef Robin Zavou’s creative dishes. Welsh Rhug Estate lamb and wild turbot are among the seasonal organic ingredients that interpret grill classics with flair. Starters include oysters, Applewood smoked salmon and steak tartare. Mains from the trolley include slow-roasted USDA prime rib and Dover sole with wagyu and Irish Kettyle Farm porterhouse for two from the grill. Seasonal dishes include pearl barley risotto with mushroom and black truffle and salt-baked sea bass. Dessert classics of tarte Tatin, cheesecake and various soufflés are favourites.

Contact Details

1/F, Mandarin Oriental Hong Kong,

5 Connaught Road, Central

2825 4004

Mon-Fri: 7.30-10am,

noon-2.30pm 

Daily: 6.30-10pm

Signature Dishes

Roasted wild turbot on the bone, leek, herbs, chargrilled

courgette velouté

‘John Stones’ tomahawk

rib chop, 32oz

Overview

10 dishes

HK$500

1 room, 

14 ppl

See more of 2018’s 100 Top Tables here