Outstanding eats and understated decor at Central’s Mandarin Grill
- Menu features top-grade Australian and Japanese Wagyu, Welsh venison and a wide range of seafood
The Terence Conran-designed Mandarin Grill has a minimalist look with clean lines to put the focus on the creative dishes by executive chef Robin Zavou. The finest seasonal organic ingredients are used to interpret grill classics with culinary flair.
The grill menu features Australian Cape Grim wet-aged grass-fed rib-eye, wet-aged Wagyu A5 tenderloin from Robbins Island and Japanese Wagyu A5 from Kagoshima. Non-steak mains include Rhug Estate venison loin, roasted sea bass, and pearl barley pumpkin risotto. Starters include oysters, scallop carpaccio and confit celeriac tartare. Chestnut Mont Blanc and banoffee cake with caramel banana head the desserts. Wine pairing is available.
Contact details
1/F, Mandarin Oriental Hong Kong
5 Connaught Road, Central
2825 4004
Mon-Fri: 7.30am-10am, noon-2.30pm
Daily: 6.30pm-10pm
Signature dishes
John Stones’ tomahawk rib chop
“From the trolley” slow-roasted USDA prime rib of beef
Dover sole on the bone, grilled or meunière
See more of 2019’s 100 Top Tables here