Focus on the food at minimalist-designed Mandarin Grill + Bar
The finest seasonal organic ingredients are used in the creative offerings of executive chef Robin Zavou, who interprets traditional grill classics with expert culinary flair
The Terence Conran-designed Mandarin Grill has a minimalist look with clean lines and cool palettes to put the focus on the creative dishes by new executive chef Robin Zavou. The finest seasonal organic ingredients are used to interpret grill classics with culinary flair.
For example, organic Welsh Rhug Estate lamb and line caught sea bass is used. Much of the menu has changed to reflect Zavou’s creativity. Starters include a selection of oysters, salmon and caviar with king crab, bagel and egg and “Tea” consommé, custard truffle and sourdough, with mains of French duck, venison, blue lobster and amadai. The wine list is extensive and pairing is available.
US prime rib of roast beef carved tableside with roast potato, Yorkshire pudding and jus
Dover sole grilled or meunière style with new potatoes and buttered spinach
Valet parking: yes
Vegetarian: 5 + dishes
Private rooms: 1 room, 14 ppl
1/F, Mandarin Oriental Hong Kong,
5 Connaught Road, Central
Mon - Fri: 7.30am - 10am, noon - 2.30pm; Mon - Sat: 6.30pm - 10.30pm; Sun: 6.30pm - 9.30pm
See more of 2017’s 100 Top Tables here