Crowne Plaza Hong Kong Causeway Bay brings familial pleasure to its newly opened contemporary steakhouse, CARVER, with a curated menu of house signatures inviting loved ones to bond over a sumptuous gourmet feast; along with a decadent Father’s Day celebratory dinner headlined by succulent charcoal-grilled steak to be served on 18 June 2023.
Anchored by the mouth-watering shared speciality of premium Australian Tomahawk wagyu steak, the new 6-course Family Degustation Menu for 4 (HK$748 per person) spans hearty savouries and a duo of decadent desserts. Scintillating seafood favourites and elevated appetisers and sides balance a beautifully marbled main or other house specialities to please all generations, whether at festive celebrations or joyous evening get-togethers as a family.
Served daily from 6 p.m. (excluding Father’s Day), the multi-course family degustation menu’s star attraction is the mammoth and highly Instagrammable serving of Tomahawk M4, 1.3kg wagyu from Australia. A feast for the eyes with its impressive long bone, attractive marbling and cheery accompaniments of cherry tomatoes on the vine, garlic confit and pure beef jus, it is ready to be carved up among family members. The tender buttery texture and beefy character of this steakhouse staple is enriched by its time on the charcoal grill, a CARVER cooking signature which infuses all its beef cuts sourced from around the world with gorgeous wafts of woody, smoky aroma and intense juicy flavour.
Alternatively, individual selections can be made from an enticing menu of mains spanning beef, pork, chicken and fish. Coming with the same decorative trimmings as the Tomahawk, Australian Wagyu Bavette M9, 220g upholds the kitchen’s tradition of steak excellence. Kurobuta Bone-in Pork Chop is slow-cooked with rosemary and olive oil; Free Range Chicken is baked in a Dutch oven with lemon, thyme and garlic; and Patagonian Toothfish is oven-baked in brown butter.
Main enjoyment is enhanced by a trio of side dishes served in shiny skillets to share, including the extra luscious preparations of Cream Spinach and Onion and Pancetta Mac & Cheese, while Hand Cut Chips is a house standout – healthier low-starch U.S. potatoes crisped into thin spheres of moreish crunchiness.
The convivial feast also highlights Seafood on Ice, which arrives as a daily fresh blast of the sea and usually includes sustainably sourced Alaskan king crab leg, Boston lobster and diamond shell clam, shovelhead tiger prawn, Canadian whelk and seasonal oysters. Carver Caesar Salad is a treasure trove of appealing savoury delights – speck ham, white anchovies and sweet-smoked applewood bacon bits – buried within crispy Romaine lettuce. The soup serving brings a warming interlude: rich Lobster Bisque dressed with Cognac cream and tarragon oil.
Two of the culinary team’s imaginative dessert constructions – which have made headlines since the restaurant’s opening in April – end the fulfilling family meal with a heady rush. Served on a bamboo charcoal tuile ringed by caramelised walnuts, Truffle is a striking shell of dark chocolate flavoured with musky Italian truffle oil that harbours honey parfait and honey ice cream. The second fanciful sweet is fruity Canele Suzette, which blends dark rum-infused canele doused in a sauce of caramel and Grand Marnier with fresh oranges and pineapple ice cream.
On 18 June 2023, families who gather for dinner will be greeted with a 5-course Father’s Day Menu (HK$728 per person). This special menu honours the hero of each family and consists of an array of cold appetisers, salad bar, soup of the day, as well as a delectable main dish and dessert. Australian Striploin M3, 200g with beer fries and truffle gravy will satisfy beef lovers, with Canadian Pork Chop married with mashed potato and apple meat jus as the hearty alternative. Lavish seafood options are Black Cod Fillet with salmon roe and Champagne butter sauce, and Lobster Spaghetti. Raise a toast to Father with house red or white wine at the holiday price of HK$68 per glass.
Youngsters aged 10 or below can delight in their own dedicated menu (priced at HK$158 including a soft drink or fruit juice). Delicious yet child-friendly mains run the gamut from Mac & Cheese, Mini Beef Burger, Chicken Nugget and Deep-fried Fish Fillet, followed by the house winner of Kids’ Sundae.
On any evening, steak connoisseurs looking to dip into CARVER’s bespoke beef dry-aging cabinet can add further signatures from an expansive a la carte menu. Most notably, the coffee-tinged beefy tenderness of 20-day House Dry-Aged U.S. Striploin with Coffee Grounds, 240g (HK$498) featuring premium Arabica grounds and herbs rubbed into the meat during the aging period. Striploin A3, Miyazaki, Japan, 200g (HK$498) and USDA Prime Flat Iron Gold, 170g (HK$458) are among a myriad of other steak temptations.
For meaty variety, there is Victorian Rack of Lamb “A La Provence” (HK$408) with roasted mustard herb crust. Broiled Jumbo Prawn (HK$368) with thermidor butter; a whole Boston Lobster (HK$458) cooked to order – grilled, poached or baked with cheese – and Smoked Scottish Salmon (HK$258) embellished by caviar, shaved fennel and horseradish cream extend the contemporary steakhouse’s scope from land to sea.
Families are also invited toast to their continued good fortune and longevity with CARVER’s sommelier-curated list of Champagnes and sparkling, white and red wines from the key producing regions of France and Italy as well as South Africa, Australia and Argentina. From the latter, Trapiche Malbec Single Vineyard Finca Orellana is a plush, powerful pour. Another popular red to pair with Tomahawk steak is the fruity Domaine de Cristia Côtes du Rhone Vieilles Vignes. Boschendal Estate Sauvignon Blanc Sommelier Selection is a lively South African white to sip with seafood. Non-grape tipples include inventive cocktails and mocktails from the inhouse mixologist.
“A spacious haven with a convivial vibe, CARVER is a prime choice for families and groups gathering to share good hearty food and meaningful moments,” says Crowne Plaza Hong Kong Causeway Bay General Manager Michael Wong. “Our contemporary ambience is more inviting and relaxing than the classic steakhouse experience, while our signature charcoal-grilled beef cuts and wealth of other marvellous dishes defy all expectations. The Family Degustation Menu satisfies everyone, from the youngest to the most senior.”
The ideal spot for happy gatherings both large and small, CARVER embraces more than 2,000 sq. ft, and its clean-lined, gleaming yet soothing contemporary allure is a far departure from the darkly-lit steakhouses of yore. Seats beside the windows reflect how conveniently close it is to vibrant Causeway Bay, whose charming night lights twinkle through the expanses of glass – located on the cusp of the quiet residential district of Happy Valley, Causeway Bay MTR station is just a 5-minute walk away.
Commanding attention at the entrance is the almost 13-ft-high showpiece beef dry-aging cabinet. Encased in glass and limestone, the temperature-and-humidity-controlled space displays the array of house dry-aged wonders. The restaurant’s sleek, modern interiors benefit from a restful colour palette interspersed with bright upholstery and swathes of light oak and white marble. Striking bronze accents dress the wood-clad columns and the illuminated bar, where mirrors and pearlescent tiles create a bold evening attraction for pre- and post-prandial drinks.
A semi-private room accommodating up to 10 people woos larger groups seeking more intimacy, while a further 78 people are seated at spacious marble-topped tables; those along the walls and windows offer comfy banquettes.
CARVER is located at 1/F, Crowne Plaza Hong Kong Causeway Bay, 8 Leighton Road, Causeway Bay, Hong Kong and opens daily from 6:30 a.m. to 11:00 p.m. Breakfast is served from 6:30 a.m. to 10:30 a.m. (10:00 a.m. last orders); Lunch from 12:00 p.m. to 2:30 p.m. (2:00 p.m. last orders); Afternoon Tea from 3:00 p.m. to 5:00 p.m. (4:30 p.m. last orders); and Dinner from 6:00 p.m. to 11:00 p.m. (10:00 p.m. last orders).
For enquiries or reservations, please email carver@cphongkong.com or call (852) 5978-5971.
Like and connect with CARVER:
Facebook: www.facebook.com/hk.carver/
Instagram: www.instagram.com/carver_hk/
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