Lobster Bar and Grill at Island Shangri-La Hong Kong enters a new chapter this month with the launch of an all-new à la carte menu by Chef Cary Docherty. Rooted in classic brasserie cooking but shaped by global influences and seasonal produce, the refreshed menu introduces a line-up of raw dishes, house-made crumpets, grilled sourdough flatbread creations, charcoal-cooked mains and reimagined desserts designed for leisurely lunches, intimate dinners and celebratory evenings alike.
Alongside the new menu launch, Lobster Bar will also welcome acclaimed Taipei cocktail destination BAR MOOD for a one-night guest shift on 25 June from 7pm to 11pm, bringing Taiwanese flavours and globally recognised mixology to Hong Kong.
Chef Cary Docherty Introduces a New À La Carte Direction
The new menu reflects Chef Cary’s contemporary approach to brasserie dining – familiar foundations elevated through technique, seasonal ingredients and unexpected flavour combinations.
The Raw section begins with dishes designed around freshness and contrast. The Beef Tartare (HK$228) moves away from classic French interpretations with hand-cut beef seasoned with soy sauce, oyster sauce, and wasabi, topped with egg yolk and served alongside crisp pommes gaufrettes. Guests can also start with Yellowfin Tuna Tataki (HK$198), where lightly seared tuna is paired with avocado, lime, shiso and sesame, while Seared Hamachi (HK$228) balances buttery Japanese amberjack with briny green olive tapenade and fennel salad. Hokkaido Scallops (HK$228), dressed with citrus, pink peppercorn oil and three varieties of radish, highlight the natural sweetness of scallops from Japan’s northern waters.
A playful new Crumpet section introduces Lobster Bar’s own freshly made crumpets as a canvas for savoury combinations. Signature highlights include Lobster Crumpet (HK$288 for 3 pieces), layered with miso and yuzu emulsion, toasted sesame, nori and crispy shallots, while Braised Morels Crumpet (HK$288 for 3 pieces) celebrates spring with earthy morels, wild garlic pesto and sweet peas. The Kristal Caviar Crumpet (HK$688 for 3 pieces, 8 grams of caviar per piece), finished with crème fraîche and chives, offers a more indulgent option.
New Grilled Sourdough Flatbread creations continue the menu’s more relaxed spirit. Guests can choose from Local Clams (HK$128) with leeks and parmesan, Roasted Garlic (HK$128) with oven-dried tomatoes and herbs, Pan-fried Yunnan Mushrooms (HK$188) with pesto and pine nuts, or Nduja (HK$188) with burrata and basil, all served atop charred sourdough.
From the grill, Chef Cary introduces the luxurious 2GR Full Blood Australian Wagyu MB 9+ T-Bone (HK$1,188), served with one side and a choice of sauce, alongside Coal Roasted Hispi Cabbage (HK$288), a vegetarian dish roasted directly over coal and finished with smoked chilli and garlic salsa. Seasonal produce also takes centre stage in White Asparagus (HK$288) paired with toasted hazelnuts, hollandaise and chive oil.
Desserts continue the balance between nostalgia and theatre. The Baked Alaska (HK$98) with mandarin and Earl Grey is torched tableside for dramatic effect, while Seasonal Fruit (HK$128) with togarashi, shiso, lime and ginger sorbet offers a lighter finish. Chocolate Tart (HK$128) concludes the menu with rich bittersweet notes and subtle smokiness.
Experience Lobster Bar & Grill’s new a la carte menu, now available for lunch and dinner daily.
Lobster Bar Welcomes BAR MOOD from Taipei for One Night Only
On 25 June from 7pm to 11pm, Lobster Bar will host an exclusive guest shift with BAR MOOD, one of Taipei’s most celebrated cocktail destinations. Four cocktails will be available at HK$168 + 10% per glass.
Founded by Nick Wu, BAR MOOD is known for translating Taiwan’s culture and terroir into cocktails through local ingredients and storytelling. The bar has earned a place among Asia’s cocktail elite, including ranking No. 37 on Asia’s 50 Best Bars 2024 and receiving the Asia’s 50 Best Sustainable Bar Award. Built around a philosophy of maximising local ingredients, BAR MOOD incorporates Taiwan’s diverse produce, from mountain teas and tropical fruits to coastal flavours and forest aromatics, into cocktails designed as cultural expressions rather than simply drinks.
The special one-night menu will feature four cocktails created exclusively for the Hong Kong guest shift, offering guests the opportunity to experience BAR MOOD’s distinctive approach to Taiwanese storytelling through mixology.
