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Uncover Unique South African Delights and Unusual Dining Offers at Renaissance

April 30, 2020 Dining No Comments
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Immerse in “SPECTACULAR South Africa” with a lavish South African wine and dine experience at Renaissance Harbour View Hotel Hong Kong in May! Discover a series of South African abalone delicacies crafted by our Executive Chef Suen Kam Sing and elevate the unusual flavour with distinctive South African wine pairing. Unwind at Mirage Bar & Restaurant with some indigenous South African wines and create your own pairing with intriguing delicacies. Uncover the unexpected indulgence with us!

DISCOVER SOUTH AFRICAN ABALONE AND WINE PAIRING AT DYNASTY

Embrace the delicate texture of South African abalones paired with unconventional South African wines at the award-winning Dynasty to celebrate “SPECTACULAR South Africa”! Unfold the unique Cantonese dining experience with the newly introduced appetizer, Cold Diced South African Abalones Salad Flavoured with Shrimp and Crabmeat (HK$ 188). The sublime layers of three different kinds of umami seafood are enriched by the intriguing homemade salad sauce as well as the balsamic pearls that will burst in your mouth curating interesting flavours and textures. The Cold Shredded South African Abalone in Plum Sauce accompanied with Sesame Iceplant (HK$ 188) will also impress you with the refreshing abalone in sweet and sour plum sauce together with the crunchy texture of the Iceplant. Pairing with Klein Constantia Metis Sauvignon Blanc 2016 (HK$ 600 per bottle, HK$ 130 per glass) which has floral, citrus and mineral notes, is an ideal choice for the appetizers and elevate the freshness of the seafood to another level!

Savour Pan-fried Fresh South African Abalone in Superior Soy Sauce (HK$ 170) and be pampered by the meaty 6-head abalone! The abalone is perfectly pan-fried and the diagonal cuts on the surface ensure every bite is filled with the luscious homemade soy sauce. You will surely be tempted by its opulent taste. Complement the dish with David and Nadia Elipidios Red 2016 (HK$ 850 per bottle, HK$ 180 per glass) featuring floral, blackberry, clove, bay leaf and white pepper notes. With a small production of about 7,500 bottles only, the well-defined wine was aged in barrel for 12 months and in bottle for another 18 months, results in a medium-body, fine-grained tannin with elegant texture, which is an exceptional pairing with the savoury flavour of the dish, bringing out more fruitiness of the wine.

Provoke your senses with Double-boiled Whole Coconut Soup with Abalone and Minced Pork Dumpling (HK$ 148) that brings you a juicy minced pork dumpling and abalone in double-boiled chicken soup and coconut water, serving in a whole coconut. Enhance the enjoyment by pairing it with Villiera Tradition Brut MCC NV (HK$ 450 per bottle, HK$ 100 per glass). The crispy acidity, toasty and fruity notes of this “Methode Cap Classique” sparkling wine (champagne method) perfectly balance and heighten the sweetness of the coconut soup and abalone. Warm your appetite with Chicken Soup Boiled with South African Abalone Flavoured with Pork Bone Marrow (HK$ 288 per person, minimum for eight persons, one-day advanced order).  Chef Suen specially picks old chicken for its intense flavour and pork bone marrow for its rich texture, then double-boil with South African abalone for over four hours to meticulously craft this hearty soup. Don’t forget to explore other refined delicacies, including the aromatic Sautéed Sliced Fresh South African Abalone with Asparagus in Black Truffle Paste (HK$ 498) and prestigious Braised Whole Yoshihama South African Abalone with Superior Oyster Sauce (19-head: HK$ 850 each; 27-head: $418 each).

South African abalone delicacies and South African wines will be available at Dynasty from 1 to 31 May 2020.

EMBRACE INDIGENOUS SOUTH AFRICAN WINE INDULGENCE AT MIRAGE

Say cheers to “SPECTACULAR South African” at Mirage Bar & Restaurant! Let the complex flavours of David and Nadia Elipidios Red 2016 (HK$ 850 per bottle, HK$ 180 per glass) with a hint of blackberry, wild spices and earthy notes that matches well with the tender Australian Beef Fillet (HK$ 338) with wholesome taste lingers on your palate. Or create your unique pairing experience with the vibrant white wine, Klein Constantia Metis Sauvignon Blanc 2016 (HK$ 600 per bottle, HK$ 130 per glass) or the crispy sparkling wine, Villiera Tradition Brut MCC NV (HK$ 450 per bottle, HK$ 100 per glass), and pair with palatable gourmets of your choice.

South African wines will be available at Mirage Bar & Restaurant from 1 to 31 May 2020.

Guest can also enjoy unusual dining offers at Dynasty and Mirage Bar & Restaurant throughout May.

Member offers

 

 

 

 

 

Outlets

All guests Marriot Bonvoy Members & Silver Elite Members Marriott Bonvoy Gold Elite Members Marriott Bonvoy Platinum Elite, Titanium Elite and Ambassador Elite Members Club Marriott Members Book through Chope Order delivery on Deliveroo Order takeaway on Openrice
Dynasty Lunch at dining hall 15% off*

 

10% off 15% off 20% off Dining in dining hall and takeaway order 30% off^

 

Buy 1 get 1 free dishes on special snacks menu 10% off^ 30% off^
Takeaway order 30% off^

 

Dining in Private Dining Rooms 15% off A la carte menu 15% off
Mirage Bar & Restaurant A la carte menu and Express lunch menu 15% off Express lunch menu 20% off

 

Buy 1 get 1 free dishes on special snacks menu
Mirage Indulgence Menu and takeaway

order 30% off^

A la carte menu, Mirage Indulgence Menu and takeaway order 30% off^ Mirage Indulgence Menu 30% off

*Monday to Friday only

^Applicable for takeaway menu, excluding “SPECTACULAR South Africa” promotion

We now offer 30% off Beverage and Food Cash Vouchers, available in value of HK$ 100, HK$ 200, HK$ 500 and HK$ 1,000, for you to indulge in unusual dining enjoyment at Dynasty, Mirage Bar & Restaurant and Café Renaissance, valid from now through 31 December 2020 with no blackout dates! For order and enquiries, please contact (852) 2584 6973, email at rhi.hkghv.restaurants@renaissancehotels.com or visit our restaurants to purchase.

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