Modern European brasserie-style dining in the contemporary sophistication of Hong Kong restaurant

the continental

April 4th, 2015


Prominently located in the heart of the Admiralty office and luxury hotel precinct, The Continental has been impressively realised as a modern interpretation of traditional grand European cafes – serving well-executed contemporary brasserie cuisine all day in the comfortable elegance of indoor and outdoor terrace dining spaces. Set within the prestigious Pacific Place office, hotel and retail complex, The Continental occupies a distinctive stand-alone structure on the roof of the mall at the driveway plaza level, offering engaging cityscape views across a garden courtyard setting. Open Monday to Saturday from 7am, The Continental service encompasses breakfast, lunch, afternoon tea, and dinner – plus the recently introduced Sunday Brunch. Polished cocktails and bar snacks at the intimate bar adjacent to the entrance add a further dimension. Launched in October 2014, The Continental attracts a discerning clientele with its attractive combination of understated luxury, relaxed and sociable vibe, and consummate renditions of French brasserie dishes.

Operated by the upscale Swire Hotels group, the culinary concept for The Continental was designed by renowned UK chef and food writer Rowley Leigh in his collaborative role as chef Consultant. The glamorous interior design, created by acclaimed London-based David Collins Studio, evokes the quintessential brasserie with a sophisticated modern decor featuring emerald green leather upholstered banquettes and booths, extensive white marble, antique bronze detailing, and unpolished parquet floors.

In a cooking career spanning two decades, Rowley Leigh is widely regarded as one of the pioneers of modern British cooking. His compact, low-fuss menus feature predominantly classic Anglo-French brasserie dishes, cooked and presented in his hallmark uncomplicated modern British style. Heavy on fresh seafood, the seasonally updated a la carte menu includes raw tuna, fresh oysters and crustacea, and market-fresh fish. Additionally, prime cuts of meat, poultry and vegetables are roasted in the Josper grill; with a tempting selection of richly flavorful desserts to finish.

French bar manager Timothée Becqueriaux has introduced a new, on-trend cocktail list centred around absinthe – served in the traditional manner with elegant ice water fountains – or utilised as the base spirit for a selection of well-balanced cocktails. A selection of modern ultra-premium absinthes, crafted with complex combinations of botanicals, exhibit tantalising layers of flavours in the refreshing and approachable cocktails. Classic cocktails also feature, and with the well-priced wine list of mostly French wines by the glass or bottle, discerning palates are well catered for.

Open daily, The Continental commences service early with a Breakfast menu available from 7:00 am, followed by the a la carte menu for both lunch and dinner, as well as Afternoon Tea, and Sunday Brunch. At the bar, beverages and sophisticated bar snacks are served all day. Check The Continental Facebook Page for special events and menu promotions.

The Continental – interior design

The Continental – modern Anglo French brasserie cuisine

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    Eggs Benedict
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    Salmon with Avocado, Lime and Green Peppercorns (from Crustacea & Raw)
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    “L’Imperial” Pigeon with Pea Purée, Pancetta and Croutons au Jus. (Signature dish)
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    Chocolate Souffle with pistachio ice cream

The Continental – classic & absinthe based cocktails

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    Corpse Reviver - Sipsmith London Dry, Pierre Ferrand triple sec, Lillet Blanc, lemon juice, La Maison Fontaine Verte
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    Boulevardier - Elijah Craig, Campari, Antica Formula
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    Classic absinthe ice water fountain
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    La Maison Fontaine Verte absinthe - natural herbal coloration & complex floral notes - a modern take on "the green fairy"