「春生夏長，秋收冬藏」之飲食學問流傳千年，不但反映前人隨四季遞嬗而對應出的飲食智慧，更提醒我們秋冬是食前方丈的季節。
灣景國際灣景廳「和牛海膽盛合」自助晚餐於11月至1月期間矚目登場，選用深受愛戴的澳洲M6和牛及韓國海膽為主要食材；前者脂香肉濃而後者甘香鮮甜，一濃一清，於入秋後帶來極致的味覺享受。
滋味驚喜：
香蒜和牛配海膽焗珍寶元貝(每位1客)
精選每頭和牛只有2-3公斤的稀有部位 - 牛肩胛，其脂肪豐富，肌肉纖維明顯，口感嫩滑有嚼勁，加入海鹽及蒜蓉煎至外香內嫩，一口一件，豐盈的肉汁散發濃郁的牛香，伴入香脆的蒜蓉更見惹味，令人回味無窮；珍寶元貝來自日本，單看體積已甚具派頭，口感爽滑，以自製的海膽芝士醬焗至金黃，味道相互匹配，份外鮮甜甘香，滋味非常。
點題推薦美饌：
日式和牛他他配冷稻庭烏冬
雪白而幼滑煙韌的冷稻庭烏冬上，鋪有輕煎至半熟的和牛他他，粉嫩的肉質間更隱約透出如大理石紋一樣潔白細緻的油花，兩者顏色及口感層次鮮明，滲透出讓人垂涎的魔力，沾上日式冷麵汁享用，定必以別具一格的和風味道俘虜您心。
吉列和牛芝士波
把免治和牛簡單以海鹽及胡椒提味，加入Mozzarella芝士於中間搓成球狀，即可沾上薄薄的麵包糠炸至金黃，一口咬下，香濃軟滑的芝士拉絲拖曳著肉香多汁的免治和牛，味道相融得猶如天作之合，讓人一試傾心。
韓式燉和牛牛肋骨
先將牛骨熬製12小時成濃湯，加入紅棗、蒜頭、大蔥及蘿蔔等配料後，以之把牛肋骨以反覆先燉後焗的方式煮2-3小時，主廚經多番嘗試得出特別的烹調技巧及恰到好處的火侯，使牛肋骨軟腍味濃，入口即化，叫人難以忘懷，不經意地一吃再吃。
海膽海皇蒸千葉豆腐
橙黃通透的芡汁用韓國新鮮海膽及上湯煮成，淋在經巧斧神工的刀法切成的豆腐薄片上，宛如在少女細滑的面珠掃上胭脂一樣格外嬌嫩細緻，特配炒香的珊瑚蚌、貴妃蚌、鮮蝦及蜜豆等豐富食材，口感爽滑豐富，鮮味清新，實屬色香味俱備的佳品。
雜錦天婦羅
香酥鬆脆的外衣包裹著各種傳統新鮮食材，如海蝦、魚柳、雜菜(蕃薯、冬菇、秋葵等)，正宗的味道讓您彷如置身日本，另有兩款創意食材可供選擇，包括香滑的海膽芝士及香口的櫻花蝦餅，想必成為其中一道驚喜之作，不要錯過。
精選甜品：
班蘭焦糖燉蛋
法式焦糖燉蛋是甜品界的經典，無論是上層薄薄的脆皮焦糖或是下層香軟幼滑的燉蛋都被受注目。我們的餅廚特別於蛋漿加入由新鮮班蘭葉磨成的班蘭汁，帶來十分治癒的翠綠色燉蛋，焦糖的香氣消散過後，奶香徐徐滲出，最後湧出淡淡班蘭的芳香，並於口腔中久不消散，叫人讚嘆不絕。
香蕉拿破崙
貼心的餅廚特意炮製出一口食用的體積，精緻卻十分足料；一口咬下，酥脆鹹香的酥皮傳來清脆利落的聲音，欣喜若狂之際，綿滑如絲的吉士醬及香蕉蓉一併擠出，加上適量香蕉乾，更倍添蕉香和口感，一再回吃的誘惑難以抵擋。
其他精選美食：
沖繩海葡萄和牛沙律、海膽青口意大利飯、酥炸脆皮和牛面頰、火焰菠蘿配椰子芭菲 (每晚8時起供應)
另外，一向廣受歡迎的加拿大雪花蟹腳、新西蘭生蠔、翡翠螺、鮮蜆、鮮蝦及新西蘭青口等冰鎮海鮮均會輪流供應；各式刺身包括三文魚、八爪魚、鯛魚、北海道帶子、希靈魚、甜蝦、及只在星期五至日露面的北寄貝、劍魚等多達8種款式亦會源源輪流奉上，海鮮款式之多定必讓您花多眼亂且大飽口福。自助晚餐當然不少得各式新鮮沙律、切肉、燒美國西冷牛扒及燒羊架、北京片皮鴨、燒豬肋骨配燒烤醬、日式照燒雞扒、砵酒慢煮牛肋條、葡汁焗椰菜花、泰式紅咖哩雜菜、意式扒雜菜、清蒸沙巴龍躉、時蔬炒魚柳及三蔥野菌炒蝦仁等美饌輪流提供，絕不讓您感到乏味。
圓滿的晚餐少不了出色的甜品；除了3款精選甜品外，我們不但每晚供應共8款口味的王牌甜品－瑞士名牌MÕVENPICK雪糕，更有藍莓奶凍、黑森林蛋糕、蜜桃香檳啫喱、士多啤梨慕絲蛋糕、楊枝甘露、黑芝麻芝士蛋糕、豆腐花、巧克力布朗尼、迷你葡撻、麵包布甸、窩夫及朱古力噴泉等，一定讓您大快朵頤。
另設自助飲品吧可供暢飲冰涼的汽水及橙汁。
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自助晚餐供應期由2018年11月1日至2019年1月31日 ，每晚6:30pm – 9:30pm供應
自助餐成人價錢：HK$498（星期一至四）/ HK$538（星期五至日） 自助餐兒童價錢：HK$358（星期一至四）/ HK$378（星期五至日） 自助餐長者價錢（65+）：HK$458（星期一至四）/ HK$478（星期五至日）
如無特別註明，所有價目及優惠有效期由2018年11月1日至2019年1月31日(12月22-26, 31及1月1日除外)，每枱最多12位享用，及受條款及細則約束。
12月份價格及優惠將略有調整，詳情請向灣景廳查詢10%服務費
餐飲優惠：
每6位成人或長者惠顧可獲贈Tiger生啤2升 (只限堂食)
Winter is the perfect season to savour a lavish feast featuring both the refreshing taste of briny seafood and the succulent flavour of marbling meat.
Flavour-filled dishes intriguingly crafted from choicely selected Australian M6 Wagyu Beef and Korean Sea Urchin are elaborately presented at Harbour Restaurant, bringing you the ultimate gastronomic indulgence for your sense of taste this fall and winter.
[wpvideo uuQU0Som]Complimentary Dish
Pan-fried Wagyu Beef with Garlic and Baked Jumbo Scallop with Sea Urchin (one serving per patron)
Comprising 2-3 kg of a total cattle weight, the chuck of the Wagyu beef is chosen to pair with a jumbo scallop from Japan. Grilled with sea salt and garlic, the succulent beef is so soft and tender that it almost melts in the mouth! The scallop is particularly smooth, sweet and juicy. Baked with sauce made with sea urchin and cheese, the moisture and sweetness of the scallop will surely refresh you.
Signature Dishes
Wagyu Beef Tataki with Cold Inaniwa Udon
On top of the slippery white noodles are the tender sliced pink Wagyu beef. The finely marbled, hearty meaty beef is half-done, and impeccably matches the springy texture of the udon of which the flavour is further elevated with Japanese Soba sauce. What a Japanese dish that will capture your heart!
Deep-fried Wagyu Beef Cheese Ball
Made with juicy minced Wagyu beef and Mozzarella cheese, the cheese balls are coated with breadcrumbs and fried to golden brown with sea salt and pepper. Having a slight chew, the crispy cheese ball is enriched by the velvety texture of the fragrant cheese, making it one of the highlights you should not miss.
Braised Wagyu Beef and Short Ribs in Korean Style
Stewed with ox bone, red dates, garlic, scallion, and carrot, etc., for 12 hours, the soup is so strong in flavour that it is perfect for braising the Wagyu beef and short ribs. The ribs are braised for 2-3 hours so that its meat will become buttery soft and tender yet mouthwatering.
Steamed Sliced Tofu with Scallops, Shrimps and Sea Urchin
Finely sliced into a thousand pieces, the silky Tofu is seasoned with orange starchy sauce prepared with Korean Sea Urchin and broth. Savour it with the accompanied sautéed meat of coral clam and giant clam, shrimps, and snap peas, a traditional Chinese dish that is so rich in ingredients, flavour and texture.
Assorted Tempura
An authentic Japanese dish made with traditional ingredients of vegetables, shrimps and fillet. Another two ingredients, sea urchin cheese and Sakura shrimp cake, are creatively added to augment its choice of taste. Prepared at the Grill Station upon your order, the a-la-minute dish is like a fresh tempura coming from Japan by plane.
Signature Desserts:
Pandan Crème Brûlée
Relish this traditional French dessert which is added with a touch of Singaporean flavour. The pudding has changed its colour to light green featuring the refreshing sweetness of Pandan leaves. The aromatic dessert is so downy smooth that you will want more and more.
Banana Napoleon
One bite at a time, the tiny yummy dessert is full of surprise. Between the layers of the crispy pastry is the creamy custard and banana jam. Topped with banana chips, the mini Napoleon is filled with the fragrance of banana that you will hardly resist.
More signature dishes are available, including Okinawa Sea Grapes with Wagyu Beef Salad, Sea Urchin and Mussels Risotto, Deep-fried Wagyu Beef Cheek, and Pineapple Flambé with Coconut Parfait (available at the Live Station at 8pm).
In addition to the above delicacies, choices of fresh seafood including Canadian Snow Crab Legs, New Zealand Oysters, Pacific Sea Whelks, Fresh Clams, Fresh Shrimps, and New Zealand Mussels are alternately served on the Assorted Seafood Platter. The Sashimi Counter serves various Sashimi selections such as Salmon, Octopus, Snapper, Hokkaido Scallop, Herring, Amaebi, and the weekend items Hokkigai and Swordfish which are available on Friday to Sunday and Public Holidays only. All are sliced on the spot and served on a rotational basis. We have also prepared a wide range of delicacies such as Roasted U.S. Sirloin of Beef and Rack of Lamb, Roast Peking Duck with Condiments, Roasted Pork Spare Ribs with Barbecue Sauce, Roasted Chicken Steak with Teriyaki Sauce, Slow-braised Beef Spare Ribs with Port Wine, Baked Cauliflower with Portuguese Sauce, Sautéed Vegetables with Thai Red Curry, Grilled Vegetables in Italian Style, Steamed Fresh Sabah Grouper, Sautéed Fish Fillet with Seasonal Vegetables, Wok-fried Scallion with Mushroom and Shrimps, etc., which will be provided alternately.
Mark a perfect end to a lavish buffet with our extensive selection of desserts including 8 flavours of MÕVENPICK Ice cream from Switzerland, Blueberry Panna Cotta, Black Forest Cake, Champagne Jelly with Peach, Strawberry Mousse Cake, Chilled Mango Sago Cream with Fresh Mango Juice and Pomelo, Black Sesame Cheesecake, Tofu Pudding, Chocolate Brownie, Mini Portugese Custard Tart, Bread Pudding, Waffles, Chocolate Fountain with Condiments, etc., which are available at the Dessert Counter.
Don’t forget to chill out with our free-flow Coke, Sprite and Orange Juice available at the Drinks Bar we newly set up this year.
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The dinner buffet is available from 1 November 2018- 31 January 2019, 6:30pm – 9:30pm every evening
Adult buffet: HK$498 (Mon-Thu) / HK$538 (Fri-Sun) Child buffet: HK$358 (Mon-Thu) / HK$378 (Fri-Sun) Senior buffet (65+): HK$458 (Mon-Thu) / HK$478 (Fri-Sun)
Prices and offers are valid from 1 November 2018 - 31 January 2019 (except 22-26, 31 December, 1 January)Dishes prices and offers will be adjusted in December 2018. Please contact Harbour Restaurant to make an enquiry
10% service charge appliesBeverage Offer:
A complimentary pitcher of Tiger Draught Beer will be served to every 6 adults and senior patrons (dine-in only).
