由即日起至2月28日海景咖啡廊於其自助晚餐帶來矜貴的法國食材 – 黑松露及鴨肝。網羅超過10款以來自法國的黑松露及鴨肝入饌的精彩美食，由頭盤、熱湯至主菜及甜品，加上源源不絕地供應來自法國的紛迪加 (Fine de Claire)生蠔、各式日式刺身壽司、精選烤肉等必定令食客情迷不已！
https://youtu.be/c9uoXzrLEIQ
被譽為「餐桌上的黑鑽」的黑松露因其獨特而濃郁的香氣而大受歡迎，而且每年全世界産量非常稀少，十分矜貴。現正值黑松露的時令季節，海景咖啡廊的專業廚師團隊精心挑選來自法國的優質黑松露，並製作一連串誘人美食。
位於自助餐中心區域的即席烹調區為客人揭開自助餐的序幕，客人除可選擇喜愛的麵條和醬汁外，廚師更會為客人即席烹調意大利麵及隨即撒上新鮮即刨的黑松露，令食客品嚐最佳黑松露鮮味，黑松露的獨特幽香在口腔中縈繞不散。即席烹調區亦提供香煎鴨肝和牛菠蘿包配黑松露香醋，香酥的脆皮加上鬆軟的菠蘿包，配合即煎法國鴨肝及一塊澳洲和牛，一口便能感受多重滋味口感。
黑松露燉雞湯以金華火腿、雞及黑松露燉煮四小時，喝一口令甘腴香氣於口中擴散，為冬天必試之選。齊集多款矜貴食材的黑松露鴨肝海膽炒飯散發誘人芳香，飯粒粒粒分明，絕對令食客無法抗拒。萬勿錯過黑松露脆皮燒雞，廚師先將黑松露刨片，然後將醃料、香草及黑松露釀入雞皮及雞肉間，讓其香味滲透全雞。其他焦點推介包括黑松露醬炒蟹、北海道奶鴨肝蒸蛋、黑松露炸蠔煲、燒特級有骨美國肉眼扒配鴨肝汁等。除眾多黑松露及鴨肝佳餚外，自助餐亦提供冬日限定的蛇羹及法國烤芝士多士配黑松露為冬天添上一點暖意。
自助餐盛宴當然要以精緻甜品作結，黑松露及鴨肝甜品如黑松露爆谷、鴨肝焦糖燉蛋及黑松露朱古力蛋糕帶有獨特幽香，令食客一試難忘，還有深受歡迎的Haägen-Dazs雪糕及一系列精緻甜品，為豐盛法國黑松露鴨肝盛宴譜上完美句號。
供應期由即日起至2月28日。
自助餐成人價錢：HK$628（星期日至四）/ HK$688（星期五至六，公眾假期前夕及公眾假期） 自助餐兒童價錢：HK$388（星期日至四）/ HK$428（星期五至六，公眾假期前夕及公眾假期） 自助餐長者價錢 (65歲或以上)：HK$371（星期日至四）/ HK$408（星期五至六，公眾假期前夕及公眾假期） 2月4/5/6/7/13號：自助餐成人價錢：HK$688 / 自助餐兒童價錢：HK$428 / 自助餐長者價錢：HK$408 2月14號：自助餐成人價錢：HK$828 / 自助餐兒童價錢：HK$468 / 自助餐長者價錢：HK$828。確認訂檯需要提前付款（不能退款）。2019年2月8號前付訂金可享有85折早鳥優惠。餐廳會聯絡客人收取付款。 10%服務費 
Culinary delights from France shine at Café on M this January and February!Café on M features more than 10 extravagant food selections with elusive black truffle and foie gras from France at its dinner buffet, ranging from appetizer, soup to mains and desserts, alongside freshly-shucked French Fine de Claire oysters, Japanese sashimi, daily carvings and many more.
https://youtu.be/c9uoXzrLEIQKnown as “Diamond of the Kitchen”, black truffle is highly coveted for its earthy and subtle aroma and is only in season for a limited period every year. Dedicated culinary team meticulously selected premium black truffle from France and crafted a host of tantalizing cuisine.
To kick start the dinner buffet, the live cooking pasta station taking centre stage will excite guests’ taste buds where choices of pasta and sauces are available for selection followed by chefs sprinkling freshly-shaved black truffle on top of pasta dishes. Live cooking station featuring Seared Foie Gras and Wagyu Beef Bolo Bun with Truffle Balsamico is another highlight. The bun itself is firm outside while soft inside topped with crunchy sugary pastry. Serving with a piece of Australian wagyu beef and a pan-seared French foie gras make it an ultimate enjoyment for everyone.
Nothing can beat the Double-boiled Chicken soup with Black Truffle that is cooked for four hours with premium Chinese ham, chicken and black truffle. Relish in the combination of Black Truffle, Foie Gras and Preserved Sausage Fried Rice with Sea Urchin showcasing the most sought-after ingredients in one go. Do not miss the Forest Truffle Chicken where exceptional technical skill through stuffing black truffle and herbs between chicken skin and body is executed. Other recommendations of the night include Stir Fried Crab with Black Truffle Sauce, Steamed Egg with Hokkaido Milk and Foie Gras, Fried Oyster with Black Truffle in Claypot, Roasted Rib of Beef with Truffle and Foie Gras Sauce and many more. In addition to the black truffle and foie gras delicacies, dinner buffet also serves winter all-time-favourites namely Snake soup and Grilled French Raclette Cheese to warm guests up on cold winter evenings.
For an extraordinary sweet ending, indulge in an enticing array of desserts featuring black truffle and foie gras – Truffle Popcorn, Foie GrasCrème Brulee, Black Truffle Chocolate Cake as well as the much-loved Häagen-Dazs ice cream and a lot more.
Available from now till 28 February 2019.
Adult buffet: HK$628 (Sun-Thu) / HK$688 (Fri-Sat, Eve of PH & PH) Child buffet: HK$388 (Sun-Thu) / HK$428 (Fri-Sat, Eve of PH & PH) Senior buffet (65+): K$371 (Sun-Thu) / HK$408 (Fri-Sat, Eve of PH & PH)
4/5/6/7/13 Feb: HK$688 (Adult buffet) / HK$428 (Child buffet) / HK$408 (Senior buffet) 14 Feb: HK$828 (Adult buffet) / HK$468 (Child buffet) / HK$828 (Senior buffet). Full pre-payment (non-refundable) required in order to confirm bookings. 15% early bird discount when payment made before 8 Feb. The restaurant will contact guests for collecting the payment. 10% service charge applies
