酒店提倡客人食得環保， LIS Café團隊響應保護海洋的口號，為眾食客送上多款以可持續發展海鮮入饌的環保菜式，攜手開創環保飲食新潮流，達至「我們這一代有得食，下一代都有得食」的目標！ 重點推介可持續發展海鮮菜式包括黑蒜白酒汁煮青口（紐西蘭野外捕撈）、蛋黃黃金蝦（厄瓜多爾養殖）、脆炸歐鰈魚（荷蘭野外捕撈）及香檳汁煎梭鱸魚柳（俄羅斯野外捕撈）等，務求令客人食得滋味又環保，保護海洋生態的同時，亦符合賓客的嗜鮮要求。自助晚餐另有供應超過60款前菜、冰鎮海鮮、熱葷及甜品等。
- 凡惠顧自助晚餐，每位成人賓客可獲贈可持續發展海鮮雞尾酒杯或烤海鮮乙客。
- 10-17位賓客惠顧自助晚餐可獲贈1.5kg斧頭扒或法式燒羊架乙客 (二選一)；18位或以上賓客惠顧自助晚餐可獲贈1.5kg斧頭扒及法式燒羊架乙客。
自助餐成人：HK$438（星期一至四）/ HK$458（星期五至日，公眾假期前夕及公眾假期） 自助餐兒童：HK$238（星期一至四）/ HK$258（星期五至日，公眾假期前夕及公眾假期） 自助餐長者 (65歲或以上)：HK$238（星期一至四）/ HK$258（星期五至日，公眾假期前夕及公眾假期）
10%服務費 推廣期由即日起至2019年5月31日。
The hotel encourages guests to eat environmentally friendly. LIS Café has teamed up to protect the oceans, and carefully delivers a variety of sustainable seafood dishes. We aim to start a new dining trend that makes caring for ocean our motto – “Choosing sustainable seafood ensures that our future generations will still be able to feed from the sea.” Sustainable Seafood highlights include Black Mussel with Black Garlic & White Wine Sauce (New Zealand caught in the wild), Deep-fried Prawn with Salted Egg Yolk (Ecuadorian farmed), Breaded Plaice Fillet with Spring Onion and Coriander Mayo (Dutch caught in the wild), Pan-seared Fillet of Pikeperch with Champagne Sauce (Russian caught in the wild). Along with a wide range of appetizers, hot savory dishes, desserts and not-to-be-missed chilled seafood station. Along with a wide range of appetizers, hot savory dishes, desserts and not-to-be-missed chilled seafood station.
- A complimentary Sustainable Seafood Cocktail Cup or Roasted Seafood in Shell will be offered to every adult dinner buffet patron.
- A complimentary 1.5kg Tomahawk Steak or a French roasted lamb rack will be offered to a party of 10 to 17 diners; A 1.5kg Tomahawk Steak and a French roasted lamb rack will be offered to a party of 18 diners or above.
Adult buffet: HK$438 (Mon-Thu) / HK$458 (Fri-Sun, Eve of PH & PH) Child buffet: HK$238 (Mon-Thu) / HK$258 (Fri-Sun, Eve of PH & PH) Senior buffet (65+): HK$238 (Mon-Thu) / HK$258 (Fri-Sun, Eve of PH & PH)10% service charge applies
Promotional period from now until May 31, 2019
