Elegant, contemporary Hong Kong eatery 37 Steakhouse & Bar, located at the newly-renovated The Peak Gallery atop iconic Victoria Peak, has launched new cocktail and lunch menus.
Already acclaimed for its stunning cityscape views and curated menu of imported beef cuts, including Japanese Wagyu Hiyama, Hong Kong’s 37 Steakhouse & Bar has created a series of delectable sake cocktails, using the acclaimed brews of Sawaya Matsumoto, an esteemed 230-year-old brewery founded during Japan’s formative Edo period by Samurai Matsumoto and which is today run by the 11th generation of the family.
Sake-Laced Cocktails
The restaurant‘s refreshing new concoctions include Oct-01, with sake, mezcal, grapefruit, and lime juice; the Shuhari Martini, built with sake, shiso-infused vodka and dry vermouth; and the Sake Mule, made with sake, lime, ginger syrup and ginger beer. The cocktails are best enjoyed at the restaurant’s distinctive sake bar, an intimate space where boutique sakes from Japan are showcased against staggering Hong Kong Island vistas.
Perfect Power Lunches
Business travellers can also now enjoy delectable three-course daily lunches, including an appetiser, a main and a dessert. Highlights of the new power lunch menu include pan-seared scallops with artichoke puree; sautéed Australian blue mussels in white wine and cream sauce; French bistro-inspired hand-cut beef tartare with hollandaise sauce; roasted French spring chicken with mashed potatoes and chicken jus; and pappardelle with Wagyu Bolognese.
Key to the menu at 37 Steakhouse & Bar are the finest cuts of meat, which are cooked at high temperatures, forming an instantaneous crust around the meat that traps the natural juices to enrich the flavour. Carnivores looking for an enjoyable lunch will be able to enjoy the likes of U.S.D.A. prime striploin with Japanese rice, served with teriyaki sauce, while captivating desserts include Tiramisu with creamy mascarpone cheese and coffee jelly, and house-baked mixed summer berry tart.
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