Mandarin Grill + Bar: Chef Robin Zavou presents grill classics enhanced with fine organic ingredients
- Besides steak, there is roast Tasmanian marron, pan-seared kinki and oven-roasted whole pheasant
The Terence Conran-designed Mandarin Grill + Bar has a minimalist look – the clean lines and cool palettes put the focus on executive chef Robin Zavou’s creativity, and the finest seasonal organic ingredients are used to interpret grill classics.
There is a choice of tasting menus or à la carte. From the grill are New Zealand grass-fed Wagyu M7-9 rib-eye and US Linz Heritage Angus 45-day dry-aged rib steak. Besides steak, there is roast Tasmanian marron, pan-seared kinki and oven-roasted whole pheasant. Starters include oyster and caviar menus, pan-seared foie gras and minestrone soup. Desserts are classics: trifle, banoffee pie and a choice of cheese. Irish or Bailey’s coffee is a perfect end.
Contact details
1/F, Mandarin Oriental Hong Kong, 5 Connaught Road, Central
2825 4004
Signature dishes
John Stones’ tomahawk rib chop