The French restaurant Brasserie on the Eighth (懷歐敘) has officially reopened at the Conrad Hong Kong in Admiralty, reviving a destination for classic Gallic cuisine after a three-year closure. The venue is already drawing attention for its floor-to-ceiling windows, which offer sweeping views of the city skyline from the hotel’s eighth floor.
A Refined Setting for Every Occasion
The restaurant’s redesign features light wood paneling and soft, warm lighting, creating an atmosphere that is both sophisticated and inviting. The main dining area’s dramatic glass walls make it a prime spot for romantic dates or milestone birthday celebrations. For more private affairs, the venue offers dedicated private dining rooms well-suited for corporate gatherings or intimate dinner parties. Brasserie on the Eighth operates daily from 6:30 PM to 10:30 PM.
A Menu of French Classics and Luxurious Ingredients
The culinary offering stays true to its French roots while emphasizing premium ingredients. For seafood enthusiasts, the Luxury Seafood Platter (HKD 1,080) serves as a marquee offering, featuring Boston lobster, Japanese king crab legs, seasonal French oysters, Spanish red prawns, US scallops, and Dutch mussels.
Appetizers include the classic Escargots de Bourgogne (HKD 230), baked with butter, garlic, and herbs, alongside a well-seasoned Beef Tartare (HKD 280). The kitchen’s signature Lobster Bisque (HKD 180) is a highlight, crafted from Boston lobster and simmered for six hours to extract maximum depth of flavor.
Steaks and a Value-Driven Tasting Menu
Main courses cater to both land and sea preferences. The pan-seared sea bass (HKD 380) is plated with caviar and fava bean mousse. The steak selection is notably robust, with the Australian T-bone steak (HKD 1,450 for two), a French Charolais beef fillet (HKD 820), and a substantial US Tomahawk steak (HKD 1,950 for three to four persons).
For those seeking a comprehensive experience, the Four-Course Tasting Menu (HKD 688 per person) offers a curated journey:
- Appetizer: Poached scallop with wild salmon roe, or pan-seared duck liver
- Soup: Black truffle mushroom cream or signature lobster bisque
- Main: US striploin, king prawns, or sea bass
- Dessert: Mille-feuille or vanilla crème brûlée
The menu concludes with coffee or tea and petit fours, making it a well-rounded fine dining introduction to the restaurant.
Desserts on the à la carte menu include a freshly baked house-made Soufflé (HKD 160) and a Vanilla Crème Brûlée (HKD 160) topped with caramelized sugar, almonds, and salted caramel ice cream.
A Welcome Addition to the Dining Scene
The return of Brasserie on the Eighth reinforces the Conrad Hotel’s position in Admiralty’s competitive fine-dining circuit. For patrons, it means a convenient address for celebratory dinners without sacrificing culinary quality. Reservations can be made by calling (852) 2822 8803 or through the Conrad Hong Kong’s official dining website.