In a significant return to the Admiralty dining scene, Brasserie on the Eighth has officially reopened at the Conrad Hong Kong after a three-year closure. The French institution, located on the hotel’s eighth floor, welcomes patrons back with a refreshed interior and a menu that balances time-honored Gallic classics with indulgent premium ingredients. Offering sweeping views of the city skyline through its signature floor-to-ceiling windows, the restaurant aims to reclaim its position as a premier destination for romantic dinner dates and milestone celebrations.
An Elevated Atmosphere for Refined Dining
The reimagined space maintains an air of sophisticated intimacy. The aesthetic centers on light wood tones paired with soft, warm lighting to create a relaxed yet polished ambiance. For those seeking discretion, the restaurant has introduced private dining rooms, catering to small banquet gatherings or high-level corporate dinners where privacy is paramount.
Signature Flavors and Seafood Excellence
The menu is a testament to traditional French culinary techniques, led by the Grand Seafood Platter (HK$1,080). Designed for enthusiasts of the ocean’s bounty, the platter features Boston lobster, Japanese King crab legs, seasonal French oysters, and rare Spanish red prawns, alongside American scallops and Dutch mussels.
Other standout starters and soups include:
- Traditional Escargots (HK$230): Baked to perfection with a rich blend of garlic, herbs, and butter.
- Beef Tartare (HK$280): Expertly seasoned and served with crisp bread.
- Signature Lobster Bisque (HK$180): A labor-intensive soup simmered for six hours using fresh Boston lobster, coral, and shrimp oil for maximum depth.
Main Courses and Prime Cuts
The kitchen showcases versatility through both land and sea. Seafood lovers may opt for the Pan-seared Sea Bass (HK$380), an elegant dish served with caviar and a broad bean mousse. For meat aficionados, the selection is robust, featuring the South Australian T-Bone Steak (HK$1,450 for two), known for its charred exterior and tender center. Diners can also choose from the 8-ounce French Charolais Fillet (HK$820) or a massive American Tomahawk (HK$1,950), suitable for groups of three to four.
To conclude the experience, the dessert menu offers classics such as the Vanilla Crème Brûlée (HK$160) with sea salt caramel ice cream, and the French Soufflé (HK$160), which is made to order to ensure a delicate, airy texture.
Exceptional Value: The Tasting Menu
For those wishing to sample a variety of the restaurant’s offerings at a fixed price, the Four-Course Tasting Dinner (HK$688 per person) remains a highlight. Choices include Hokkaido Scallops or Pan-seared Foie Gras to start, followed by Lobster Bisque or Black Truffle Mushroom Cream Soup. Main course options range from US Sirloin to Pan-seared Prawns, ending with a decadent Strawberry Mille-Feuille or Crème Brûlée.
Brasserie on the Eighth is open daily from 6:30 PM to 10:30 PM. Given the restaurant’s long-awaited return, advance reservations via the hotel’s official website are highly recommended.