An elegant dining destination returns to Admiralty with stunning harbour views and a refined menu
After a three-year closure, Brasserie on the Eighth has officially reopened its doors at the Conrad Hong Kong in Admiralty, bringing back its celebrated French cuisine to the city’s discerning diners. The restaurant, which first gained a loyal following for its classic Franco-Asian offerings, relaunched in late November 2024 with an updated menu, a revamped interior, and panoramic floor-to-ceiling windows that frame Hong Kong’s glittering skyline.
A Comeback for Romance and Celebration
Nestled on the eighth floor of the prestigious Pacific Place hotel, Brasserie on the Eighth is positioning itself as a top-tier destination for romantic dinners, birthday celebrations, and private gatherings. The space has been redesigned with light wood accents and soft ambient lighting, creating an atmosphere that balances sophistication with comfort.
For those seeking privacy, the restaurant offers private dining rooms suitable for intimate dinners or corporate events—complete with discretion and dedicated service.
What’s on the Menu: French Classics with a Luxurious Twist
The new menu showcases an array of meticulously prepared dishes that highlight both traditional French techniques and premium ingredients.
Seafood Spectacle
The Grand Seafood Platter (HK$1,080) is a centrepiece offering for shellfish enthusiasts. It features:
- Boston lobster
- Japanese king crab legs
- French seasonal oysters
- Spanish red prawns (a rare find in Hong Kong)
- American scallops
- Dutch mussels
Starters and Soups
Dinner may begin with the Traditional Escargots de Bourgogne (HK$230) , baked with herbs, garlic, and butter. Alternatively, the Beef Tartare (HK$280) comes house-seasoned and served with toasted bread.
The Signature Lobster Bisque (HK$180) is a must-try, simmered for six hours using fresh Boston lobster, coral, and shrimp oil for an intensely savoury depth.
Main Courses
Seafood lovers will appreciate the Pan-Seared Sea Bass (HK$380) , topped with caviar and accompanied by a fava bean mousse. For steak connoisseurs, the restaurant offers several premium cuts:
- Australian T-Bone Steak (HK$1,450) , for two—charred on the outside and tender within
- Charolais Beef Tenderloin (8 oz, HK$820) , a French breed known for its robust flavour and chew
- American Tomahawk Steak (HK$1,950) , ideal for three to four guests
Classic French Desserts
No French meal is complete without a sweet finale. The Soufflé (HK$160) is made to order, arriving crisp on the surface and airy inside. The Vanilla Crème Brûlée (HK$160) comes with a caramelised sugar crust, almond crumble, and sea salt caramel ice cream.
A Tasting Menu Worth Considering
For diners who want a curated experience, the Four-Course Tasting Menu (HK$688 per person) offers excellent value. Choices include:
- Starter: Marinated scallops with chicory, wild salmon roe, and blood orange vinaigrette, or pan-seared duck foie gras with cherry confit and roasted brioche
- Soup: Black truffle mushroom cream soup or the signature lobster bisque
- Main: US sirloin with red wine mustard sauce, pan-seared prawns, or roasted sea bass with yellow wine jus and carrot mousse
- Dessert: Mille-feuille with candied strawberries and vanilla custard, or the crème brûlée trio
- To finish: Coffee or tea with petits fours
Practical Details for Diners
Address: 8/F, Conrad Hong Kong, 88 Queensway, Pacific Place, Admiralty
Operating Hours: Daily, 6:30 PM to 10:30 PM
Reservations: Call (852) 2822 8803 or book online at conraddining.com
The Bigger Picture: Hong Kong’s Fine Dining Resurgence
The reopening of Brasserie on the Eighth signals a broader recovery in Hong Kong’s high-end dining scene. After several turbulent years marked by travel restrictions and changing consumer habits, established hotel restaurants are reinvesting in their physical spaces and culinary teams. For food lovers, this means more choice—and more competition—among top-tier French restaurants in the city.
Whether you’re celebrating a milestone, planning a date night, or simply craving an expertly prepared lobster bisque, this revived brasserie offers a compelling reason to book a table in Admiralty once again.