Hong Kong’s skyline sets the stage for a five-course Wagyu journey at Sheraton’s 18th-floor bar, now offering up to 50 percent off select packages.
Perched on the 18th floor of the Sheraton Hong Kong Hotel in Tsim Sha Tsui, the acclaimed Oyster & Wine Bar has unveiled a new tasting menu centered around Westholme Australian premium Wagyu beef. The five-course experience, priced at HK$1,388 per person, allows diners to explore multiple cuts and preparations of the famed marbled meat—from slow-cooked oxtail to house-made beef sausages—while gazing over Victoria Harbour.
To mark the launch, the hotel’s online shop is offering an exclusive 20 percent discount on the tasting menu, alongside a limited-time “buy one, get one free” deal on selected set packages. The promotion aims to attract both local food enthusiasts and tourists seeking a refined, value-driven fine-dining experience.
A Culinary Tour of Wagyu
The menu opens with beef carpaccio, prepared using low-temperature aging techniques to enhance tenderness, paired with crisp seasonal vegetables. A second starter features crispy Wagyu cheek, deep-fried to a golden crunch while retaining a succulent interior—a textural contrast that sets the tone for the meal.
The main course presents slow-braised Wagyu oxtail with penne, cooked until the meat falls apart and simmered in a sweet-and-tangy tomato sauce. The centerpiece, however, is the Westholme Wagyu platter, showcasing four premium cuts: charcoal-grilled sirloin,精选牛脸颊, aged beef bacon, and the bar’s own house-made beef sausage. The sausage, pan-seared to a caramelized crisp, bursts with juices on every bite and is served alongside smoky bacon and a fresh salad.
Dessert comes in the form of a delicate egg tart, providing a light, sweet finish to the protein-heavy lineup.
Beyond the Tasting Menu
For groups or larger appetites, the bar also offers a charcoal-grilled Australian M4 Wagyu tomahawk steak, weighing approximately 50 ounces and priced at HK$2,100—ideal for two to four people. The bone-in cut is cooked over high heat to lock in marbled fat and natural juices.
Additional à la carte options include classic French lamb Wellington (HK$780), Wagyu tartare (HK$360), and a whole Boston lobster (HK$980 for 600 grams), catering to diners who wish to customize their evening.
Location and Reservations
The Oyster & Wine Bar is located on the 18th floor of the Sheraton Hong Kong Hotel, 20 Nathan Road, Tsim Sha Tsui. Reservations can be made by phone at 2369 1111 or via the hotel’s online store, where the 20 percent discount on the Westholme Wagyu set is currently available.
What This Means for Hong Kong Diners
The launch reflects a broader trend in Hong Kong’s dining scene, where high-end hotel bars are increasingly positioning themselves as destinations for curated, ingredient-driven meals rather than simply venues for drinks. With panoramic views and a menu built around a single premium protein, the Oyster & Wine Bar is betting that Wagyu lovers will trade a typical steakhouse dinner for a sky-high tasting experience.
As competition among hotel dining outlets intensifies, such value-added promotions—especially the buy-one-get-one-free offer—may set a new benchmark for how luxury properties entice cost-conscious yet quality-seeking customers.
For those interested in exploring similar elevated beef experiences, consider also checking out the Conrad Hong Kong’s steakhouse offerings or the Mandarin Oriental’s grill-focused bar menus. Reservations at the Oyster & Wine Bar are recommended, particularly for sunset seating.