Celebrate this Valentine’s at one of Hong Kong’s leading steakhouses. Indulge in a romantic meal with a breathtaking view with Wooloomooloo Steakhouse.
Wooloomooloo Steakhouse (TST East) serves a 4-course menu starting elegantly with Blue Lobster Tartare and Avruga Caviar, with Baby Cress, Smoked Paprika Mayonnaise and Crispy Tortilla Chip.
Razor Clam Chowder introduces main course choices of Pan Seared Dover Sole Fillet, with Gremolata, Chervil, Asparagus and Red Prawn Emulsion Risotto; Roasted Iberico Pork Rack, with Pancetta, Forest Mushroom Ragout, Potato Fondant, Curried Carrot Purée and Port Wine Sauce; or brand favourite Grilled Australian 200-Day Grain-Fed Beef Tenderloin, with Roasted Purple Potato, Baby Beetroot, Zucchini Confit and Madeira Sauce.
For a romantic finale, dessert for sharing is Strawberry Mille Feuille and Matcha Financier, with Dehydrated Raspberry, Vanilla Chantilly and Green Tea Ice Cream.
Across the harbour, Wooloomooloo Steakhouse (Wan Chai) at The Hennessy serves a 4-course set dinner for two starting with Seafood Platter for Sharing of Half-Shell Baked Scallops with Pineapple and Mango Salsa, Razor Clams with Garlic Butter, Tiger Prawns with Cocktail Chilli Sauce and freshly shucked Ancelin Oyster with Mignonette Sauce.
Soup course follows with Beetroot and Carrot Velouté, with coconut milk and crispy leeks.
Main course choices are either Pan Seared Salmon Bass with Half Lobster Tail Thermidor, with Potato and Leek Puree, Grilled Asparagus and Creamy Lemon Butter Sauce; Roasted Australian Lamb Rack, with Oregano and Garlic Persillade, Calice Artichoke, Broccolini, Lentil and Coriander Velouté and Red Wine Sauce; or house signature steak Grilled Australian 200-Day Grain-Fed Beef Tenderloin Rossini, Pan Seared Foie Gras, Sliced Black Truffle, Brioche Toast and Bordelaise Sauce.
Dessert is a sultry Dark Chocolate Mousse, with Caramel Croquant, Mixed Berries and Vanilla Ice Cream.