Well established as a Hong Kong favourite for over a decade, the Bostonian Seafood and Grill debuts a shipyard scene that offers an honest taste of reinvented shared dishes and drinks after an extensive two-month makeover.
Exuding layers of texture and a subdued palette, the transformation extends to 422 square metres which includes three main areas – a craft brew bar, the principal dining space and a private champagne room.
The restaurant’s hardware will incorporate ship wood of all colours and sizes, handcrafted copper and rustic metal profiles, cement sand wall finishes, and herringbone oak timber floor boards. Showcasing the venues personality is a collection of marine and nautical accessories, as well as carefully selected contemporary wall art that are accentuated with industrial lights and custom furnishings.
Motif embellishments echo at the bar with designer floor tiles and an oversize backlit wood raft that supports the counter and back bar. Adjacent is the main dining room that is able to seat 118 guests and features retro mahogany leathered banquette seats, as well as free-standing wooden tables.
Serving land and sea specialties:
Complementing the space (ambience), the dining landscape of the Bostonian Seafood and Grill has evolved to offer seasonal land and sea specialties of various international influences. Centred upon a communal concept, Executive Chef Pedro Samper introduces a menu filled with tasty talents and sharing plates using sustainable seafood and organic ingredients as an ongoing commitment to social responsibility.
Additional hero dishes include the Black Cod Fish and Clams in “Salsa Verde” Sauce and the Braised Iberico Pork Cheeks in Tempranillo Wine. Guests who like to share should experience the one-pound Lobster Thermidor served either grilled or steamed, or take on 21 ounces of the best premium cut of USDA Prime Cowboy Steak.
Regulars will be delighted to find a few all-time favourites that remain on the menu like the Bostonian Lobster Bisque, the traditional Fish and Chips, and its famous Crab Cakes.
To end on a sweet note, guests can feel complete with the Milk Chocolate dessert that features a rice crispy and hazelnut crunch, along with a milk chocolate and tonka bean cremeux. The Pavlova dessert is also a must-try which is made of meringue, passion fruit sauce, and home-made “dulce de leche” ice cream. Alternatively, the signature Baked Alaska is another delicious option that has vanilla and raspberry ice cream, sponge cake and meringue flamed tableside with Grand Marnier.