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餐厅: The Continental
优惠: 国泰会员经「连结里赏」绑定信用卡，于指定伙伴餐厅消费赚取高达HKD4 = 2里数。受有关条款约束。
条款及细则:
  • 如國泰会员希望使用「连结里赏」赚取里数，必须将符合要求的 Visa 和万事达信用卡或借记卡绑定至其会员账户。
  • 国泰会员每次可赚取「亚洲万里通」里数之消费额上限为港币10,000元。
  • 通过绑定支付卡经由 Apple Pay、Google Pay 或 Samsung Pay 进行符合要求的消费，國泰会员可通过「连结里赏」累积「亚洲万里通」里数。然而，通过第三方平台（如支付宝、微信支付或 PayPal）进行消费，将无法通过「连结里赏」累积「亚洲万里通」里数。
  • 会员凡于国泰伙伴餐厅作合资格消费，每港币4元可赚取1里数。而渣打国泰Mastercard®客户凭卡消费可享每港币4元赚取2里数，包括合作伙伴餐厅合资格消费之餐膳里赏（每港币4元赚取1里数）及基本餐饮类别之合资格签账奖赏（每港币4元赚取1里数）。
  • 赚取之「亚洲万里通」里数将根据餐饮与膳食消费，包括服务费、税项及小费的总和而计算。
  • 惠顾特定推广套餐或不可赚取「亚洲万里通」里数。请预先向个别餐厅查询。
  • 赚取的「亚洲万里通」里数将于认可餐膳消费交易后10个工作天内存入会员的账户。
须受其他国泰条款及细则约束。
筛选食记
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生日快樂
2015-01-06 3195 浏览
又是跟好朋友慶祝生日的時候, 這一次就選擇來到The Continental吃晚餐. 畢竟大廚Rowley Leigh是令有人期待的, 加上這裡的地段, 環境等等, 我是對這餐滿有期望的.星期六的晚上來到, 意外地人客不太多, 半滿也不到, 始終這個場太大, 要提高入座率也不容易. 其實這裡位處太古廣場, 環境不俗, 樓底夠高, 最適合跟三五知己聊天. 看看餐牌, 價位其實算幾克制, 就在不同範疇揀選心水分吃吧.Continental Lemonade $70: 8.5分, 例牌先來點喝的吧, 是晚不想喝酒, 就選來Continental Lemonade, 四款口味中挑了Honey and Raspberry, 很醒胃, 但也帶點蜜糖的甜味以及紅莓的酸甜味, 幾特別.Butterhead Lettuce, Spring Onion Radishes and Lemon $95: 7.5分, 沙律方面, 就揀來了Butterhead生菜, 質感爽口, 新鮮, 還加入Radishes以及檸檬, 不過個沙律醬是相當的酸, 如果個汁較得輕宜一點會來得更討好.Pappardelle with
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又是跟好朋友慶祝生日的時候, 這一次就選擇來到The Continental吃晚餐. 畢竟大廚Rowley Leigh是令有人期待的, 加上這裡的地段, 環境等等, 我是對這餐滿有期望的.
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 星期六的晚上來到, 意外地人客不太多, 半滿也不到, 始終這個場太大, 要提高入座率也不容易. 其實這裡位處太古廣場, 環境不俗, 樓底夠高, 最適合跟三五知己聊天. 看看餐牌, 價位其實算幾克制, 就在不同範疇揀選心水分吃吧.
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 Continental Lemonade $70: 8.5分, 例牌先來點喝的吧, 是晚不想喝酒, 就選來Continental Lemonade, 四款口味中挑了Honey and Raspberry, 很醒胃, 但也帶點蜜糖的甜味以及紅莓的酸甜味, 幾特別.
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 Butterhead Lettuce, Spring Onion Radishes and Lemon $95: 7.5分, 沙律方面, 就揀來了Butterhead生菜, 質感爽口, 新鮮, 還加入Radishes以及檸檬, 不過個沙律醬是相當的酸, 如果個汁較得輕宜一點會來得更討好.
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 Pappardelle with Artichokes and Pecorino $115: 8.5分, 來到澱粉質的環節, 先來的是Pappardelle, 質感呈al dante, 配上的Pecorino芝士味道香濃, Pappardelle吸收了Pecorino芝士, 相當美味, 而雅枝竹就只是點綴而已.
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 Conchiglioni with Short Ribs and Gremolata $145: 8.5分, 另外一款意粉就是Conchiglioni, 質感令人滿意, 配上牛肋肉以及Gremolata醬汁同吃, 很惹味, 想不到這裡的兩款意粉是幾有水準的.
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 Dingley Dell Pork Chop with Sage Butter $250: 9分, 來到主菜的部份, 當然不能錯過的是Dingley Dell豬扒, 用上Josper Grill燒烤爐, 火候控制得很好, 烤得很香口, 而肉質仍然能保持很嫩滑的狀態, 加上豬扒肉汁豐富, 讓人吃得滿足.
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 Butterflied Leg of Lamb with Anchovy, Garlic and Butter Beans $240: 8.5分, 也來一客羊腿, 水準亦不俗, 帶羊羶味, 肉質對辦, 配上鯷魚以及蒜蓉同吃, 更為惹味.
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 Half Chicken with Anchovy, Onion and Olives $225: 8.5分, 其實幾款主菜也做得幾出色, 這客烤雞就是一例, 肉質嫩滑, 無論黑肉跟白肉部份也令人滿意, 而那洋蔥汁就是幾搶鏡的.
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 Hamburger with Swiss Cheese, Bacon and Chips $195: 8.5分, 是晚有小朋友同行, 那來一客漢堡包就是最正頭正路的選擇. 一客份量不少, 很喜歡包身夠鬆軟, 而漢堡本身的肉質亦不俗, 有肉味, 配上瑞士芝士以及煙肉同吃, 效果匹配. 而旁邊的薯條相當香脆, 加上熱度合宜, 愛吃薯條的朋友準會吃得滿足.
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 Chocolate Souffle, Pistachio Ice Cream $115: 9分, 最後當然是甜品的環節, 朱古力梳乎厘是必吃的項目, 梳乎厘發得夠高, 質感輕柔, 朱古力味道濃烈, 配上香滑的開心果雪糕, 那一冷一熱的效果教人難以抗拒呢.
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 Pain Perdu with Chilli Roast Pineapple and Vanilla Ice Cream $85: 8.5分, 至於Pain Perdu烤得香口, 配上的烤菠蘿味道鮮甜之餘帶酒香, 層次來得更加豐富, 跟面頭那大大球的雲尼拿雪糕正好是最佳拍檔.
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 Petit Fours: 是晚是生日飯, 最後店方就送上Petit Fours作慶祝, 賣相精緻, 當中的泡芙是最有水準呢.
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 位處太古廣場, 但The Continental的價位還算來得合理, 而整體食物水準不俗, 特別推介的要數Dingley Dell豬扒以及朱古力梳乎厘配開心果雪糕, 加上這裡環境舒適, 實是值得推介的新店子.
(以上食记乃用户个人意见 , 并不代表OpenRice之观点。)
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    The Continental is the latest restaurant venture from the Swire Group after Plat du Jour and Public in Quarry Bay (both of which I have visited by the way since I work in the area). It took over from Domani's old space on the fourth level of Pacific Place which is the same floor as the entrances to the adjacent hotels. The space was lovely altogether from the spacious and chic indoor interior to the outdoor space in the garden which would be perfect for dining in warmer weather. Even though the
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     The Continental is the latest restaurant venture from the Swire Group after Plat du Jour and Public in Quarry Bay (both of which I have visited by the way since I work in the area). It took over from Domani's old space on the fourth level of Pacific Place which is the same floor as the entrances to the adjacent hotels. The space was lovely altogether from the spacious and chic indoor interior to the outdoor space in the garden which would be perfect for dining in warmer weather. 
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     Even though the consultant - Chef Rowley Leigh - for the restaurant is British, the menu is more French with a little bit of Italian and British thrown into the mix.

    Omelette ($85) - with a choice of Gruyere cheese or fine herbs filling, J opted for cheese and the omelette arrived perfectly cooked as it was soft and moist while the fillings just melted in the mouth. [4/5]
    Omelette
    $85
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     Beef Carpaccio Salad ($195) - with shaved foie gras, watercress, fig jam and sourdough toast. It was refreshing to eat while I especially love the fig jam but the raw beef lacked a bit of flavor that one would expect from a carpaccio. [3.8/5]
    Beef Carpaccio Salad
    $195
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     Pappardelle with Short Ribs and Gremolata ($145) - originally paired with shell pasta, we asked them to switch it to pappardelle for us since it is J's favorite and we didn't like the pappardelle dish pairing with artichoke. The meat was decent but the entire pasta dish just tasted very buttery and one dimensional so it was a bit disappointing. [3.5/5]
    Pappardelle with Short Ribs and Gremolata
    $145
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     Hanger Steak ($235) - prepared in a Spanish Josper grill (Penthouse has one as well), the hanger steak came with shallot and red wine sauce. Prepared medium rare, the beef was flavorful albeit a bit tough in texture. The sauce was lovely though and enhanced the steak perfectly. The fries that came on the side were nice and crispy as well. Can't help but think that this is like a fancier version of steak frites. [4/5]
    Hanger Steak
    $235
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     Paris-Brest ($90) - it was hard to choose a dessert to try (funny that always happen when it comes to dessert haha) but I went for the paris-brest because I saw that people said it was good. The praline cream was not bad but the choux pastry was quite salty for some reason which really threw the flavors off for this dessert. Should have gone for the chocolate souffle with pistachio ice cream instead as it looked pretty good. [3.5/5]
    Paris-Brest
    $90
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     Verdict - after dining at all of the restaurants from Swire now, it strikes me that they tend to play it very safe when it comes to their menu and flavors. The food may not be the most innovative or creative, but it was solid for the most part. For the relatively high prices though, I would expect more from The Continental especially since the restaurant scene is so competitive in Hong Kong where many are offering more exciting dishes for less $.

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    (以上食记乃用户个人意见 , 并不代表OpenRice之观点。)
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      Beef Carpaccio Salad
      $ 195
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      玻璃屋中的美麗早上
      2014-11-17 4364 浏览
      The Continental剛剛在金鐘新開業了，感謝好友W小姐一早起床陪我來試試 : )餐廳就在Pacific Place四樓，多幅落地玻璃滲進日光，氣氛非常寫意﹗我們早上八時半到達，整間餐廳只有我們兩個客人 : )一室綠意 : )這裡還有室外位置，太好了﹗我和W小姐各點了一份 "The Cooked Breakfast" (HK$175)，當中包括咖啡和可添飲的鮮榨果汁 ^_^我們要了 "Eggs Benedict" 和 "American Pancakes with Streaky Bacon" 一起分享。"Eggs Benedict"美味得不得了，Muffin烘得表層略脆，而內裡口感煙韌﹗ 那個荷蘭醬creamy又香濃，一切開，晶瑩蛋汁瞬間湧出，加上惹味的火腿，實在回味無窮﹗"American Pancakes" 帶牛油香，香軟滋味，和薄脆煙肉是絕配﹗最後來一杯Latte，本來對這裡的咖啡沒有太大期望，沒料到濃度適中，奶泡綿密又質感柔滑，讚讚讚﹗這裡無論環境、食物和服務都是上佳之選，我和W小姐都覺得物有所值，在這裡享受了一個非常美麗的早上呢﹗
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       The Continental剛剛在金鐘新開業了，感謝好友W小姐一早起床陪我來試試 : )
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       餐廳就在Pacific Place四樓，多幅落地玻璃滲進日光，氣氛非常寫意﹗
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       我們早上八時半到達，整間餐廳只有我們兩個客人 : )
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       一室綠意 : )
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       這裡還有室外位置，太好了﹗
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       我和W小姐各點了一份 "The Cooked Breakfast" (HK$175)，當中包括咖啡和可添飲的鮮榨果汁 ^_^
      Eggs Benedict
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       我們要了 "Eggs Benedict" 和 "American Pancakes with Streaky Bacon" 一起分享。
      Eggs Benedict
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       "Eggs Benedict"美味得不得了，Muffin烘得表層略脆，而內裡口感煙韌﹗ 那個荷蘭醬creamy又香濃，一切開，晶瑩蛋汁瞬間湧出，加上惹味的火腿，實在回味無窮﹗
      American Pancakes
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      American Pancakes
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       "American Pancakes" 帶牛油香，香軟滋味，和薄脆煙肉是絕配﹗
      Caffe Latte
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       最後來一杯Latte，本來對這裡的咖啡沒有太大期望，沒料到濃度適中，奶泡綿密又質感柔滑，讚讚讚﹗

      這裡無論環境、食物和服務都是上佳之選，我和W小姐都覺得物有所值，在這裡享受了一個非常美麗的早上呢﹗

      (以上食记乃用户个人意见 , 并不代表OpenRice之观点。)
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        Domani closed in May 2014 upon the expiry of its lease, ending the Italian restaurant's 6 year tenure at the free-standing structure designed by Heatherwick Studio. Replacing Domani, we have The Continental, another addition to Swire Hotel's growing portfolio of stand-alone restaurants since it's first one (Plat du Jour in Quarry Bay) opened in November 2013.While the structure retains its iconic exterior with the elegant fluid/wavy roof and glass walls, the interior is re-vamped by David Collin
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        Domani closed in May 2014 upon the expiry of its lease, ending the Italian restaurant's 6 year tenure at the free-standing structure designed by Heatherwick Studio. Replacing Domani, we have The Continental, another addition to Swire Hotel's growing portfolio of stand-alone restaurants since it's first one (Plat du Jour in Quarry Bay) opened in November 2013.
        While the structure retains its iconic exterior with the elegant fluid/wavy roof and glass walls, the interior is re-vamped by David Collins Studio (that designed a number of Michelin restaurants), who retains the organic wood and bronze of its predecessor while injecting "Continentality" with warm accents of emerald green.
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         While the drinks list is commendable, I wasn't able to find the Italian favorites I used to order at Domani; hence I turned to Scotch, and was delighted to see that they had around 20 quality names to choose from. I picked the love-it-or-hate-it Laphroiag 10-Year ($180) since smokiness has been my recent craze. A note of caution to fellow whisky-lovers: order your drink neat or ice on the side since they do not have proper ice.
        Cherrystone Clams on the Half Shell
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         Given the restaurant's focus on fresh locally-sourced organic ingredients, it was natural to start with some fresh seafood. Cherrystone Clams on the Half Shell ($120) were quite succulent and the stringy texture allowed you to better detect the sweetness while chewing. The sauce, which contained diced shallots, peppers and vinegar also paired well with the clams. I would recommend this dish if not for the sand that wasn't thoroughly washed from the shells.
        Hanger Steak with Chips and Shallot & Red Wine Sauce
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         Moving on to the mains, the Hanger Steak with Chips and Shallot & Red Wine Sauce ($235) was a no-brainer for me, the meat was tender and cooked to medium-rare to my preference. The fries were shoe-string, which I much prefer over wedges. It was a delicious dish and a little moment of victory for me. The steak also came with Shallot & Red Wine Sauce, which resembled concentrated French Onion Soup without the Cheese, actually not bad; but I was happy with mustard, where the restaurant offered a choice between French Dijon, English and whole-grain.
        Snapper with Citrus Fruits and Olive Oil
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         The Snapper with Citrus Fruits and Olive Oil ($225) was well paired, where the acidity of the fruits were pleasant against the mild flavor and texture of the fillet. However, I found the snapper a bit too thickly-cut, and hence bland and lacking of flavor.
        Creamed Spinach
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         On the side, we ordered a Creamed Spinach ($45), which was different from the others you would commonly get at other steak houses. It was milky instead of creamy, giving it a lighter healthier substance. I really loved that it was baked under an overhead grill like a gratin to give it a bit of a golden crust of cheese.

        All in all, Swire seems to have the F&B business down to a formula. The Continental serves well-executed fail-proof dishes in an ambient setting; making it a versatile outlet for many occassions. They also have an al fresco area, perfect for the breezy autumn weather as of late.
        ::||Good For||::
        a variety of occasions; be it business lunches, brunch, family & friends' gatherings, birthdays, romantic dinners and so on.
        (以上食记乃用户个人意见 , 并不代表OpenRice之观点。)
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          A grand European Café in the heart of Admiralty
          2014-10-16 8442 浏览
          It's the opening day of The Continental at the Pacific Place today. Replacing Domani on the ground level of the iconic landmark in Admiralty, The Continental becomes the third new restaurant brought to us by the Swire Group in 2014, with the first two being Ground Public and Public both located in Taikoo Place.The Continental will serve as a café, bar and tea salon throughout the day offering a wide variety of classic and modern European dishes. The food menu is designed by Chef Rowley Leigh, on
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          It's the opening day of The Continental at the Pacific Place today. Replacing Domani on the ground level of the iconic landmark in Admiralty, The Continental becomes the third new restaurant brought to us by the Swire Group in 2014, with the first two being Ground Public and Public both located in Taikoo Place.
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           The Continental will serve as a café, bar and tea salon throughout the day offering a wide variety of classic and modern European dishes. The food menu is designed by Chef Rowley Leigh, one of UK’s brightest chefs who used to helm a number of popular restaurants in London including Le Café Anglais and Kensington Place.
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           The interior design of The Continental was put in the capable hands of David Collins Studio, the team behind the design of my favorite café in London - The Wolseley (and one of the most popular grand cafés in the city).

          From what I have seen today, there are still traces of Domani remaining here although they have added a whole lot of "green" to the mix. It's also nice to see Domani's signature "rippling waves" ceilings are still intact.
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           At lunch, the restaurant offers an a la carte menu, a 2-course set ($225) and 3-course set ($265). I was trying to decide between the 2-course and 3-course but finally told my server that I would make up my mind on my dessert a little later.

          First up, a basket of very high-quality bread.
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           Butterhead lettuce salad with spring onion, radishes and lemon - I liked the refreshing taste of the lemon zest complementing the salad nicely but the lettuce was not crisp like we thought it would be (2/5).
          Butterhead lettuce salad with spring onion, radishes and lemon
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           We started things off on a sour note and the trend continued - roasted snapper with citrus fruits and olive oil. The snapper was roasted nicely but the citrus oil was a little too sour for my liking (2.5/5).
          roasted snapper with citrus fruits and olive oil
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           I wasn't in the mood for an apple tart (as part of the 3-course lunch set) so instead I got myself a Paris-brest from the dessert menu. To my surprise, the portion was huge and it could easily feed 2 people ($90).

          The Paris-brest definitely saved the day for me. The choux pastry was excellent but the delicate cream could have a little stronger praline flavor to it. Still the best out of my three dishes (4/5).
          Paris-brest
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           A bit of mixed feelings from this luncheon experience. Thought the service and ambiance were both excellent but the food wasn't nearly as impressive.

          I am a little curious about this a la carte menu though. Perhaps this restaurant deserves another chance at dinner.
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          (以上食记乃用户个人意见 , 并不代表OpenRice之观点。)
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            张贴
            评分
            味道
            环境
            服务
            卫生
            抵食
            用餐日期
            2014-10-13
            用餐途径
            堂食
            人均消费
            $265 (午餐)