影片
港鐵北角站 A1 出口, 步行約2分鐘
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電話號碼
38969898
開飯介紹
餐廳及酒吧位於酒店頂層，戶外設有如綠洲的露天陽台，可俯瞰香港的維多利亞港。餐廳提供出色的現代亞洲美饌資，絕對能為您帶來意想不到的全新餐飲體驗。
Cruise亦是一個合適社交共聚，分享美滿時刻的地方。客人能感受到餐廳那種有趣，充滿時代感，輕鬆無憂的獨特氣氛。
於日間的CruiseThe 會展現輕鬆自然及休閒一面，相反於晚上則散發另一種別樹一格的感覺。本地客人和來自世界各地的遊客一同在維多利亞港美景及高質的音樂節奏陪伴下，一同暢飲各款美酒
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營業時間
今日營業
12:00 - 00:00
星期一至四
12:00 - 00:00
星期五至六
12:00 - 01:00
星期日
12:00 - 00:00
以上資料只供參考, 請與餐廳確認詳情
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situated on the 23rd floor of the hyatt centric hotel, cruise is a rooftop restaurant & bar boasting stunning views of victoria harbour. for big foodies eager to try everything, the situated on the 23rd floor of the hyatt centric hotel, cruise is a rooftop restaurant & bar boasting stunning views of victoria harbour. for big foodies eager to try everything, the exclusive "feed me" menu is a must!!! we were thrilled w the abundance & creativity of the offerings, so be sure to come hungry haha (we were soooo full and had to bring food home xd).feed me! menu $580 pp𖦹 hiramasa kingfish sashimi, lime & herb dressing, pickled green chili, sweet thai basila reminiscence of thai prawns—the thai seasonings really brought out the freshness of the thick kingfish sashimi!𖦹 blue swimming crab salad, peanut sauce, pickled cabbage, toasted coconut, calamansi vinaigrette, kaffir lime toastthey didn’t skimp on the crab meat; it was all over the salad. everything went perfectly together with really diverse textures, making it a lovely start for our feast—dip in ur toast to enjoy the sauce!𖦹 changs pork belly ssam, grilled iberico pork belly, little gem lettuce, perilla, mustard relishthe pork belly was sooo thick, juicy, and slightly burnt at the edges—reminded me of the ones i had in jeju. wrapping the pork belly in lettuce and adding some mustard was a bonus, though the red sauce and ginger sauce were overshadowed by the mustard.𖦹 cheeky massaman, braised sher wagyu beef cheek, potato, shallot, roasted peanut𖦹 black peppinger, curry leavesen onion𖦹 XO cauliflower, garlic shoots, fried 𖦹 shallot 𖦹 roti, canai𖦹 egg fried riceone of the tenderest beef cheeks i’ve ever tried!!!! must pair with the flaky, buttery roti or uncle roger’s favorite—egg fried rice haha. the prawn was exceptional, not only huge but also bouncy and fresh.𖦹 matcha tiramisu, lady fingers, espressowhat a HUGE cup! we really enjoyed the red bean paste and mochi on top. texture-wise, the tiramisu was very smooth, though we preferred it to have more layers of lady fingers. it was served with a cup of osmanthus sweet wine that was used to make the tiramisu.exclusive "feed me" menu is a must!!! we were thrilled w the abundance & creativity of the offerings, so be sure to come hungry haha (we were soooo full and had to bring food home xd).feed me! menu $580 pp𖦹 hiramasa kingfish sashimi, lime & herb dressing, pickled green chili, sweet thai basila reminiscence of thai prawns—the thai seasonings really brought out the freshness of the thick kingfish sashimi!𖦹 blue swimming crab salad, peanut sauce, pickled cabbage, toasted coconut, calamansi vinaigrette, kaffir lime toastthey didn’t skimp on the crab meat; it was all over the salad. everything went perfectly together with really diverse textures, making it a lovely start for our feast—dip in ur toast to enjoy the sauce!𖦹 changs pork belly ssam, grilled iberico pork belly, little gem lettuce, perilla, mustard relishthe pork belly was sooo thick, juicy, and slightly burnt at the edges—reminded me of the ones i had in jeju. wrapping the pork belly in lettuce and adding some mustard was a bonus, though the red sauce and ginger sauce were overshadowed by the mustard.𖦹 cheeky massaman, braised sher wagyu beef cheek, potato, shallot, roasted peanut𖦹 black peppinger, curry leavesen onion𖦹 XO cauliflower, garlic shoots, fried 𖦹 shallot 𖦹 roti, canai𖦹 egg fried riceone of the tenderest beef cheeks i’ve ever tried!!!! must pair with the flaky, buttery roti or uncle roger’s favorite—egg fried rice haha. the prawn was exceptional, not only huge but also bouncy and fresh.𖦹 matcha tiramisu, lady fingers, espressowhat a HUGE cup! we really enjoyed the red bean paste and mochi on top. texture-wise, the tiramisu was very smooth, though we preferred it to have more layers of lady fingers. it was served with a cup of osmanthus sweet wine that was used to make the tiramisu.
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