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Flint Grill & Bar Presents Brand New Weekend Brunch

June 23, 2017 Dining No Comments Email Email

Enjoy a much-deserved break from work as Flint Grill & Bar presents a brand new all-you-can-eat weekend brunch to spoil busy urbanites with two levels of creative offerings, staple brunch classics and succulent seafood, complemented with free-flow Veuve Clicquot Champagne and premium sake to create the perfect weekend treat.

Available every Saturday and Sunday from noon to 2:30pm, for just HK$368, diners can kick start their weekend with a Flints 64°C Eggs Benedict which features a perfectly poached runny egg on top of a choice of peppered “Nuseke’s” Applewood bacon, smoked salmon tartare or wild mushroom and caramelised onion. Meat lovers should not miss the renowned Butcher’s Block, where Head Chef Pieter Fitz-Dreyer showcases his prime cuts, such as the 200day Grainfed Black Angus Australian Tomahawk paired with seasonal sides, gourmet mustards and red wine jus.

Other than the buffet section, diners can also order from the Open Kitchen for some of the signature items of Flint Grill & Bar, served à la minute. With a handful of dishes specially prepared by Chef Pieter, try the Glazed Toothfish with Puffed Rice and Yuzu Miso Sauce, or the Iberico Pork Sliders with Piquillo Pepper and Chipotle Mayo, which is amongst the most popular items of the restaurant boasting a juicy and comforting patty with a spicy twist.

For those who are craving more, simply add HK$228 for another level of indulgence, and dive straight into the heavenly Seafood Bar. Diners can slurp down unlimited David Hervé French oysters, with options between the creamier and richer Ronce oysters, and Fine de Claire oysters that are jam-packed with freshness and flavours from the ocean.

A plethora of seafood is available at the Seafood Bar with the freshest and most in-season catches arriving straight from every corner of the world. Savour succulent seafood ranging from chilled Boston lobsters, king crabs and brown crabs, king prawns, greenlipped mussels and sea whelks, to jet-fresh sushi and sashimi at the dedicated counter prepared by sushi chefs on the spot.

End the feast on a sweet note with a medley of exquisitely crafted desserts, including the heart-melting Chocolate Smores, decadent Chocolate Praline, as well as Mizu Shingen Mochi, also known as the “Japanese raindrop cake”. Prefer some hot action? Head to the live station for some freshly made Japanese Matcha Red Bean Hot Cakes, served with vanilla ice cream.

Add in more fun to the meal with free-flow Veuve Clicquot Champagne, and a special sake corner serving premium Kokuryu Kuzuryu Ippin Sake for just an additional HK$180. Kokuryu is known for using domestically grown premium rice, special yeasts and water from the River of the Nine-Headed Dragon to brew sakes with good balance and delicate profiles that do not overpower food. The beverage package also includes bottomless red wine, white wine, beer and handcrafted cocktails to complete a carefree weekend.

Flint Grill & Bar Weekend Brunch is priced at HK$368 per adult and HK$290 per child (aged 3-11). Seafood Supplement is priced at HK$228 per adult and HK$98 per child (aged 3-11), with free-flow beverage package at HK$180.

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