The Ritz-Carlton, Hong Kong introduces a premium selection of sustainable seafood flown in fresh from New Zealand. From September 1 to 30, 2015, around ten New Zealand seafood dishes will be served on rotation in the dinner buffet of Café 103. From freshly shucked oysters to a daily soup selection, the New Zealand Seafood Buffet promises to be a luscious feast for seafood lovers.
To ensure the quality and flavor of the ingredients are at their best, instead of ordering seafood from local suppliers who keep imported seafood in their aquatic farm before sending to the restaurants, all seafood is sent directly to Café 103 as soon as it arrives Hong Kong. A medley of cold and hot dishes will feature the finest range of jet-fresh seafood, including hoki, lingcod, red gurnard, red scorpion fish, snapper, tuna, greenshell mussel, little neck clams, oyster and more.
Freshly shucked oyster, green mussels and mini lobster from New Zealand will be served on ice, alongside a scrumptious assortment of rotating seafood delights including spotted crab, long leg crab, sea mantis lobster, and prawn. Highlighted by the mild sweetness of capsicums and the nutty flavor of black olive, Pan-fried New Zealand Snapper with Confit Capscums offers gourmands a ride through the Mediterranean breeze. Being the largest of its kind, king salmon has a meaty and succulent texture with rich flavor. Crispy on the outside and mellow on the inside, the Herb-Crusted New Zealand King Salmon is paired with buttery capers cream, cooked with white wine, lemon juice and lemon zest, to create a wonderfully layered texture. The bountiful New Zealand Fisherman’s Soup is a traditional seafood stew. Café 103 takes this famed bright-red soup to the next level by using only the best quality selection of fish from the fisherman’s catch of the day.