Cover Grilled lobster (Photo: courtesy of Lobster Bar and Grill)
Grilled lobster (Photo: courtesy of Lobster Bar and Grill)
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Lobster Bar and Grill
Seasonal seafood, charcoal-fired signatures and playful new dishes arrive at Lobster Bar and Grill
Lobster Bar and Grill at Island Shangri-La Hong Kong is entering a new chapter with the launch of an all-new à la carte menu by chef Cary Docherty this month. Rooted in classic brasserie cooking, shaped by global influences and guided by seasonal produce, the refreshed menu introduces a line-up of raw dishes, house-made crumpets, grilled sourdough flatbreads, charcoal-fired mains and reimagined desserts designed for leisurely lunches, intimate dinners and celebratory evenings.
Lobster Bar and Grill’s new menu reflects Docherty’s contemporary approach to brasserie dining, where familiar traditions are elevated through technique, seasonal ingredients and unexpected flavour combinations.
The raw section begins with dishes designed around freshness and contrast. The beef tartare moves away from classic French preparations by seasoning hand-cut beef with soy sauce, oyster sauce and wasabi, finished with an egg yolk and served alongside crisp pommes gaufrettes, or waffle fries. Guests can also start with yellowfin tuna tataki, where lightly seared tuna is paired with avocado, lime, shiso and sesame, while seared hamachi balances buttery Japanese amberjack with briny green olive tapenade and fennel salad. Hokkaido scallops, paired with citrus, pink peppercorn oil and three varieties of radish, highlights the natural sweetness of fresh catches from Japan's northern waters.
Hokkaido scallops (Photo: courtesy of Lobster Bar and Grill)
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New grilled sourdough flatbreads continue the menu’s relaxed spirit. Guests can choose from local clams with leeks and parmesan; roasted garlic with oven-dried tomatoes and herbs; pan-fried Yunnan mushrooms with pesto and pine nuts; or Nduja with burrata and basil, all served atop charred sourdough.
From the grill, Docherty introduces the luxurious Australian Wagyu MB 9+ T-bone, served with one side and a choice of sauce, as well as coal-roasted Hispi cabbage, a vegetarian dish finished with smoked chilli and garlic salsa. Seasonal produce also takes centre stage in white asparagus with toasted hazelnuts, hollandaise and chive oil.
Desserts continue the balance between tradition and innovation. The baked Alaska with mandarin and Earl Grey is torched table side for dramatic effect; the seasonal fruit with togarashi Japanese seven spice, shiso, lime and ginger sorbet offers a lighter finish; while the chocolate tart concludes the menu on a roasted, bittersweet note.
Experience Lobster Bar and Grill’s new à la carte menu for lunch and dinner, dishes are priced from HK$98 each. Reserve a table online.
Lobster Bar and Grill
International
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$ $ $ $
6/F, Island Shangri-La Hong Kong, Pacific Place, 88 Queensway, Admiralty, Hong Kong
