Espresso-infused dry-aged beef and showpiece dry-aging cupboard of the best cuts from the world’s finest ranches invite gourmands to Causeway Bay’s new oasis of convivial eating.
Hong Kong — Crowne Plaza Hong Kong Causeway Bay celebrates the delicate opening of its new modern steakhouse CARVER, introducing the best succulent beef steaks sourced from all around the world, together with the USA, Australia, and Japan, with fascinating sauces and sides for an enthralling steakhouse expertise, alongside a charming all-day eating menu.
The brand new gourmand vacation spot is heralded by a showpiece bespoke cupboard for beef dry-aging on the entrance. It results in an oasis of spacious, refined and convivial eating for all all through the day and the nightly wonders of dry-aged and selection meat cuts, jet-fresh seafood, sommelier-led wine pairings, and a classy cocktail bar that emphasizes the non-public bond between bartender and visitor.
CARVER’s A La Carte Menu, out there within the evenings, encompasses plentiful appetizers, salads, soups, seafood and non-steak choices, sides and delicious desserts, in addition to the star listings of carved and charcoal-grilled USDA Prime, wagyu and dry-aged beef. These meat signatures profit from grilling at exceptionally excessive temperatures on the charcoal, whereas smoke from the dripping fats induces an beautiful woody aroma.
At virtually 13 ft excessive, the glass-windowed, state-of-the-art dry-aging cupboard is CARVER’s point of interest as the meat cuts cling or are laid on cabinets to age in temperature- and humidity-controlled splendor. Made to order in Europe, it’s clad in limestone exterior and marble inside, the place its treasured treasures are meticulously monitored by the expert culinary staff.
Espresso-infused U.S. dry-aged beef headlines a parade of decadent steaks which can be proudly showcased right here forward of being completely fired on the signature charcoal grill. The Chef suggestion of 20-day Home Dry-Aged U.S. Striploin with Espresso Grounds, 240g (HK$498) sees premium Arabica grounds from Brazilian model Lavazza rubbed into butter that layers the striploin because it ages for 20 days, imparting tenderness and wealthy, redolent espresso flavours. The steak is served in its pure jus with garlic confit and cherry tomatoes on the vine.
The final word indulgence for beef connoisseurs, 45-day Home Dry-Aged Porterhouse, U.S., 1kg (HK$1,680, serves 2-3 individuals) reminds of uncommon roast beef in style, but different refined flavors from growing old like heat buttered popcorn blossom on the palate. High quality is ensured by stringent monitoring of not solely the right tenderloin-to-sirloin ratio (60:40) but in addition the dry-aging requirement of 45 days within the cupboard at a temperature from 4-8°C and 70% humidity. Bone-in Rib Eye, 450g (HK$698) is one other carnivorous feast that shouldn’t be missed.
Harvested from the highest blade within the beef chuck, the flat iron lower has carved a path by means of the steakhouses of America. CARVER brings Hong Kong aficionados USDA Prime Steak – Flat Iron Gold, 170g (HK$458), whose ‘gold’ label ensures a well-marbled lower with an intramuscular fats share of 16-24% and a buttery uplift on conventional beefiness.
High-class wagyu cravings can be glad by Bavette M9, Australia, 340g (HK$688), with the traditional bistro lower arriving extremely marbled and endowed with wealthy beefy flavours; and award-winning Miyazaki Wagyu – hailed as Japan’s finest beef – offered as Tenderloin A4, 170g (HK$988) and Striploin A3, 200g (HK$498). Australian Tomahawk M4, 1.3kg (HK$1,488, serves 2-3 individuals) wagyu with its lengthy bone and wonderful marbling, is ideal for sharing.
Sauce choices are gluten-free and run the gamut from pure Beef Jus to attractive preparations of Black Pepper with Cognac and Black Truffle Jus. The luscious French traditional of Béarnaise melds egg yolk, herb-infused vinegar discount, and drizzles of melted butter.
As an appetizer or fast chew, Beef Steak Tartare, Avruga Caviar (HK$208) sees USDA Prime striploin married with smoky notes from the ocean and loved with cured egg yolk, Korean pear and pine nuts on slices of toasted baguette, Lighter vegetable delights embody Heat Mushroom Salad (HK$98), which unites the marmoreal and king oyster varieties with endive, radicchio and yuzu dressing; Carver Caesar Salad with Speck Ham (HK$158); and Heirloom Tomato and Bocconcini Cheese Salad (HK$128).
The culinary staff’s professional sourcing strikes past meat within the sensational showpiece of Seafood on Ice (HK$880 / small; HK$1,230 / giant). Superb for sharing, contemporary catches could embody meaty Alaskan King Crab Leg; dwell Boston Lobster and Diamond Shell Clam from sustainable fisheries; freshly-shucked Oysters in line with the season; Canadian Whelk and Shovelhead Tiger Prawn. Different seafood decisions are Jumbo Prawn (HK$368) served with selfmade thermidor butter and oven-baked Patagonian Toothfish with Brown Butter (HK$358).
Hand Reduce Fries, Onion and Pancetta Mac and Cheese; Fried Onion Rings; Roasted Mushrooms; Sauteed French Beans, and extra full a tempting collection of sides (all priced at HK$58).
A 5-course lunch menu priced from HK$318 options soup of the day, chilly appetizer, salad bar, important, and dessert. Grilled U.S. Beef Striploin, 170g (HK$70 complement) is expertly charcoal-grilled and served with crimson wine discount, potato, and greens. Various important decisions are the fruit-nuanced Marinated Spring Rooster with Lemon and Thyme, Pumpkin Puree, Apple-fennel Salad, and Cider Rooster Jus; the Mediterranean-inspired Pan-fried Barramundi Fillet “Nicoise” with Saffron Potato, Effective Bean, and Shaved Fennel Salad; and the spring backyard Risotto Primavera of asparagus, broccoli, child spinach, and inexperienced zucchini. Home wines movement for a further HK$68 per glass.
CARVER’s sommelier is readily available to boost the enjoyment of the steak signatures. The agency tannins of a Trapiche Malbec Single Winery Finca Orellana from Argentina grow to be smoother as they lower by means of the beneficiant layers of fats and protein that distinguish U.S. Striploin from Espresso Grounds. Domaine de Cristia Côtes du Rhone Vieilles Vignes is the proper Beef Steak Tartare and Avruga Caviar pairing, its delicate, creamy assault of fruit aromas yielding to roasted, woody notes. A contemporary, clear, dry South African white with vigorous acidity, Boschendal Property Sauvignon Blanc Sommelier Choice is the housing alternative for Seafood on Ice.
The sommelier’s curated checklist of Champagne, glowing, white, and crimson wines journeys from France and Italy to South Africa, Australia, and Argentina. Creative concoctions from the proficient in-house mixologist, bottled beers, traditional blended drinks, and non-alcoholic drinks are requirements on the beverage menu.
“CARVER gives a trendy oasis for stylish beef-led eating right here within the coronary heart of Causeway Bay, simply steps from the brilliant lights of Occasions Sq. and Lee Gardens,” says Crowne Plaza Hong Kong Causeway Bay Basic Supervisor Michael Wong. “Diners are invited to calm down and take pleasure in prime cuts fastidiously chosen from the world’s finest ranches and aged in-house for the perfect expressions of pure meaty goodness. Our many home signatures and beautiful meals choices all through the day go away everybody spoilt for alternative.”
Extending simply over 2,000 sq. ft, CARVER is the best retreat from the city hustle and bustle. It seats 88 diners at shiny marble-topped tables bordered by banquettes alongside the partitions and home windows and inside a non-public room. Its modern, clean-lined trendy vibe and soothing coloration palette of sunshine oak, white marble, and vivid upholstery kind an inviting ambiance. Putting bronze accents gown the wood-clad columns and the illuminated bar, the place mirrors and pearlescent tiles create a daring night attraction for pre- and post-prandial drinks.
CARVER is situated at 1/F, Crowne Plaza Hong Kong Causeway Bay, 8 Leighton Street, Causeway Bay, Hong Kong, and opens every day from 6:30 a.m. to 11:00 p.m. Breakfast is served from 6:30 a.m. to 10:30 a.m. (10:00 a.m. final orders); Lunch from 12:00 p.m. to 2:30 p.m. (2:00 p.m. final orders); Afternoon Tea from 3:00 p.m. to five:00 p.m. (4:30 p.m. final orders); and Dinner from 6:00 p.m. to 11:00 p.m. (10:00 p.m. final orders).
For inquiries or reservations, please e-mail [email protected] or name (852) 5978-5971.
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