Luxurious Festivities Abound at The Lounge & Bar with the Caviar-Themed Festive Afternoon Tea

The Lounge & Bar adorns the festive season with a tantalizing burst of flavors from the gem of the sea, presented in an exquisite afternoon tea served with a 10-gram caviar tin for every guest. Available from December 16, 2016 to January 2, 2017, the lavish Caviar Afternoon Tea is the perfect pampering to wind down the year and to embark on a prosperous new year.

Harvested from young Acipenser Baerii sturgeon, the Prunier Caviar has a delicate texture and a small, dark grain. Divine savored on its own and straight from the tins, the lightly salted flavor and complex structure offer a decadent experience. Blinis and a range of condiments, including crème fraîche, chopped red onions, egg white and lemon wedges, are served for guests to create their own pairings. To stretch the epicurean pleasure to the fullest, gourmets could even top their choice of sweet and savory treats in the afternoon tea with this culinary treasure. Boiled egg stuffed with egg yolk, French Dijon mustard paste, mayonnaise and pepper in the yolk cavity, the Devil Egg takes indulgence to another level with a dash of caviar. Another gourmet highlight is Balik Salmom from the Barents Sea above Norway. The salmon, in prime back fillets, is seasoned with premium salt and carefully smoked over firewood that has been dried and stored for years, remaining true to the secret recipe of the purveyor to the court of the last Russian Tsar, Nikolai II.
caviar-afternoon-tea-4
The Lounge & Bar will be brimming with festive flavors as Executive Pastry Chef Richard Long waves his magic wand over Salted Caramel, Pistachio and “Jivara” Gingerbread Cream to present a spectrum of heart-melting flavors in one glass. Mont Blanc Raspberry Choux is delicately filled with soft chestnut cream and candied raspberry to satisfy any sugar craving. The airy pastry shell is covered with a fine coating of raspberry crumble to offer a palate-pleasing contrast to the creamy filling. For the full menu, please refer to the appendix.

Venue:
The Lounge & Bar, Level 102, The Ritz-Carlton, Hong Kong
Date:
December 16, 2016 to January 2, 2017
Time:
December 16 to 23; 28 to 30, 2016 & January 2, 2017
Monday to Thursday
3pm – 6pm
Friday
2:15pm – 4:15pm (1st seating)
4:30pm – 6:30pm (2nd seating)
Saturday, Sunday & Public Holiday; December 26 to 27, 2016; January 1, 2017
12:00noon – 2:00pm (1st seating)
2:15pm – 4:15pm (2nd seating)
4:30pm – 6:30pm (3rd seating)
December 24 & 31, 2016
12:00noon – 2:00pm (1st seating)
2:30pm – 4:30pm (2nd seating)
December 25, 2016
4:00pm – 6:00pm

Price: HK$548+10% per person