I am here with my wife at the Verandah, a restaurant that is in the splendid old Repulse Bay Hotel building. It is run by the Peninsula Hotel and we had a Sunday brunch there. The colonial building sets the scene with Classic Victorian interiors and elegant table setting, shown below.
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| Table Setting |
As this was a buffet, there are going to be a lot of pictures of the food that we took and ate to follow.
My first visit to the counters saw me take little nibbles of Samosa, Spring Roll, Siu Mai, Har Gow and Scallop, shown below. These 'canapés' were all very well made, with the scallop being the nicest item and overall a good starter to get the brunch going. After this course the restaurant informed us of a cancellation and moved us to a window seat, which was kind of them. Next up for me was a plate of freshly shucked oysters and sashimi, which is not pictured but tasted good and raw, nonetheless.
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| First Plate |
More cold dishes followed after the seafood in the shape of the picture below (working clockwise from the 12 o'clock position): Papaya Salad; Parma Ham and Melon; Duck Terrine; Mozzarella and Tomato; and Duck Breast and French Beans. All items were nice, with the duck breast being my favourite from this selection, more due to personal preference for this fowl meat.
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| Cold Cut selection |
I decided on some soup before the main course and served myself a bowl of Cauliflower velouté with smoked salmon and croutons added as nice condiments. This soup had a strong cauliflower flavour, was light and foamy but not quite warm enough.
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| Soup |
Roast beef was the main dish ordered from the menu. A slab of fairly red Australian beef was served with a very well crafted potato gratin and some cute little vegetables to the side. The beef was OK and not too chewy but the gratin was the best bit of this dish, consisting of thin layers of potatoes mixed with a tasty cheese.
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| My Main Course |
My wife went for the roast chicken for her main, pictured below, which I have to say looked and tasted better then my beef.
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| Wife's Main Course |
Onto desserts now, and to the left of the picture below was a cake selection and a tiramisu on the right. The cakes were a chocolate one, light mouse and creme brûlée. The tiramisu was made at the counter, where the ingredients and laid out and placed in a small tea cup. The chef made with the right quantities of coffee and kahlua, and the result was a fabulous tiramisu.
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| First Dessert Course |
I decided to go for a freshly made crepe pancake next, with a banana filling that I accompanied with some strawberry ice cream, shown below. This is quite a standard item in most upmarket buffets around in Hong Kong, and this version was no better or worse than others I have had.
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| Pancake |
Lime soufflé followed, which was cooked out the counter. This was delicious, it was light with the sour lime going well with the sweetened egg mix. This was not the final last visit to the counters as I also got some water melon and pineapple, which are not pictured, and were the last things I ate that day.
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| Souffle |
It is pricey but there is a lot of very good food on offer so you will not leave the Verandah hungry in the three hour time limit you are given, and it does carry the Peninsula brand. It is quite busy so bookings are recommended, but does not feel overcrowded. Desserts were best, with the Tiramisu and the Soufflé the standout dishes of the day. The service is mostly by yourself as it is a buffet but there are a lot of waiters serving drinks and main courses as well as assisting in clearing plates. Tea / coffee is served after the main course, with the tea served in proper leaves, which you would expect from this type of establishment. There is a live band as well for entertainment. So all in all a very enjoyable afternoon in a grand setting that is worth a try from anyone.
Scores:
Food: 4/5
Presentation: 4/5
Service: 4/5
Setting: 4/5
Overall: 16/20
Total Bill: 1400HKD, about £56 a head.
We ate: All of the above.
We drank: Various fruit juices, Sangria and Earl Grey tea. These were all included in the price.
I wore: Smart Bally shoes.
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