Dry Aged Beef @ Steak House

InterContinental's  STEAK HOUSE winebar + grill has introduced home "dry aged beef.

The menu will showcase a rotating selection of dry aged beef ranging from Canadian Angus Porterhouse Steak and Prime Rib (both aged 35 days) to Japanese Wagyu Beef Strip Loin (aged 14 days) and US (Nebraska) Strip Loin (aged 21 days).  In addition, THE STEAK HOUSE will be the first restaurant in Hong Kong to offer home smoked dry-aged beef.

Executive Chef Graham Burst and his team choose select cuts of Prime Beef and dry age them in the hotel's custom-built cabinet for 14-35 days. The dry aging intensifies the flavour of the beef, while still providing a buttery taste.

Long Brunch w Bubbles

Cafe Deco at the Peak's Sunday Brunch is priced at only $398, is available from 11am to 3.30pm and includes as much food as you can eat, and as many Bubbles and Sodas as you can drink, representing great value. 

On the food side the Cold Counter includes: Spanish Serrano Ham with Melon; Freshly Shucked Seasonal Oysters; Assorted Sushi Rolls; Lamb Nicoise Salad; Roasted Vegetables & Pasta Salad, and much more. At the Hot Counter: Roasted U.S. Beef Chuck Eye Roll & Cheese Quesadillas; Braised Garoupa Fillet with Bean Curd Sticks; Tandoori Seabass; Chicken Satay; Green Thai Curry; Deep Fried Sesame Prawns with Citron Sauce, and Wild Mushroom & Eggplant Lasagne.

Desserts include Brittany Crepe Station, Mövenpick Ice Cream, and 12 different  Cup Cakes; plus Lemon Blueberry Cheese Cake; Mango Pudding with Pandan Pearls; Pavlova; Chocolate Mousse; Tiramisu or Fresh Fruit Platter.  

There is also free entertainment for the kids via the children's entertainer.

Saturday Summer Brunch

H one is now serving a "Summer Delight Saturday Brunch" embracing the restaurant's popular favourites every Saturday from 11:30am to 2:30pm. 

Featured at the brunch are freshly shucked Pacific Rock oyster, Italian Parma ham with melon, smoked duck breast, organic salad bar, Buffalo Mozzarella cheese with Italian tomatoes, Japanese sashimi, beef carpaccio, Sicilian seafood salad, Hickory smoked salmon, cold cuts, salamis, and more...

A live cooking pasta station serves three different kinds of pasta accompanied with a wide selection of seafood and condiments, cooked-to-order in tomato sauce, cream sauce or pesto sauce. 

Main course choices include Chef Luca's "Roast of the Day", wood stone roasted half Maine lobster, and four other dishes with meat, chicken, fish and vegetables. 

The dessert buffet includes mini cheese cake, Panna Cotta, Tiramisu, chocolate truffle slice, mini chestnut tart, crème brulee, crunch cake, double chocolate cake, mango mousse cake and fresh fruit platter.

The Saturday brunch is priced at $298 per adult and $198 per child