New Chef, New Menu

International favourites and specialties of Asia "in line with the latest trend for down-to-earth cooking" are now on the menu at Feast. The dishes are the creation of newly-appointed executive chef, Taki Panayotakos. 

Starters range from Mediterranean-style Bruschetta of Tomato, Salad of Yellow Lentils with crumbled Feta, Andaman Chilli Prawns to Middle East-influenced Baked Lamb Cigars with Chermoula relish. Main course options range from Greek-style Grilled Vegetable Souvlaki to Tiger Prawns with pickled cucumber salad and Slow Roast Lamb Rump. Grill options include Fish Of The Day, US Prime Striploin, Canadian T-bone and, for steak lovers, Tomahawk Steak Grain Fed 70 Days 860 grams.

Regional specialties extend from China and India to Burma and Indonesia including Prawn Laksa fish cake, the popular South Indian specialty Masala Dhosa, Hainanese Chicken Rice and Indonesian Nasi Goreng.

A variety of homemade desserts and cakes include Tatin of Pear, Apricot Almond Pudding, White Chocolate Mousse and Roast Walnut Macadamia Baklava.

Every weekday between 11:30am and 12:45pm, guests can enjoy an early business set lunch at $140 for a two course meal and $160 for three courses.

Permanent Sake Saturday

A leisurely afternoon spent savouring Japanese sakes from renowned guest breweries has proven such a hit that Zuma has decided to make it a permanent Saturday happening. Executive chef Matt Abergel, has created a selection of 15 unique izakaya dishes to complement the regional sakes being showcased each Saturday.  The menu will constantly evolve and change to reflect the sakes being served, as well as seasonal ingredients.

Sake houses will present their best sakes with Dattsai and Born breweries from the Japanese prefecture of Fukui, being showcased in the first five months, introducing a selection of over 25 sakes, with dishes and sake selections changing weekly. Currently Sake Saturdays will pair free-flowing Dattsai Sparkling sake, Dattsai 23% Junmai Daiginjo and Dattsai 39% Junmai Daiginjo.

Sake Saturday is priced at $550 per person and commences at 12 noon. For those who love the izakaya experience, they can also enjoy the afternoons without the sake at $490 per person.

Whisk's Brunch

WHISK, has introduced a Sunday and Public Holiday Brunch priced at $550 per person including free flow Louis Roederer champagne, juices, house beers and freshly shaken cocktails.

The brunch also includes a caviar bar, pass-around hot appetisers; eggs as you like them; homemade soup; a choice of mains; roast of the day carved table-side; BBQs in the al fresco garden; and a selection of desserts.

Great Value Sets

I recently had a delicious lunch at the new Tapeo in Sai Wan Ho, which is located by the water and feels miles away from the hustle and bustle and is definitely worth the trip. The restaurant is currently offering set lunches and dinners that are great value.

At lunch enjoy a soup, any two tapas, dessert and a drink or coffee for $88, hungrier diners can add a serving of paella for an extra $30. At dinner a soup, any two tapas and a glass of their wonderful sangria costs $138, add paella for an extra $50.

Lotus Lunch $98

Modern Thai restaurant, Lotus, is currently offering a three-course lunch for $98 during the week.

Olive's New Menu

Eric Hendry, executive chef, who joined the restaurant recently has introduced his new menu. New items include Musakhan - spiced poussin baked in mountain bread with spinach and chickpea stew, Greek style spiced lamb rack with potato salad and oregano-lemon dressing, and Pan fried Cypriot haloumi with minted semolina crumbs and fig jam. Eric's Banquet Menu includes a mezze selection, main and dessert for $398pp.

New Chef @ Blue Smoke BBQ

An expert in deep south bbq has joined Blue Smoke Bar-B-Que as executive chef. Jack Carson has already introduced some new items including summer salads, steaks, feast items - whole turkey, suckling pig and whole wagyu prime rib. He has also introduced his specialty dish Turducken - which is a chicken stuffed into a duck stuffed into a turkey.

The restaurant's buffet and bbq lunches range in price from $98-$188pp.

Sha Tin 18 Extends Brunch

Due to popular demand, the Weekend Bunch at Sha Tin 18 has been extended to every Saturday, Sunday and public holiday from 10.30am to 3pm.

Priced at $250 per person, the six-course menu features Chef Nelson's home-style Dongguan specialties, dim sum, appetisers and signature desserts. Dishes include: Crispy roasted pork belly, Barbecued pork, Marinated cucumber with spiced soya sauce, Steamed shrimp dumplings, Pork dumplings, Vegetarian dumplings, Crispy-fried shrimp spring rolls, Pan-fried turnip cakes with Dongguan preserved meat, Wok-fried garoupa with winged beans and preserved black beans, Tossed mustard greens with beancurd sheet and shallots, Dongguan wok-fried rice vermicelli, Candied longan peanut brownie with sesame ice cream, Hawthorn panna cotta, Mango pudding and Wolfberry and osmanthus flower jelly.    

Additional beverage arrangement: $80 per person for unlimited fresh juices or soft drinks, $150 pp for unlimited selected red and white wine, and $250 pp for unlimited Delamotte Champagne.