Warmer weather is coming back and with it comes a time for new beginnings, or sometimes, to revisit your roots. With that in mind, Shore has refined its a la carte menu with seasonal quality and the ultimate in customer value without compromising the standards that have made this steakhouse a beloved regular since its launch in 2010. Hong Kong’s signature purveyor of in-house dry-aged steaks is all about giving value back to our loyal diners this spring and beyond.
Rustic, honest preparation is all that is required when fine, engaging ingredients are sourced. Shore has always taken this approach to heart in allowing the individual elements of a dish to speak for its own quality. Served from March 7, Shore’s new a la carte menu has amplified its use of refined ingredients with great freshness and vibrancy at its core. However, we understand loyalty and the importance of seeing familiar favourites on the menu, which is why many popular dishes remain in their original forms.
So What’s On the Menu?
You can still delight in some of the finest dry-aged beef in Hong Kong at Shore, along with premium cuts such as the 40oz. Tomahawk and the grain-fed Prime Tenderloins and Rib Eyes. What’s new to the table is Shore shining a spotlight on underrated cuts of beef that are bursting with flavour and unheralded quality, if prepared by a skilful hand (like ours). The new US Black Angus Skirt Steak $288 is tremendous value for money and often underappreciated. It boasts intense depth of flavour and a gorgeous texture that releases more and more flavour with each delectable bite. The world of grass-fed beef has also joined the new a la carte menu at Shore with a pair of famed Australian producers providing the goods. Nutty and succulent with an unmistakably delightful earthy undercurrent, the Australian Black Angus Striploin $388 and King Island Rib Eye $398 are about as good as grass-fed beef gets.
Staying at the grill, we explore new options for those with a decidedly less beefy outlook on life. Always mindful of varying preferences, Shore’s menu has something for everyone. Wet-aged on the bone, the US Pork Loin Chop $308 and the US Cedar Spring Lamb T-bone $399 are tender to the extreme with great texture and deeply developed flavour profiles. Away from the grill, the Smoked Beetroot and Pear Salad $118 is spring on a plate, garnished with feta cheese, toasted hazelnuts and watercress with a zesty orange and mint dressing. The Pot-roasted Free Range Chicken $278 is countryside comfort defined with delectable foie gras, morels, brussels sprouts and chestnuts providing the supporting elements of flavour. From the world of seafood is an incredible treat in the form of the Lobster Risotto $398, featuring fine saffron, mussels, spice-laden chorizo, peas and tomatoes in a hearty and sumptuously balanced dish for sharing. Throughout the new menu, you’ll find fresh seasonal greens, spring fruits of zesty appeal and many deft final touches that mark the return of spring by delicately lifting dishes to another level.
On the sweet side of endings, Shore’s Madagascar Vanilla Panna Cotta $88 is every bit as silky, creamy, lightly refreshing and delightful as it sounds, served with apple jelly and a crisp almond tuile. If you fancy something slightly more indulgent, the Banana Caramel Tart $88 was made for you and served with a smooth peanut butter cream and a scoop of vanilla ice cream.
Spring is the Start of Something New at Shore’s 3-Course Lunch with Semi-Buffet Option:
Lunch can be a great tuck-in for some and a light meal for others. That’s why Shore leaves matters in your hands with a new 3-course semi-buffet lunch option starting from March 7. Along with a choice of signature starters, you can now enjoy a semi-buffet as your appetiser course! Every day will see at least 8 revolving appetisers that can be freely enjoyed by our semi-buffet lunch guests, from antipasti to dips, fresh bread to premium charcuterie, salads to hearty soups and much more. Our selection of at least 6 revolving main courses includes a choice of sizzling steaks, homespun pastas, fresh vegetable options and other char-grilled meats, with a daily dessert to round things off in style. The 3-course semi-buffet lunch at Shore is priced at $248 (+10%) per guest.
The Anatomy is Strong With This One:
Shore’s hugely popular Anatomy of a Steak promotion for two remains in full swing during the month of March! With a different primal cut each fortnight served as the centerpiece of a delectable, great-value feast, enjoy a shared appetizer platter (featuring classics such as foie gras terrine, steak tartare and prawn cocktail based on availability), your choice of two crowd-pleasing sides and a dessert to share. The mighty Porterhouse, cut for two, will be served until March 13, followed by a fortnight of Bone-in Rib Eye from March 14-27! That’s a veritable feast of quality and sizzling succulence, priced at just $388 (+10%) per diner. Bring a friend and pull up a chair as we welcome you to the Anatomy of a Steak at Shore!
Shore: Restaurant Info
Address: 3rd and 4th Floor, the L. Place, 139 Queen’s Road Central, Hong Kong
Tel: 2915-1638
Opening hours: 3rd Floor – Lounge and Terrace: Monday – Friday 12nn till late, Saturday and
Sunday 4:30pm till late
4th Floor – Dining Room: Monday – Friday 12nn-3pm, 6pm-10:30pm
About Shore
Located in a spectacular split-level venue at The L Place in Central, Shore has been one of Hong Kong’s beloved premium steakhouses since opening in 2010. The city’s go-to venue for exceptional in-house, dry-aged steaks is also home to an impressive lounge and dining room, spread over 10,000 square-feet of a beautifully imagined space. A world-class terrace provides an urban oasis to help guests to unwind and relax, while the expansive two-floor interior can accommodate for any scene from the grandest of events to an intimate gathering between friends.
