About the restaurant
|Internationalpremium food & beverage group, Bulldozer Group has opened its first restaurant in Hong Kong, Seafood Room, located on the top floor of the newly constructed Tower 535 in Causeway Bay. Seafood Room will bring a new interactive seafood dining experience inside a spacious and elegantly designed 8,000 sq ft dining room + terrace with a 2,000 sq ft rooftop lounge with breath-taking views of Hong Kong’s iconic Victoria Harbour.
Heading up the kitchen is Executive Chef James Cornwall, previously Executive Chef of London’s legendary seafood restaurant, J Sheekey & J Sheekey Oyster Bar. Chef Cornwall’s cooking philosophy is simple; it's all about honest, seasonal and uncomplicated cooking executed with real passion. Inside his kitchen, expect the freshness and quality of the seafood and ingredients to speak for themselves. Seafood Room will present a wide range of both local and imported fresh and live seafood, serving globally inspired cuisine including Asian, Mediterranean, South American and more.
The interiors of the Seafood Room are designed by famous Russian Interior Architect, Natalia Belonogova of NB Studio, Moscow. She has also worked on Bulldozer Group’s most famous premium restaurants and bars including Novikov Moscow and Poehali Restaurant. The idea behind the design is to combine the simplicity of natural materials such as stone and wood together with the natural bright lights.
With over 50 seafood dishes, the menu is split into 12 sections including Carpaccio, Sashimi & New-Style Sashimi, Tartare, Ceviche, Pasta, Seafood Platters, Hot Dishes and Meat among others. Dishes include the Scallop Sashimi with Ponzu and Truffle, Warm Octopus with Potato, Capers, and Smoked Paprika, Burrata with Tomato and Basil, Chilled Cooked Seafood Platter, Miso Salmon with Lime, Salt-Baked Sea Bass* (serves 2, *market price), Tuna Tartare with Avocado, Truffle and Caviar, Seafood Bisque and the fine selection of fresh, premium oysters served with jalapeño & coriander sauce and red wine mignonette. Desserts include Passionfruit Crème Brule with Pistachio Biscotti, Yuzu Tart with Toasted Meringue and Green Tea Ice Cream, and Apple Crumble with Crème Anglaise and Vanilla Ice Cream.
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