CulinArt 1862 Launches Free-Flow Weekend Brunch in Wan Chai

CulinArt 1862 Launches Free-Flow Wine, Champagne Weekend Brunch

CulinArt 1862 has launched a new weekend brunch that promises a leisurely and decadent dining experience using farm-to-table ingredients. Here, guests can indulge in an array of exquisite light bites and main dishes crafted by Head Chef Stanley Wong.

For HK$498 per person, guests can enjoy an array of delicious small sharing plates, including freshly Shucked Oysters, KFC Cauliflower, Smoked Sardine Soldier, Salmon Poke, Beef Tartare, and Panzanella Salad.

For the main course, guests have eight delectable options to choose from. Classic options include Eggs Bennie with a rich hollandaise sauce, while seafood lovers can indulge in the Seared Fillet of Halibut.

Meat lovers will crave the Australian Wagyu Striploin served with sauteed potatoes, and those seeking luxury can upgrade to the Boston Lobster Linguine at HK$98, featuring succulent lobster tossed with cherry tomatoes.

To add the perfect finishing touch, guests can opt for the two-hour Free-flow Beverage Package at HK$288, which includes sparkling wine, red wine, beer, selected cocktails, and non-alcoholic beverages. For those seeking even more luxury treatment, the Premier Free-flow Package at HKD598 includes Louis Roederer Champagne.

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