Harbourside Grill, Harbour City Hong Kong

Harbourside Grill, Harbour City Hong Kong

Monica Tindall (unwatermarked photos supplied)

Harbourside Grill, at the tip of TST’s Ocean Terminal in Harbour City, is a French steakhouse set against the stunning backdrop of Victoria Harbour. Arriving at sunset, it was hard to draw my gaze away from those panoramas, but when I did, I discovered the chic and relaxed atmosphere of the restaurant. In fine weather, the patio is the place to be. However, in inclement conditions, the glass-walled interior allows for the same outlook protected from the elements. 

Chef Armand Sablon, who has won numerous accolades and trained in Michelin-starred kitchens across Europe, leads the kitchen at Harbourside Grill. His expertise was evident in the dishes I sampled during my visit. The grill-centric menu and modern French cuisine are executed with sophistication and finesse, providing a comforting yet elevated dining experience.

Sunset Drinks at Harbourside Grill

To make the most of the gorgeous location, I highly recommend visiting at the close of the day. That way, you can witness the pretty change of light from day to night and hopefully capture a beautiful sunset. After work (or shopping), drinks and tapas can easily extend into a full wine-paired meal. 

Be sure to check out Harbourside Grill’s cocktail menu of signature creations and classics. The Showstopper (HK 148) is just as its name suggests. A little drama came in the presentation, with the light lemony beverage turning a brilliant purple hue with the addition of butterfly pea tea. Rum, chartreuse, lychee liquor, lemon and coconut kick the evening off with tropical freshness. Alternatively, it’s hard to go past a glass of bubbly, and Ruinart Blanc de Blancs Brut NV (HK258 glass) does just nicely.

Harbourside Grill Menu

To Begin

One of Harbourside Grill’s mainstays, Foie Gras (HK 228), launched our meal. The recipe and garnishes change with the season. In this rendition, it was served with chicken liver parfait, cherry compote, and brioche. The foie gras was perfectly cooked, rich, buttery, and meaty, while the cherry compote provided a tangy contrast. 

Sea Bass Tartare (HK 158), served with avocado, sriracha aioli, and caviar, was a refreshing summer starter that brought together elements of the sea and spice. A simple dressing of olive oil and lemon juice allowed the freshness of the fish to shine. A gentle heat from Espelette pepper and Sriracha awakened the palate as we looked forward to the next course.

The last drops of the Champagne were excellent mates to our starters. For the next two dishes, flavours were slightly intensified, so we looked to Domaine de Vauroux, Chablis, 2021, as a pairing. This Chablis has a pale lemon colour with hints of green, indicating its youth and freshness. On the nose, there are delicate aromas of green apple, lemon zest, and freshly cut grass, with a subtle minerality. On the palate, the wine is bright and crisp with refreshing acidity. The wine has a subtle creaminess and a medium body, and there are hints of mineral and flint that linger on the finish.

Salad & Tarte

Confit Duck Leg Salad (HK 168) was a standout dish for me. Twelve hours of confit in its own fat before being pulled to pieces made it tender and mouth-filling with its richness. Accompaniments of smoked duck magret and foie gras shavings added further profundity and a splash of luxury. French beans, celeriac, frisee leaves, arugula and a truffle vinaigrette, provided a mix of textures and flavours that made for a hearty yet sophisticated salad. 

The Provencal Tarte Fine (HK 148), a new menu item featured plum tomatoes, parmesan, and rocket on a homemade puff pastry base. Layers of caramelised onion, zucchini and eggplant were crowned with rocket and aged parmesan shavings. A light lemon juice and olive oil dressing evoked memories of a Mediterranean summer. 

Mains

Moving on to the mains, the Pan-fried Sea Bass (HK 368) served with crushed potatoes and lobster bisque proved that a steakhouse can do much more than red meat alone. This dish has been on the menu since opening, demonstrating its popularity. It could be both light or rich at the same time, depending on how much of the creamy, velvety lobster bisque you decide to mix in. 

When it came time to switch wines for the steak, we couldn’t decide between a French or an Aussie red, so wisely, we went with both – Chateau Morin Saint-Estephe, 2014 from France and St Hallet Butcher’s Cart, Shiraz 2020, Barossa from Australia. The French was deep ruby with a slight purple hue at the rim. The nose offered aromas of blackberries, vanilla, and some herbal notes. A medium-plus body reflected fruit and spice in the mouth, with moderate tannins and a long, smooth finish. The Aussie shiraz was full-bodied, rich and robust, with intense aromas of black cherries and dark chocolate, along with hints of vanilla and smoky oak. The palate is dominated by black fruit, with a touch of spice and a subtle earthiness that adds complexity to the wine. The tannins are firm yet smooth, providing a velvety mouthfeel that is both elegant and refined. The long and lingering finish leaves a lasting impression of dark fruit and spice. 

The USDA Ribeye Prime 400g (HK 588) benefited from a lovely smoky char thanks to the Japanese charcoal in the Josper oven. While the edges sported the signature black marks from the grill, the flesh remained tender and juicy. The meat needed no additional seasoning. Still, confit garlic, shallot puree, and homemade Espelette butter (Espelette is a commune in France known for its pimento peppers) were there for experimentation. The sides of Asian Greens (HK 68) with sesame oil and garlic, and Truffle Mashed Potatoes (HK 108), were excellent accompaniments.

Dessert

I’m not usually a dessert eater, but it would be a shame to end a French meal without a pastry. Apple Tarte Tatin (HK 198 – for two) is made to order; hence arrives warm with a fresh spoon of crème Fraiche melting into the surface. The salted caramel sauce was the jewel in the recipe, offering a sweet, indulgent finish to the caramelised apples and a nice buttery crust. 

Harbourside Grill Review

Overall, my experience at Harbourside Grill was exceptional. The food was expertly prepared, the service was attentive, and the ambience was relaxed yet chic. The panoramic views of the harbour provided an idyllic backdrop for alfresco dining and sunset drinks. I would highly recommend Harbourside Grill to anyone looking for an elevated dining experience in Hong Kong.

Reasons to visit Harbourside Grill Hong Kong: fantastic views – highly recommend visiting at sunset to witness the change of day to night; excellent service; refined yet comforting cuisine; great wine list; some fun cocktails. 

Harbourside Grill
Shop OTE401, Level 4, Ocean Terminal
Harbour City, Tsim Sha Tsui, Hong Kong
+852 2619 9100
@HarboursideGrillHK
Prices in Hong Kong dollars, subject to 10% service charge

Harbourside Grill Opening Hours
Daily 12 – 11 pm

Find more recommendations for gourmet travel to Hong Kong here, and stay up-to-date on the latest culinary happenings around Malaysia here and here.