Valentine’s Day dining at Lobster Bar and Grill

This Valentine’s Day, Lobster Bar and Grill offers a composed six-course dinner (HK$1,988 per person) built around seasonal produce and seafood-led indulgence.

The opening note for Valentine’s Day comes from Gillardeau oyster Amour: pristine raw oysters dressed with Champagne mignonette, yuzu cucumber, micro shiso and a scattering of rose petals. It is fresh, precise and gently playful. Hand-dived scallop carpaccio follows, paired with blood orange, pink peppercorn oil, crisp winter radish and Kristal caviar. clean flavours lifted by acidity and texture rather than excess.

A sunchoke velouté brings the tempo down, its silky blend of sunchoke and vanilla finished with brioche croutons and black truffle, offering comfort without heaviness. The richness deepens with pan-seared foie gras, caramelised to a golden crust and balanced by hazelnut crumb, pear in several expressions, maple-glazed Treviso and a Sauternes jus.

(Photo: courtesy of Lobster Bar and Grill)

(Photo: courtesy of Lobster Bar and Grill)

For the main course, diners are invited to choose between two assured centrepieces, each served with truffled pommes purée, charred Castelfranco radicchio and tender baby carrots. The grilled beef tenderloin arrives succulent and confident, finished with a classic bone-marrow Bordelaise, while the butter-poached Boston lobster offers a sweeter turn, its flesh bathed in a rich bisque sauce that leans unapologetically into seafood indulgence.

Valentine’s Day dessert closes with a Valrhona chocolate and raspberry heart, shaped as much for theatre as for balance, with a rose and lychee centre offset by a warm hibiscus-chocolate sauce.

A thoughtfully matched wine pairing of three glasses is available for HK$380, moving from a sparkling rosé to a composed red and a fresh, structured white, selected to follow the Valentine’s Day menu’s progression with ease and precision.

To reserve a table, click here