Coffee-infused dry-aged beef and showpiece dry-aging cabinet of the finest cuts from the world’s best ranches invite gourmands to Causeway Bay’s new oasis of convivial dining.
Hong Kong — Crowne Plaza Hong Kong Causeway Bay celebrates the soft opening of its new contemporary steakhouse CARVER, introducing the finest succulent beef steaks sourced from all over the world, including the United States, Australia, and Japan, with fascinating sauces and sides for an enthralling steakhouse experience, alongside a captivating all-day dining menu.
The new gourmet destination is heralded by a showpiece bespoke cabinet for beef dry-aging at the entrance. It leads to an oasis of spacious, refined and convivial dining for all throughout the day and the nightly wonders of dry-aged and choice meat cuts, jet-fresh seafood, sommelier-led wine pairings, and a sophisticated cocktail bar that emphasizes the personal bond between bartender and guest.
CARVER’s A La Carte Menu, available in the evenings, encompasses plentiful appetizers, salads, soups, seafood and non-steak selections, sides and scrumptious desserts, as well as the star listings of carved and charcoal-grilled USDA Prime, wagyu and dry-aged beef. These meat signatures benefit from grilling at exceptionally high temperatures on the charcoal, while smoke from the dripping fat induces an exquisite woody aroma.
At almost 13 ft high, the glass-windowed, state-of-the-art dry-aging cabinet is CARVER’s focal point as the beef cuts hang or are laid on shelves to age in temperature- and humidity-controlled splendor. Made to order in Europe, it is clad in limestone outside and marble within, where its precious treasures are meticulously monitored by the skilled culinary team.
Coffee-infused U.S. dry-aged beef headlines a parade of decadent steaks that are proudly showcased here ahead of being perfectly fired on the signature charcoal grill. The Chef recommendation of 20-day House Dry-Aged U.S. Striploin with Coffee Grounds, 240g (HK$498) sees premium Arabica grounds from Brazilian brand Lavazza rubbed into butter that layers the striploin as it ages for 20 days, imparting tenderness and rich, redolent coffee flavours. The steak is served in its natural jus with garlic confit and cherry tomatoes on the vine.
The ultimate indulgence for beef connoisseurs, 45-day House Dry-Aged Porterhouse, U.S., 1kg (HK$1,680, serves 2-3 people) reminds of rare roast beef in taste, yet other subtle flavors from aging like warm buttered popcorn blossom on the palate. Quality is ensured by stringent monitoring of not only the correct tenderloin-to-sirloin ratio (60:40) but also the dry-aging requirement of 45 days in the cabinet at a temperature from 4-8°C and 70% humidity. Bone-in Rib Eye, 450g (HK$698) is another carnivorous feast that should not be missed.
Harvested from the top blade in the beef chuck, the flat iron cut has carved a path through the steakhouses of America. CARVER brings Hong Kong aficionados USDA Prime Steak – Flat Iron Gold, 170g (HK$458), whose ‘gold’ label guarantees a well-marbled cut with an intramuscular fat percentage of 16-24% and a buttery uplift on traditional beefiness.
Top-class wagyu cravings will be satisfied by Bavette M9, Australia, 340g (HK$688), with the classic bistro cut arriving highly marbled and endowed with rich beefy flavours; and award-winning Miyazaki Wagyu – hailed as Japan’s best beef – presented as Tenderloin A4, 170g (HK$988) and Striploin A3, 200g (HK$498). Australian Tomahawk M4, 1.3kg (HK$1,488, serves 2-3 people) wagyu with its long bone and lovely marbling, is perfect for sharing.
Sauce selections are gluten-free and run the gamut from pure Beef Jus to enticing preparations of Black Pepper with Cognac and Black Truffle Jus. The luscious French classic of Béarnaise melds egg yolk, herb-infused vinegar reduction, and drizzles of melted butter.
As an appetizer or quick bite, Beef Steak Tartare, Avruga Caviar (HK$208) sees USDA Prime striploin married with smoky notes from the sea and enjoyed with cured egg yolk, Korean pear and pine nuts on slices of toasted baguette, Lighter vegetable delights include Warm Mushroom Salad (HK$98), which unites the marmoreal and king oyster varieties with endive, radicchio and yuzu dressing; Carver Caesar Salad with Speck Ham (HK$158); and Heirloom Tomato and Bocconcini Cheese Salad (HK$128).
The culinary team’s expert sourcing moves beyond meat in the sensational showpiece of Seafood on Ice (HK$880 / small; HK$1,230 / large). Ideal for sharing, fresh catches may include meaty Alaskan King Crab Leg; live Boston Lobster and Diamond Shell Clam from sustainable fisheries; freshly-shucked Oysters according to the season; Canadian Whelk and Shovelhead Tiger Prawn. Other seafood choices are Jumbo Prawn (HK$368) served with homemade thermidor butter and oven-baked Patagonian Toothfish with Brown Butter (HK$358).
Hand Cut Fries, Onion and Pancetta Mac and Cheese; Fried Onion Rings; Roasted Mushrooms; Sauteed French Beans, and more complete a tempting selection of sides (all priced at HK$58).
A 5-course lunch menu priced from HK$318 features soup of the day, cold appetizer, salad bar, main, and dessert. Grilled U.S. Beef Striploin, 170g (HK$70 supplement) is expertly charcoal-grilled and served with red wine reduction, potato, and vegetables. Alternative main choices are the fruit-nuanced Marinated Spring Chicken with Lemon and Thyme, Pumpkin Puree, Apple-fennel Salad, and Cider Chicken Jus; the Mediterranean-inspired Pan-fried Barramundi Fillet “Nicoise” with Saffron Potato, Fine Bean, and Shaved Fennel Salad; and the spring garden Risotto Primavera of asparagus, broccoli, baby spinach, and green zucchini. House wines flow for an additional HK$68 per glass.
CARVER’s sommelier is on hand to enhance the enjoyment of the steak signatures. The firm tannins of a Trapiche Malbec Single Vineyard Finca Orellana from Argentina become smoother as they cut through the generous layers of fat and protein that distinguish U.S. Striploin from Coffee Grounds. Domaine de Cristia Côtes du Rhone Vieilles Vignes is the perfect Beef Steak Tartare and Avruga Caviar pairing, its soft, creamy attack of fruit aromas yielding to roasted, woody notes. A fresh, clean, dry South African white with lively acidity, Boschendal Estate Sauvignon Blanc Sommelier Selection is the housing choice for Seafood on Ice.
The sommelier’s curated list of Champagne, sparkling, white, and red wines journeys from France and Italy to South Africa, Australia, and Argentina. Inventive concoctions from the talented in-house mixologist, bottled beers, classic mixed drinks, and non-alcoholic drinks are standards on the beverage menu.
“CARVER provides a stylish oasis for sophisticated beef-led dining here in the heart of Causeway Bay, just steps from the bright lights of Times Square and Lee Gardens,” says Crowne Plaza Hong Kong Causeway Bay General Manager Michael Wong. “Diners are invited to relax and indulge in prime cuts carefully chosen from the world’s best ranches and aged in-house for the best expressions of natural meaty goodness. Our many house signatures and exquisite food options throughout the day leave everyone spoilt for choice.”
Extending just over 2,000 sq. ft, CARVER is the ideal retreat from the urban hustle and bustle. It seats 88 diners at glossy marble-topped tables bordered by banquettes along the walls and windows and within a private room. Its sleek, clean-lined modern vibe and soothing color palette of light oak, white marble, and bright upholstery form an inviting ambiance. Striking bronze accents dress the wood-clad columns and the illuminated bar, where mirrors and pearlescent tiles create a bold evening attraction for pre- and post-prandial drinks.
CARVER is located at 1/F, Crowne Plaza Hong Kong Causeway Bay, 8 Leighton Road, Causeway Bay, Hong Kong, and opens daily from 6:30 a.m. to 11:00 p.m. Breakfast is served from 6:30 a.m. to 10:30 a.m. (10:00 a.m. last orders); Lunch from 12:00 p.m. to 2:30 p.m. (2:00 p.m. last orders); Afternoon Tea from 3:00 p.m. to 5:00 p.m. (4:30 p.m. last orders); and Dinner from 6:00 p.m. to 11:00 p.m. (10:00 p.m. last orders).
For inquiries or reservations, please email [email protected] or call (852) 5978-5971.
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