A brand new seafood dining concept restaurant Atlantis Blue, is
going to rebuild the legendary sunken kingdom of Atlantis as the base for its quest
to deliver the purest-tasting seafood imaginable. Introducing a dining concept currently unfamiliar to Hong Kong, an urban dining has
been prevalent in many metropolises like New York, San Francesco and London for
more than a decade. Always coming with a touch of freshness and a twist, this dining
culture, advocating exquisite delicacy is a revolution
to the restrained culture of fine dining. A high quality
of ingredients and experience of palate sensations and stimulation are assured.
The 2800 sq ft restaurant and bar has a 64 sitting capacity as well as a 10-12 seats private dining room. Atlantis is a legendary island dating back to the ancient Greek
myths. The spatial concept of Atlantis Blue is derived from
the themes of myth and mystery. Reclaimed timber was used in both the flooring and walls, with
ancient maps and Greek scripts imprinted in a unique blue colour on the walls.
A stainless steel mirrored ceiling was also adopted for the purpose of expanding the ceiling height. The reflective ceiling was specially cut using a laser in a pattern that was inspired by underwater movements and features. A delicious underwater treasure is hidden right here, waiting to be discovered.
<Seafood Platter>
The fresh catch of the day consists of Sicilian red prawns, Chef’s selected
oysters, raw scallops, yellowtail sashimi, sea whelks and seasonal shellfish are undoubtedly the most popular
and freshest combination for a seafood platter that certainly brings you a real
experience of “seafood pleasure”.
<Yellow Tail Ceviche with Soy Chili Yuzu Kushyu Sauce>
A unique yuzu sauce with yuzu-pepper, mirin, sake and Japanese soy sauce, is served
with yellow tail. The luscious aroma highlights the freshness of the fish.
<Octopus Crudo with Green Apple and Black Truffle Vinaigrette>
Quality octopus crudo with a salad creates sophisticated textures.
Subtle black truffle paste with sweet and sour green apple pieces taste marvellous
together. The refreshing white and purple colours stimulate the appetite.
<Virgin Mary or Volcano Dashi with
Birdeye Chili Oyster Shooter>
Oysters taste extraordinarily fresh. An extra-sour Virgin Mary, complete
with tomatoes, celery and bird’s eye chili, enhances the sweetness of the
oysters. The Volcano, consists of dashi with bonito flakes, kombu soup and bird’s
eye chili, and is a perfect match to the fresh oysters.
<Deep-fried Duck Foie Gras with Crispy
Polenta Crust,
Balsamic Reduction and Seasonal Figs>
Instead of the usual shallow frying method, Atlantis Blue makes a bold
move by dressing the duck foie gras in a crispy polenta crust. Together with the balsamic reduction and seasonal figs, this brings a strong sensory encounter.
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<French Quail with Japanese Plum Wine
and Hawthorn Puree>
Quality French quails, each weighing 220g to 250g, come with a special
Japanese plum wine and hawthorn puree sauce to create an exceptional flavour.
The puree, being the essence of the dish, has been tested and revised over 20
times to attain the perfect sourness.
<Beef Tartar with Crispy Bread and Arugula>
Quality US beef and secret recipes make this beef tartar extraordinarily
succulent. Accompanied by two cute animals which are actually home-made crispy
bread, the whole tartar becomes lively. The Chef takes 3 hours each time to
prepare the “animals” with plain bread to make this tartar the most unique one
in the world.
Address: 7/F, M88
2 Wellington Street
Central, Hong Kong
Tel: +852 2521 6699
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