Terrace Boulud Hong Kong is debuting a summer tasting menu and a new cocktail list at the Mandarin Oriental’s Central terrace, the restaurant said, offering all-day dining that runs from breakfast through late-night service.
Located on the 25th floor of Prince’s Building at The Landmark in Central (Central is the main business district on Hong Kong Island), Terrace Boulud Hong Kong presents a French-inspired urban oasis that shifts in mood from morning coffee to late-night cocktails. The restaurant is operated by the Mandarin Oriental Hong Kong, which provided the menu and service details to this reporter.
Following the culinary aesthetic of chef Daniel Boulud, executive chef Aurélie Altemaire and the bar team have created a seasonal summer menu and a bespoke cocktail list. The restaurant said the offerings aim to balance light, refreshing flavors with layered richness, reflecting a French art de vivre adapted to Hong Kong summer heat.
Terrace Boulud Hong Kong: Morning to afternoon service
The restaurant operates distinct menus for different dayparts, moving naturally through the rhythms of a full day: breakfast, business lunch, and an afternoon bar program for light bites and drinks, the Mandarin Oriental said.
- Morning overture: Guests can start the day with breakfast. During morning service, diners who order items from the Les Classiques or Le Matin Boulud menus receive a complimentary takeaway coffee or tea after the meal, the restaurant said.
- Afternoon respite: The venue offers business lunches and an afternoon bar program that makes it an easy choice for drinks and light plates before evening service.
As evening falls, Terrace Boulud Hong Kong shifts toward richer, more classical French dishes and an active bar scene.
Classic French feast: The dinner menu highlights include Tournedos Rossini, baked escargots, and the house take on vol-au-vent with lobster, each presented as a layer of flavors that build toward a full-course French experience, the kitchen said.
Independent lounge: The bar, inspired by French bistro tradition, functions as a separate social lounge. Live DJs perform Wednesday through Saturday to energize the late-evening crowd.
Open until midnight: The restaurant said it is open daily until 12 a.m., allowing afternoon drinks to flow into dinner and late-night socializing, with terrace views over the Central skyline.
Seafood starters set the summer tone
Two new seafood starters open the summer sequence at Terrace Boulud Hong Kong, each designed for bright, refreshing contrast.
Crabe Royal with tomato salad showcases sweet, meaty king crab paired with fresh Japanese tomatoes and locally cured cherry tomatoes that were macerated in lemon and brown sugar. Accents of green apple, ginger, and Thai basil add a bright, cleansing finish.
Sériole amberjack carpaccio features lightly cured Japanese amberjack with a mix of fresh and pickled cucumber for crunch. Cheese and dill soften on the palate, while tapioca pearls add an unexpected chewy texture that elevates the dish, the chef said.
The house classics: a French signature dinner
If the starters are a summer breeze, the main course selections deliver the evening’s richer apex.
The vol-au-vent with lobster compresses Daniel Boulud’s culinary lineage into a single plate. A golden puff pastry holds Lyon-inspired lobster dumplings and Boston lobster, finished with a creamy American-style lobster sauce that the kitchen says links the chef’s origins to his career milestones.
For diners seeking classic French luxury, the menu includes Tournedos Rossini, with tender wagyu filet, foie gras, and black truffle finished in a Périgueux sauce, and escargots baked in spiced garlic butter with a hint of anisette, the kitchen said.
Summer desserts and a nod to Fruit Givré
Desserts pay homage to the classic French fruit sorbet technique, Fruit Givré, serving sorbet in the fruit’s own shell for a visual and tasting flourish.
The Pitaya Givré presents frozen dragon fruit filled with mango sorbet and a basil-lime salad, intended for terrace dining. Inside the main dining room, Melon Givré pairs frozen muskmelon with melon sorbet, pine nut sponge cake, and caramel, the pastry team said.
New summer cocktails and bar highlights
Working within Daniel Boulud’s overall direction, the bar team has combined light, spritzy formats with reimagined classics to suit Hong Kong’s humid summer.
Highlights include the Framboise Highball, which mixes cognac with lychee and raspberry for an easy-drinking profile; The Mandarin, a citrus-forward Italicus and Prosecco spritz with orange and yuzu notes; and the T.B White Cosmo, a White Cosmopolitan riff with elderflower and lychee, served with a frozen orchid ice sphere for a photo-ready finish, the bar team said.
Reservations and further menu details are available through the Mandarin Oriental Hong Kong. Terrace Boulud Hong Kong recommends booking for weekend evenings and terrace seating, the hotel said.
Terrace Boulud
Address: 25th Floor, Prince’s Building, 10 Chater Road, Central, Hong Kong Island
Hours: Breakfast, 7:30 a.m. to 10:30 a.m., Monday through Friday; Lunch, noon to 2 p.m.; Bar, 3 p.m. to 12 a.m.; Dinner, 6 p.m. to 10 p.m.
Phone: +852 6015 7350
For press information and menu requests, Mandarin Oriental Hong Kong provided the materials used for this story.
