ELEVATE YOUR GOURMET EXPERIENCE AT HOME FOODPANDA …€¦ · BOSTON LOBSTER LINGUINE Cherry tomato, Boston lobster, lobster cream 380 SPRING VEGETABLE QUICHE Portabello mushroom,

E L E V A T E Y O U R G O U R M E T E X P E R I E N C E A T H O M E

T H E M U R R A Y M E N U O P T I O N S A R E N O W A V A I L A B L E I N

F O O D P A N D A A N D D E L I V E R O O

Please let us know if you have any food allergies or special dietary requirements.

Prices are in HKD and subject to 10% service charge.

G A R D E N L O U N G E

“ P L A N T B A S E D ” M E N U Available from 12 p.m. to 11 p.m.

The Garden Lounge “Plant Based” menu has been creatively crafted from the highest quality products of the season, carefully selected and prepared with focus on using regionally

produced organics, healthy grains, natural probiotics and vibrant summer flavors.

A P P E T I Z E R

G R I L L E D A S P A R A G U S S A L A D

Cultured cashew cream, lemon jam, puffed wild rice, baby leaves198

F R A G R A N T M U S H R O O M C O N S O M M ÉLemon grass, turmeric, galangal, tomato wonton

188

M A I N

M A P L E & C U M I N G L A Z E D B A B Y C A R R O T SCaramelized celeriac cake, spicy charred bread and morita chili mole, almond milk

228

O R G A N I C Q U I N O A A N D O A T G A L E T T E

Curried coconut yogurt, shaved vegetables, crispy papadum, tomato chutney228

D E S S E R T

V A L R H O N A O R G A N I C C H O C O L A T E G A N A C H E C A K EBanana - cardamom ice cream

108

3-course menu at HK$398 for per person(Choice of Appetizer, Main course & Dessert)




S E T M A R K E T M E N U Available from 12 p.m. to 11 p.m.

A P P E T I Z E R S

T H E G A R D E N L O U N G E S A L A D Shaved organic vegetables, avocado, cherry tomato, baby herbs

white balsamic vinaigrette

T U N A N I C O I S ESeared Ahi tuna, tomatoes, French beans, potatoes, farm egg, lemon vinaigrette

(supplement 38HKD)

B U R R A T A C H E E S E Heirloom tomatoes, basil pesto with pomegranate vinaigrette

G R E E K S A L A D Kalamata olive, cucumber, cherry tomato, red onion, feta cheese, chardonnay vinaigrette

T H A I S T Y L E G R I L L E D W A G Y U B E E F S A L A D Shallots, cucumber, coriander, tomato, Thai chili-lime dressing

(supplement 38HKD)

H E I R L O O M B E E T R O O T S A L A DRoasted beetroot, smoked eggplant caviar, crisp Brussels sprouts

pistachio dukkha spice

S O U P

C R E A M L E S S T O M A T O S O U P Sourdough croutons, parmesan cheese

F R A G R A N T M U S H R O O M C O N S O M M ÉLemon grass, turmeric, galangal, tomato wonton

M A I N

G R I L L E D W A G Y U S T R I P S T E A K S A N D W I C HRed onion, baby spinach, mustard, rocket salad, tomato and ciabatta

(supplement 38HKD)

P A S T R A M I B E E F R U E B E N O N R U S T I C R Y ESauerkraut, shaved pastrami beef, aged Gruyère cheese

2-course menu at $268 per person (Appetizer/Soup & Main course)3-course menu at $368 per person ( Appetizer/Soup & Main course & Dessert)




S E T M A R K E T M E N U Available from 12 p.m. to 11 p.m.

S P I C Y S E A F O O D L I N G U I N EShrimp, sweet crab, New Zealand clams, chilli flakes and cherry tomato sauce

C O T T A G E P I EWagyu beef, whipped potato, green pea, carrot, 24-month parmesan cheese

A U S T R A L I A N L A M B C H O P SPommery mustard whipped potatoes, piquillo piperade, garlic wilted baby spinach

(supplement 50HKD)

W O N T O N N O O D L E S O U PYunnan ham, egg noodles, pork and shrimp dumplings with chilli sauce

S W E E T A N D S O U R P O R KBell pepper, pineapple and onion served with steamed rice

B R O W N B U T T E R R O A S T E D B L A C K C O DPorcini dust, butternut squash, hon shemiji mushrooms, kale

(supplement 68HKD)

I N D I A N B U T T E R C H I C K E NServed with crisp papadums, and choice of steamed basmati rice or warm paratha

D E S S E R T

S T R A W B E R R Y M I L L E - F E U I L L E

R E D B E R R I E S & D A R K C H O C O L A T E D O M E

J A P A N W H I T E P E A C H & V A N I L L A A L M O N D T A R T

R A S P B E R R Y & D A R K C H E R R Y P I S T A C H I O É C L A I R

M A N G O & P A S S I O N F R U I T V E R R I N E

C O F F E E T I R A M I S U

2-course menu at $268 per person (Appetizer/Soup & Main course)3-course menu at $368 per person ( Appetizer/Soup & Main course & Dessert)



A L L D AY D I N I N GAvailable from 12 p.m. to 11 p.m.

—

A P P E T I S E R S

B U R R A T A C H E E S E

Heirloom tomatoes, basil pesto with pomegranate vinaigrette

188

H O U S E C U R E D S A L M O N G R A V L A X

Citrus and dill cured, caper berries, pickled shallot, grilled rye bread

188

S O U P

C R E A M Y L O B S T E R B I S Q U E

Cognac and thyme

188

C R E A M L E S S T O M A T O S O U P

Sourdough croutons, parmesan cheese

138

S O U P O F T H E D A Y

128




—

S A L A D S

T H E G A R D E N L O U N G E S A L A D Shaved organic vegetables, avocado, cherry tomato, baby herbs

white balsamic vinaigrette168

C L A S S I C C A E S A R S A L A DFried capers, baby gem lettuce, Tuscan white anchovies

smoked bacon, parmesan rusks198

With choice of Grilled Chicken Breast, Smoked Scottish Salmon or Prawns(supplement 80HKD)

T H A I S T Y L E G R I L L E D W A G Y U B E E F S A L A D Shallots, cucumber, coriander, tomato, Thai chili-lime dressing

218

T U N A N I C O I S ESeared Ahi tuna, tomatoes, French beans, potatoes, farm egg

lemon vinaigrette228

H E I R L O O M B E E T R O O T S A L A DRoasted beetroot, smoked eggplant caviar, crisp Brussels sprouts

pistachio dukkha spice 168

G R E E K S A L A D Kalamata olive, cucumber, cherry tomato, red onion, feta cheese,

chardonnay vinaigrette188

M A R Y L A N D C R A B C A K E

Jumbo lump crab onion, sriracha mayonnaise, petite green salad

198




—

S A N D W I C H E S & B U R G E R

P O R T O B E L L O M U S H R O O M P A N I N I

Creamy truffled kale, grilled onion, comté cheese, served with truffle fries

180

T H E M U R R A Y C L U B

Organic Japanese chicken breast, applewood smoked bacon, farm egg

tomatoes and cheddar cheese

268

P A S T R A M I B E E F R U E B E N O N R U S T I C R Y E

Sauerkraut, shaved pastrami beef, aged Gruyère cheese

248

T H E M U R R A Y B U R G E R

US Black Angus beef, applewood smoked bacon, comté cheese, pickles

tomato chutney, confit shallots

288

G R I L L E D W A G Y U S T R I P S T E A K S A N D W I C H

Red onion, baby spinach, mustard, rocket salad, tomato and ciabatta

288




—

W E S T E R N FA V O U R I T E S

T H E M U R R A Y F I S H A N D C H I P S

Young Master Ale battered codfish, tartar sauce

288

U S B L A C K A N G U S P R I M E B E E F R I B E Y E

Mesclun salad, roasted potatoes and black pepper sauce

398

B R O W N B U T T E R R O A S T E D B L A C K C O D

Porcini dust, butternut squash, hon shemiji mushrooms, kale

308

G R I L L E D J A P A N E S E C H I C K E N B R E A S T

Green asparagus, mushroom rice, bonito flakes

260

A U S T R A L I A N L A M B C H O P S

Pommery mustard whipped potatoes, piquillo piperade, garlic wilted baby spinach

340

C O T T A G E P I E

Wagyu Beef, whipped potato, green pea, carrot, 24-month parmesan cheese

260

C A N A D I A N P O R K C H O P

Baby spinach, semi-dry tomato, black pepper sauce

278




—

W E S T E R N FA V O U R I T E S

S P A G H E T T I C A R B O N A R A

Organic egg, guanciale, pecorino romano and fresh black pepper

270

H A N D R O L L E D P E N N E P A S T A

Parmesan rusks, extra virgin olive oil

Choice of Bolognese or roasted tomato sauce

260

S P I C Y S E A F O O D L I N G U I N E

Shrimp, sweet crab, New Zealand clams, chilli flakes and cherry tomato sauce

370

B O S T O N L O B S T E R L I N G U I N E

Cherry tomato, Boston lobster, lobster cream

380

S P R I N G V E G E T A B L E Q U I C H E

Portabello mushroom, sauteed kale, semi-dried tomato, mesclun salad

220


A S I A N FA V O U R I T E S

N A S I G O R E N G T E R A S IIndonesian fried rice with seafood, grilled sate, peanut sauce,

shrimp chips and homemade pickles 258

S T I R - F R I E D B E E F W I T H R I C E N O O D L E SOnion, yellow chive and dark soy sauce

235

W O N T O N N O O D L E S O U PYunnan ham, egg noodles, pork and shrimp dumplings with chilli sauce

248

K A T S U D O NJapanese egg, all natural pork, Tamanishiki Rice

220

S W E E T A N D S O U R P O R KBell pepper, pineapple and onion served with steamed rice

230

Y E U N G C H O W F R I E D R I C EShrimps, barbecued pork, egg and spring onion

248

H A I N A N C H I C K E N R I C EPoached chicken, ginger flavoured rice and chicken broth

398

WOK-F R I E D K W A Y T E O WSeafood, barbecued pork, egg, peanuts, sambal paste

288

V E G E T A R I A N M U T T E R P A N E E RGreen peas and indian cheese, in a fragrant tomato curry

Served with crisp papadums, and choice of steamed basmati rice or warm paratha 235

with mango lassi add 68

I N D I A N B U T T E R C H I C K E NServed with crisp papadums, and choice of steamed basmati rice or warm paratha

278with mango lassi add 68






—

S I D E D I S H E S

M I X E D G R E E N S A L A D

B A K E D J A C K E T P O T A T O

F R E N C H F R I E S

B A B Y S P I N A C H W I T H G A R L I C

M I X E D V E G E T A B L E S , S T E A M E D O R SAUTÉED

M A S H E D P O T A T O

S T E A M E D J A S M I N R I C E

50

D E S S E R T S

S T R A W B E R R Y M I L L E - F E U I L L E

R E D B E R R I E S & D A R K C H O C O L A T E D O M E

J A P A N W H I T E P E A C H & V A N I L L A A L M O N D T A R T

R A S P B E R R Y & D A R K C H E R R Y P I S T A C H I O É C L A I R

M A N G O & P A S S I O N F R U I T V E R R I N E

C O F F E E T I R A M I S U

98

T E A M E N UAvailable from 2:30 pm to 6:30 pm

—

T H E M U R R A Y A F T E R N O O N T E A

“ H I D E A N D S E E K ” A F T E R N O O N T E A

K I D S A F T E R N O O N T E A

C R E A M T E A

Set against the majestic arches, the open-air Cotton Tree Terrace makes the perfect spot for some precious time with your pets.

Sample our Signature Afternoon Tea in the comfort of the al fresco terrace

surrounded by lush greenery, and treat your furry friend to a memorable day out.

T H E M U R R AY A F T E R N O O N T E A

We invite you to indulge in the time honoured tradition of

taking afternoon tea ritual within our iconic building.

Originally housing government offices,

The Murray was preserved as part of city’s Conserving Central initiative.

The tower block was transformed by world renowned design and architecture

studio, Foster + Partners into a luxury 336-room hotel.

Quintessential afternoon tea flavours receive a stylish makeover adopting shapes

from modernism in architecture that are distinctly The Murray.

Relish square scones mimicking the hotel’s iconic windows or round cocoa cookies

inspired by Bahk Seon Ghi’s aggregation, the monumental art-piece in charcoal by

the elevator lobby on the ground floor.

A collaboration with New York-based food stylist and tastemaker Mariana

Velasquez, this edible canvas is an exploration of the intersection between food,

fashion, art and architecture.

T H E M U R R AY A F T E R N O O N T E A Available from 2:30 pm to 6:30 pm

S A V O U R I E S

S M O K E D S A L M O N

Lemon, cranberry and butter

H A R D B O I L E D Q U A I L E G G Pumpernickel, mayonnaise and baby cress

J A P A N E S E C H I C K E N B R E A S TSourdough, horseradish, sour cream and red radish

C U C U M B E R S L I C EGreek yoghurt, dill and salmon roe

G R E E N A S P A R A G U S R O Y A L E Edible flower

S C O N E S & C O O K I E S

P L A I N A N D L E M O N - P O P P Y S E E D S C O N E SServed with artisan jam, clotted cream

S T R A W B E R R Y T O M A T O W I N D O W , O S M A N T H U S A L M O N D A R C H

C H O C O L A T E - C H A R C O A L S H O R T B R E A D R I N G

S W E E T S

M A N G O A N D P A S S I O N F R U I T V E R R I N E

G R E E N T E A O P E R A C A K E

P I S T A C H I O C A K E

S T R A W B E R R Y A N D M A N D A R I N T A R T

640 for two persons including I lly coffee or jing tea Add 148 for a glass of R De Ruinart Brut Champagne

Add 748 for a bottle of R De Ruinart Brut Champagne



“ H I D E A N D S E E K ”

A C O L L A B O R AT I O N W I T H M O U N TA I N YA M

Quintessential afternoon tea at Garden Lounge echoes the call of spring by

adopting the vivacity of “Hide and Seek”’ the latest collection by 112 mountainyam.

Inspired by Brand Director and Designer Mountain Yam’s travels to the African

continent, “Hide and Seek” blends bold primary palettes and grey hues of cityliving

in harmony.

A delectable array of sweet and savoury treats elegantly housed in Garden

Lounge’s signature gold-arched tea stand, the afternoon tea is a palatable epitome

of the designer label’s collection through adopting colours reminiscent of wild

animals as well as ingredients and flavours signature of the outback of Africa.

640 for two persons including I lly coffee or jing tea Add 148 for a glass of R De Ruinart Brut Champagne

Add 748 for a bottle of R De Ruinart Brut Champagne



“ H I D E A N D S E E K ” A C O L L A B O R AT I O N W I T H M O U N TA I N YA M

Available from 2:30 pm to 6:30 pm

S A V O U R I E S

C U R E D H A M A C H I T A R T I N E

Cucumber, mango and red pepper salsa

S H A V E D B E E F P A S T R A M I Gribiche sauce, aged gruyere, bibb lettuce on rye bread

C H I C K P E A Q U I C H ERoasted pepper, cumin and mint

S P I C E D F O I E G R A S T O R C H O N Grilled golden pineapple on “zebra” bread

S H R I M P E S C A B E C H E Harissa, orange, avocado on brioche

S C O N E S & C O O K I E S

P L A I N A N D C A R D A M O M A P R I C O T S C O N E SServed with artisan jam, clotted cream

O S M A N T H U S A L M O N D A R C H

C H O C O L A T E - C H A R C O A L S H O R T B R E A D R I N G

S W E E T S

N O R T H A F R I C A N “ C A A K I R I ” C O U S C O U S V E R R I N E , S A F F R O N A N D S P I C E S

6 8 % N Y A N G B O C H O C O L A T E C A K E W I T H E T H I O P I A N Y I R G A C H E F F E C O F F E E

C A P E T O W N M A L V A C A K E W I T H A P R I C O T J A M , S A L T E D P I S T A C H I O S

R O A S T E D B A N A N A L E O P A R D M A C A R O N , W I T H C A S H E W C R E A M

K I D S A F T E R N O O N T E A Available from 2:30 pm to 6:30 pm

S A V O U R I E S

H A M A N D C H E D D A R C H E E S E S A N D W I C H

N U T E L L A , P E A N U T B U T T E R A N D B A N A N A O N Z E B R A B R E A D

E G G S A L A D W I T H C E L E R Y , A N D P A P R I K A

P E T E R R A B B I T C A R R O T S A N D P R O B I O T I C Y O G U R T D I P

S W E E T S

K I D D I E S C O N E

T H E M U R R A Y C U P C A K E

H O M E B A K E D C O O K I E S

V E R Y C H O C O L A T E B R O W N I E

C O L O R F U L J E L L I E S

S E A S O N A L F R U I T S A L A D W I T H B E R R I E S

B E V E R A G E

V A N I L L A A N D O R E O M I L K S H A K EVanilla ice-cream, Oreo cookies, milk, cream

S E A S O N A L F R U I T J U I C EApple, mango, banana, fresh mint

S T R A W B E R R Y A N D B A N A N A S M O O T H I EStrawberry, banana, milk

128 for child (5 years to 12 years) including a choice of beverage





C R E A M T E A

S C O N E S , J A M , C L O T T E D C R E A M

P L A I N S C O N E

C A R D A M O M A N D A P R I C O T

L E M O N A N D P O P P Y S E E D

M A N G O A N D C O C O N U T S C O N E

Served with artisan jam, clotted cream

190 per person including I lly coffee or jing tea

Add 148 for a glass of House champagne

C O F F E E A N D T E A

N I C C O L O S I G N A T U R E S 75

Cold Brew ConcentrationYuan YangGolden Garden Iced Tea

I L L Y C O F F E E ( H O T O R C O L D ) 70

Espresso Americano Macchiato Cappuccino Latte Flat White Mocha P R A N A Y U M A Y U R V E D I C T E A ( H O T O R C O L D ) 75

“Bliss” Tulsi Breath “Love” Rose Beauty “Presence” Organic Green “Nirvana” Sencha Peach

J I N G T E A ( H O T O R C O L D ) 75

BLACK English Breakfast, Earl Grey, Darjeeling, Lychee Red

OOLONGYellow Gold, Traditional Iron Buddha

CHINESEJasmine Silver Needle, Dragon Well, 1900’s Royal Cooked Pu’er

HERBALLemongrass and Ginger, Chamomile, Lemon Verbena

FLOWEROsmanthus DECAFFEINATEDCeylon JAPANESEMatcha ICEDClassic iced tea



S P E C I A L I T Y C O F F E E A N D T E A

H O T C O F F E E 75

Earl Grey Latte Macchiato

Brown Sugar Ginger Latte

Lavender Latte Macchiato

I C E D C O F F E E

Niccolo Americano

Dirty Iced Mocha

Espresso Floral Tonic

Espresso Lemonade

H O T T E A

Masala Chai

Royal Milk Tea

Rose Chamomile Tea

I C E D T E A

Iced Strawberry Lychee Tea

Cold Brew Lemongrass Ginger Iced Green Tea

Cold Brew Grapefruit Earl Grey Tea


B E V E R A G E S

C A R B O N AT E S

Fever Tree 65

Indian tonic, elderflower tonic, Mediterranean tonic,

ginger beer, sicilian lemonade, soda

Coke, Diet Coke, Red Bull 65

N O N A L C O H O L I C B E E R

Peroni “Libera” (alcohol-free) 58

J U I C E S

Orange, apple, grapefruit, pineapple, cranberry, tomato, carrot 48

C O C O N U T W AT E R

CoAqua roasted coconut water 65

A N T I P O D E S M I N E R A L W AT E R

Still or Sparkling 500ml 60

Still or Sparkling 1000ml 95


B E V E R A G E S

B E E R S 70

Y O U N G M A S T E R S O . V . T . P I L S N E R

Hong Kong 4.9% 330ml

Y O U N G M A S T E R S C L A S S I C PA L E A L E

Hong Kong 5.0% 330ml

P E R O N I L A G E R

Italy 5.1% 330ml

H I TA C H I N O N E S T, C O M M E M O R AT I V E A L E

Japan 8% 330ml

B Y T H E P I N T 88

D R A G O N ’ S B A C K PA L E A L E

Hong Kong 5.3%

B I G W A V E B AY - I PA

Hong Kong 7.0%


B E V E R A G E S

D I G E S T I F SCurated Spirits 45ml

R O N Z A C A PA 2 3 Y R S 180

Solera rum, guatemala

A P P L E T O N E S TAT E 2 1 Y R S 300

Rum, jamaica

H I B I K I 1 7 Y R S 1000

Blended whisky, Japan

M I C H T E R ’ S C A S K S T R E N G T H R Y E 200

Whiskey, USA

M A C A L L A N 1 8 Y R S S H E R R Y C A S K 390

Single malt, Scotland

T H E M U R R AY T U L L I B A R D I N E 1 2 Y R S 150

Single malt, Scotland

H I N E C I G A R R E S E R V E X O 350

Cognac, France

M A R T E L L C O R D O N B L E U 400

Cognac, France

M A R T E L L C O H I B A 1400

France

Documents

ELEVATE YOUR GOURMET EXPERIENCE AT HOME FOODPANDA …€¦ · BOSTON LOBSTER LINGUINE Cherry tomato, Boston lobster, lobster cream 380 SPRING VEGETABLE QUICHE Portabello mushroom,