Enjoy the largest selection of wine while you dine at Hue Dining

Hue Dining elevates its brunch experience by presenting an all-new weekend brunch menu featuring one of the most extensive and largest wine selection free-flow packages in Hong Kong, making it the ideal venue for a fun and hassle-free weekend. There is also a live jazz duo performance available every Sunday as well.

Fresh Ingredients

Handcrafted with seasonal ingredients, this vibrant Modern Australian free-flow brunch is available every Saturday and Sunday from 11 am to 3 pm. The brunch menu is priced at HK$550 (about RM337) per person and includes a selection of sharing starters, one main course, and one dessert.

Moreover, Champagne lovers will enjoy the Gosset Cuvée Extra Brut free-flow package for HK$480 (around RM294) per person, or opt for the prosecco and sparkling rose free-flow package for HK$380 (roughly RM233) per person.

Free Flow Fun

Both packages also come with a selection of 15 premium red, white and dessert wine choices, quickly becoming one of Hong Kong’s most extensive wine selections for free-flow packages and with many boutique and hard-to-source wines.

This sumptuous brunch offering commences with an assortment of house-made sharing dishes, ranging from Crab Cake Benedict made with K’gari Fraser Island crab meat and topped with poached Japanese egg and fermented Hollandaise sauce, to Organic Pea Croquettes dressed with cucumber mint salsa and ricotta, and more.

The Main Attraction

As far as mains go, one of the tempting choices is the Iberico Pork Collar served with Madeira wine sauce and with sides of pink lady apple, red pepper chutney, burnt shallot and smoked belly crumble. You can also opt for the pan-seared Aged Hamachi served with poached black mussels, grilled leek and fennel, garnished with a saffron and mussel velouté.

Finish this exquisite brunch with a stunning dessert, with the choice of Hue Pavlova topped with red currants, tarragon, white chocolate and white pepper sorbet on the side, Pistachio Tiramisu with Kahlua coffee sponge, mascarpone and pistachio Dukkah, or Éclair topped with Mojito jam, green apple gel, vanilla cream and toasted meringue.