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Only 4 selected Sundays

~>  Once Every Quarter

Just try not to include unlimited French farmed sturgeon caviar and bubbly on your weekend goals in 2018 as WHISK stages a luxuriant version of its popular Seafood & Oyster Champagne Brunch on 4 selected Sundays

Fans of fresh seafood and WHISK’s signature meats may expect a gourmet spread complete with freshly shucked oysters, BBQ Boston lobsters, roasted suckling pig with garlic gravy, blow-torched Japanese Wagyu beef with homemade teriyaki sauce, succulent roasted honey and lavender duck, and in-house dry-aged Tomahawk beef served at The Mira’s ingredient-driven Western restaurant.

A definition of a decadent Sunday brunch, the nutty and creamy sturgeon caviar is served with delicate mini blinis, sour cream, finely chopped eggs and chives to toast to the weekend with a bottomless glass of Moet & Chandon Brut NV Champagne within stylish interiors by Miami-based designer Charles Allem.

Featuring all-time pleasers such as snow crab legs on ice, cured salmon in three ways, a selection of sashimi with sweet Hokkaido scallops and sushi rice with condiments for the fans of Japanese fare, the semi-buffet brunch also offers unlimited plated gourmet creations including Abalone with Dungeness Crab, Konasu Eggplant, Dashi Jelly – Chef Oliver Li’s respectful nod towards premium ingredients from the land of the rising sun.
Meanwhile, at the BBQ station, surf and turf lovers may help themselves to unlimited servings of chargrilled Australian Wagyu beef, St. Jacques in shell, baked mussels with garlic butter, and assorted grilled vegetables. Fish aficionados will be pleased to find delicate Italian-style baked whole sea bass with herbs and lemon in salt crust.
A reason on its own to pay a visit to WHISK on every Sunday are the lovingly home-baked breads coming from the hotel’s Pastry Kitchen. From bamboo Charcoal and Sun-dried Tomato Ciabatta, to aromatic Red Wine Cocoa Nib Bread, Matcha Milk Bread, and authentic Baguette a L’Ancienne, any carb lover will be in seventh heaven.
Hidden in the secret room with controlled temperature is a medley of over a dozen of creative desserts and a gourmet choice of European cheese with condiments. Rotating with seasons the sweet spread may include anything from Fizzy Éclair Chocolate & Tonka Bean to Yuzu Sake Tart, Rich Hazelnut Valrhona Chocolate Brownie, Coffee & Baileys Cupcake, Gelato Corner and even a rich Uji Matcha Chocolate Fountain with Seasonal Strawberry.

Caviar & Champagne Brunch at WHISK is available on Sunday December 23, from 12pm till 3pm.

HK$788 Adult / HK$398 Child (3 – 11 years) with free-flowing juice and soft drinks
Add HK$250 for free-flowing champagne, wine & cocktails

The Mira Hotel



Blow-torched Dry-aged Irish Beef

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