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Prestigious caviar and smoked salmon specialist Caviar House & Prunier
has opened its first Seafood Bar in Asia at Hong Kong International Airport in partnership with leading, established food and beverage operator SSP Hong Kong Ltd.
This
partnership combines SSP’s operational experience and knowledge of working in over 125 airports around the world with
Caviar House & Prunier’s significant airport experience and unique concept, products, service and environment.
Pioneering fine gastronomy in airports, Caviar House & Prunier combines a unique, contemporary dining style with an exquisitely indulgent
menu including fresh Prunier caviar and smoked Balik salmon.
At
Hong Kong International Airport, signature dishes range from the ‘Tsarina’ - caviar served with smoked salmon and toasted blinis – to classic Balik smoked
salmon, seafood platters and salads, prawn cocktails, lobster, local sushi and sashimi specialties, and caviar ‘shots’ with vodka or
champagne. Complementing the menu is duck foie gras and traditional Spanish ham.
“We’re very excited to be able to offer this luxury brand in Hong Kong,”
said Daren Lau, Managing Director of SSP Asia Pacific. “From our extensive experience of operating at HKIA we’re certain this luxury caviar and seafood bar concept is ideally suited to passengers passing
through this major international travel hub. The dining experience evokes a real sense of occasion for all customer groups,
appealing to everyone from regular business flyers to leisure travelers who want to start their holiday in style.”
Caviar House & Prunier Seafood Bar is located airside in the Departures area of Hong Kong International Airport Terminal 1.
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