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"The Top 20 Restaurants" and "The Best Cocktails"

HONG KONG TATLER BEST RESTAURANT GUIDE AWARDS 2016

The Concept

The Continental is an elegant restaurant inspired by the sophisticated charm of Europe's grand cafés. With the contemporary design by David Collins Studio, the restaurant is spacious yet intimate.

Menus

The Continental presents a menu of lovingly refined dishes. Each dish is created in response to pure ingredients presented beautifully. Service is from lunch, afternoon tea and dinner, to late night drinks and snacks. The perfect space to unwind in the city.

Joey Sergentakis, Executive Chef

Joey Sergentakis, Executive Chef

Born in Brooklyn, New York, Joey grew up in an Italian/Greek family heavily involved in the food industry. With his grandparents operating a Greek restaurant and his father managing a food distribution company, Joey’s career was determined from an early age.


Joey’s inspiration for the menu at The Continental is derived from his past experiences and influences working with iconic chefs such as Daniel Boulud, Phillipe Rochat and Gray Kunz. 


Having previously worked at Café Gray Deluxe as the Chef de Cuisine, Joey is currently the Executive Chef at both Mr & Mrs Fox and The Continental.


Vikash Vaswani, Restaurant Manager

Vikash Vaswani, Restaurant Manager

With five years’ of experience in the hospitality field, Vikash joined Swire Restaurants to open the award-winning restaurant, Mr & Mrs Fox in Quarry Bay, before taking up the role of Restaurant Manager at The Continental. 


Multi-lingual, ambitious, slightly unhinged, and a graduate of Les Roches University of Hotel Management, Vikash applied his skills first in the opening of Laris and The Bellbrook in Hong Kong in 2012, followed by Bread Street Kitchen & Bar by Gordon Ramsay in 2014.  


Vikash is passionate about hospitality and he aims to make your restaurant experience one to remember. 


Timothee Becqueriaux, Operations Manager

Timothee Becqueriaux, Operations Manager

Timothee’s journey in restaurants and bars began after he graduated high school.  Beginning as a food runner and bar-back at a café in Paris throughout university, and eventually working in the bar, it was here that his career aspirations shifted.

 

Born in France, Timothee has spent most of his life in Asia, specifically in Hong Kong and Singapore. His passion for the Asian culture brought him back to his childhood home where he has spent the last 4 years honing his skills behind the bar. Having worked in some of the city’s most popular bars, Le Boudoir and Bibo, Timothee was named one of Hong Kong’s top 25 bartenders in 2014.

Eric Chan, Sommelier

Eric Chan, Sommelier

Having joined Swire Hotels at The Upper House in 2010, Eric is now in charge of all things vinous at The Continental. Prior to joining Swire Hotels, Eric was the Head Sommelier at Domani, where he managed the wine programme and helped grow the restaurant’s list to over 400 bottles, with a focus on Italian grapes. Eric’s journey in wine began after returning to Hong Kong from Canada and sitting the WSET exams for Certified Wine Specialists. He is currently training to be certified by the Court of Master Sommeliers.

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RESERVATIONS

  • +852 2704 5211
  • dine@thecontinentalhongkong.com
  • Lunch 12 noon - 2:30pm, Mon – Fri
    Afternoon Tea 2:30pm - 5:00pm, Sat & Sun
    Dinner 6:00pm - 10:30pm Mon – Sun
    Brunch 11:00am - 2:30pm, Sat & Sun
  • Unit 406, L4 Pacific Place
    88 Queensway, Hong Kong

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