Mercedes Me Champagne Brunch Hong Kong

This past May (2018) the Mercedes Me Store moved to new more spacious location right in the heart of Central. This expanded location, designed to evoke the sense of being inside a haus (house), has two floors, including a flexible event space that can be used for various types of activities and events.

Wait, isn’t this a food blog? Why are we discussing cars and houses?

Guess what? The Mercedes Me Store also houses a “cafe” that offers food all day, from breakfast through late night dinner and drinks.The food derives inspiration from both European and Asian cuisine using open fire cooking techniques. Plates are designed for sharing, and the ambiance is relaxed yet casual. Drinks from the bar on the second floor take a similar approach, basing recipes on classic Western drinks but with an added Asian “Hong Kong” flare.

Maximal Concepts (the folks behind Mott32, Blue Butcher & Meat Specialists, and Limewood, just to name a few) runs the entire food and beverage program. Executive Chef Russell Doctrove and Head Chef Joaquin Elizondo oversee the culinary team.

We were invited to try the Mercedes Me champagne brunch. The champagne brunch is decidedly much more European than Asian, but it was still executed very, very well. It brought back memories of excellent brunches I’ve had in the U.S. (and in Hong Kong for that matter). 
The multi-course brunch is HKD 395 per person. You can add free flowing champagne and wine (2 hours) for an additional cost. There’s the C-Class Free Flow Package (185 HKD) which includes Prosecco Nino Franco Primo Brut NV, Lapostolle Sauvignon Blanc 2017, and Lapostolle Merlot 2017. There’s also the S-Class Free Flow Package (295 HKD), which includes Champagne Perrier Jouët Grand Brut NV, Karl May Grauburgunder 2017, and Karl May Pinot Noir 2017.

For starters, they brought over a selection of small plates for everyone at the table to share.

The fruits in the Seasonal Tropical Fruit Bowl were excellent. The mango was particularly good. I was tickled that they even included a cape gooseberry, which I haven’t seen since my days in Boston.

We were quite impressed with the quality of the Selection of House Made Pastries. In general I love how nothing is too sweet here in Asia. The pastries were pretty classic French (carrot scone, almond croissant, and pain au chocolat) and were excellent.

Cured Beef Carpaccio was delicious, and came with pickled mushroom, truffle crème fraiche, and rosemary ponzu.

The Baby Gem Leaves was healthy and refreshing, with pickle relish, fresh dill, herb oil, and fried shallots on top.

Each diner than gets to choose a main course. I chose the Soft Free Range Scrambled Eggs which came with charred smoked salmon, a soft herb and seed salad, slow roasted tomatoes, and crème fraiche.

The Grilled Australian Hanger Steak, which came served with a sunny side egg, braised scallions, grilled avocado, and tomatillo salsa, blew us away. The steak itself was fantastic. It was perfectly cooked, very well seasoned, and super tender. Frankly, we were quite surprised to find such good steak at a brunch.

For dessert, Strawberry Ice-Cream Bar with pistachio and a gold leaf was light and enjoyable.

A Cappuccino was a perfect way to end the meal.

We had a lovely time enjoying our multi-course brunch while enjoying free-flowing champagne. I was only able to finish one glass, but Bryan was able to try all three different types of wines within the 2 hours (plenty of time!). As for our impressions, we were the most impressed by the steak (surprise!) and we also enjoyed the pastries a lot. Everything is quite good, so you can’t go wrong.

The portion sizes are pretty manageable (they sized down the portion size after noticing most people couldn’t finish their meals), and we were mostly able to finish everything!

Disclaimer: I was invited to try the Mercedes Me champagne brunch and did not pay for the meal. I was not paid to write this blog post. All opinions are my own.

This is the third post in the updated #50Postsin50Days – Take 2 Challenge. Other posts in this series will be added to the bottom of the original post.

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