The Mistral at InterContinental Grand Stanford Hong Kong brings the flavours of Italy to the table throughout the week, with Victoria Harbour as the backdrop. From Monday to…
The Mistral at InterContinental Grand Stanford Hong Kong brings the flavours of Italy to the table throughout the week, with Victoria Harbour as the backdrop. From Monday to Friday, each day has its own highlight. Monday offers unlimited fresh coastal mussels. Tuesday features an Australian Angus T-bone that combines the tenderness of tenderloin with the richness of striploin. Wednesday brings the signature Giant Veal Milanese, carved tableside, golden and crisp. Thursday presents a richly marbled Australian Angus tomahawk.
Friday closes the week with unlimited pours of the classic Negroni. On Sundays, the harbour-view brunch raises a glass with bottomless Slovenian sparkling wine Movia Puro, opened in a ceremonial underwater ritual. A complimentary Kids Pizza Academy adds weekend fun for young guests. The Mistral Weekday Specials Each weekday at The Mistral has its own highlight, from fresh seafood to signature cuts, and a Negroni to kick start the weekend.
Highlights include: Coastal Mussels Monday Unlimited fresh coastal mussels are served in classic white wine or Arrabbiata sauce. T-bone Tuesday A 1kg Australian Angus Pure T-bone is grilled to bring together the tenderness of tenderloin and the rich flavour of striploin. Golden Milanese Wednesday The signature Giant Veal Milanese arrives with a golden, crisp coating and tender veal within, carved tableside for sharing. Tomahawk Thursday A richly marbled 1.5kg Australian Angus Pure Tomahawk is expertly grilled.
Negroni Friday Club The week closes with unlimited pours of the iconic Negroni. La Vista Sunday Brunch with Unlimited Movia Puro This harbour view Sunday Brunch presents a spread of Italian gourmet, now paired with unlimited Movia Puro, an exceptional non-dosed sparkling wine from Slovenia. Movia Puro is known for its finesse and lively character. It is opened with a ceremony: the bottle is turned upside down in water, where gentle counterpressure releases the yeast sediment with minimal loss of carbonation.
This exclusive disgorgement ritual, rarely seen in Hong Kong, brings a sense of theatre to the table. Its vibrant fruit, crisp profile and natural purity pair beautifully with seafood, antipasti and handmade pasta. The brunch features chilled seafood such as snow crab legs and Boston lobster, antipasti including Parma ham and artisan cheeses, freshly handmade pasta and risotto, luxury mains and decadent desserts. It is served every Sunday until 29 November 2026.
This is a source-linked briefing. Read the original report from Asian Itinerary .