Chef's Profile
Sebastian Comerso was born in Argentina. After graduating from university he began his culinary training in Spain at Mugaritz and El Celler de Can Roca, which have both featured in the World’s 50 Best Restaurants. He later moved to New Zealand to expand his cooking techniques before arriving in Hong Kong four years ago, having amassed a truly global range of culinary experience.
To Comerso, patience is a key quality of a good chef, as it takes time to acquire the knowledge and master the skills. Chefs also need to be able to work as part of a team in a high-pressured and hot environment. “Be patient and make yourself a good team player,” he said.

Smoking Pineapple
This mouthwatering dessert is described by Chef Comerso as Blue’s take on the classic pina colada. This version features pineapple, cocoa rum and caramel, and is topped with house-made ice-cream. The contrasting layers of ingredients make it a refreshing finale for the feast.

Deep Fried Foie Gras
This goose liver is deep fried to create a beautiful golden brown coating while the inside remains soft and juicy. It is served with a piece of waffle and Rubicon cherries to counter any oiliness and a reduction made of Jack Daniels and caramel.

Pan Seared Ora King Salmon
This salmon from New Zealand is renowned for its less fatty texture and rich flavor, and comes in a generous portion. Perfectly seared, the fish is juicy and tender with a deliciously crispy skin. It is topped with diced olives and chili, which highlights the freshness of the salmon.

Australian, Pasture Raised, ‘Harvey Beef’ Boneless Rib Eye 14oz with Pacific Lobster Tail
This signature surf-and-turf dish features juicy rib eye and fresh blue lobster tail. Rib eye is one of the most tender cuts with a great balance of meat and fat, and the steak is lightly seasoned and grilled to preserve its authentic flavour. The blue lobster, fresh from the sea, delivers ultimate freshness and sweetness.

Roasted Herb Crusted Lamb Rack
The lamb rack from New Zealand is carefully chosen for its mild flavor. The meat is roasted with a mixed herb crust and served with carrot puree and a jus made from lamb bones. Diners can also add some house-made mint sauce for a refreshing taste.

Forever Young and Fryeday I’m In Love
Vodka, cranberry juice, soda and citric acid combine to make the fruity pink cocktail Forever Young. If you prefer a stronger taste, Fryeday I’m In Love is the one for you. It delivers a combination of bitter and sweet flavours using gin, chocolate liquor and a topping of shredded white chocolate.