Bar review: The Continental
If you happen to finish work early and have time to kill before dinner, a bar is often a good place to go. For a long time, that meant a drink and a bowl of peanuts or a packet of crisps. But that is changing, with some venues offering restaurant-quality snacks.
The Continental, which opened at the start of the year, is a spacious fine-dining establishment serving a classic European menu designed by renowned British chef Rowley Leigh. Set on the podium of Pacific Place, in skyscraper-filled Admiralty, the main restaurant isn't the only part Leigh wants people to experience.
"We want people to come to The Continental for lots of reasons and not to see it as a fine-dining establishment. We love it when people drop in for a quick snack just as muchas if they come for a four-course banquet," he says. "Thursday and Friday evenings are the winner for post-work drinks. But we like to think of our fantastic terrace as an extension of that space, and with spring approaching we're looking forward to it being packed every night."
To pair with the extensive beverage offerings, which include creative cocktails as well as spirits and wines by the glass, there are a number of equally sophisticated dishes on the bar menu.
Leigh says the parmesan custard with anchovy toast is the most popular. "It is a wibbly-wobbly custard cooked at very low temperature. And it is the combination of two intense, savoury flavours that make it special."
He also recommends the oyster po'boys, paired with a glass of Domaine de la Noe Muscadet, and a glass of champagne with the smoked salmon and horseradish sandwich.
