From The Sea Into The Fire Seafood Extravaganza Buffet dinner @ Hardwicke House

Hardwicke House, the vintage design restaurant nested beside VOUK Hotel has launched a brand new buffet themed "From the Sea into the Fire". As the name suggests, the buffet primarily revolves around a range of seafood for grilling at the live cooking stall, on top of the regulars such as Seafood on Ice, Satay corner and etc. The buffet currently runs on every Friday of January 2018 with RM 150 nett for adult.

Thanks to VOUK Hotel for extending the invitation

"From The Sea Into The Fire" buffet scale is extended beyond its conventional settings. Tables and display are setup at the exterior part of Hardwicke House, featuring a range of savoury treats such as white cuttlefish, slipper lobsters, king prawn, green mussel, oysters, flower crabs, Seabass fish steak, butter fish and Salmon steak. Pick the treats you like, and let the chef grill a plate of iodine rich diet with a selection of sauces for your dinner.

For those who prefer to enjoy the seafood at its original state, hop over to the Seafood on Ice counter instead. Mussel, scallop and prawns are served on the boat mimic to give an impression it is an dining on the sea.

From the wok live cooking corner

Hardwicke House made an exceptional move to introduce a more healthy diet concept by putting up a wok live cooking corner. Grab some green leaves of your preference and get the chef on duty to prepare a plate of "zap chai" aka mixed vegetables for your enjoyment.

Chicken & Lamb Satay

Although it is a seafood themed buffet, remember not to miss out their chicken and lamb satay. It is one of the treat that we enjoyed during the night.

Salmon and tuna Sashimi cutting

It is easily to miss out the freshly cut salmon and tuna inside the restaurant as the counter is not obvious. The fresh salmon and tuna are definitely tip top of the night, especially eat along with the wasabi.

Butcher meat platter

Baby Octopus

Seafood and green salad, Tuna and French bean in olive oil

Inside the Hardwicke restaurant houses the a selection of seafood appetizers such as Smoked Salmon, Butchery Meat Platter, seafood and green salad, tune and French bean in olive oil.

Baked snapper in foil

Chili clam in egg sauce, crispy calamari in sweet chili dip

The hot main dishes are not vast but should be enough to satiate your diet for the night, which included Seafood Au Gratin, Braised Sea Asparagus with Shitake Mushroom, Broccoli and Snow Pea, Crispy Calamari in Sweet Chili Dip, Chili Crab in Egg Sauce, Wok Fried King Pranws in Chili and Garlic Flakes, Seafood Paella and Baked Snapper in foil.

For us, we enjoyed the Seafood Curry Soup with dried beancurd. It allows us to recall the savoury and sweet soup sold in the conventional curry noodles hawker stall. If there were noodles and vermicelli available on the buffet, we would definitely make a bowl of curry noodle soup.

Chocolate moist cake

Of course, there are a range of dessert to give you a sweet end. Conventional choices such as mini pastries, local cakes, chocolate moist cakes, lemon cheese cakes and puddings are served, but there is rare dessert sighting here - Creme Brule.