Monday | ||
A different buffet selection from the chef each week | ||
June 5 | Vegetarian Buffet | |
Appetizers & Soup: | ||
![]() | Heart of Palm & Artichoke Salad in Vinaigrette Dressing | |
![]() | Salad Greens with Three Dressings | |
![]() | Charred Mediterranean Vegetables with Pesto | |
![]() | Apple & Celery Root Salad with Almond Brittle | |
![]() | Cucumber with Dilled Yoghurt Dressing | |
![]() | Mozzarella Cheese and Ripened Tomatoes with Basil Vinaigrette | |
![]() | Chilled Carrot & Tomato Soup | |
Main Dishes: | ||
![]() | Mini Vegetable Cutlets with Spicy Tomato Salsa | |
![]() | Dal Amritsari | |
![]() | Steamed Aubergines with Pickled Vegetables | |
![]() | Gratinated Vegetables with Mozzarella | |
![]() | Wok-fried Asian Vegetables with Fungus in Soya Sauce | |
![]() | Crispy Vegetable Spring Rolls | |
![]() | Penne with Tomato, Basil and Olive Oil | |
![]() | Plain Naan and Garlic Naan | |
![]() | Vegetable Fried Rice | |
Desserts: | ||
![]() | Mini Mixed Berry Trifle | |
![]() | Mini Banana & Apple Pancakes | |
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Tuesday, June 6 | ||
The day’s special from the Carving Board, with Soup of the Day & Dessert | ||
Wednesday, June 7 | ||
International Spicy Feast Buffet Lunch | ||
Thursday, June 8 | ||
Roast Striploin of Beef with Soup of the Day & Dessert | ||
Friday, June 9 | ||
The FCC’s famous Lamb Schwarma, carved at the counter & served with Greek salad and Pita Bread, Soup of the Day & Dessert | ||
Chinese menu available upon request 如有需要,請向侍應索取中菜餐牌 |
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