Opened in late 2015, Mercedes Me, the lifestyle hub between Maximal Concepts and Mercedes-Benz, is launching a weekend brunch starting on February 21st. Edgar Sanuy, executive chef of the establishment, will create a fine selection of brunch dishes designed to impress.

The brunch set-up begins with a complimentary oyster for each guest, who can move to three stations servicing buffet-style composed salads, breads, charcuterie and vegetables. Three interactive stations featuring live cooking will present sustainable raw seafood; eggs cooked a la minute, as well as farm cheese selections.

Guests are encouraged to enjoy their tasting-portioned main courses brought to the table, with notable varieties including:

- Organic smoked salmon bikini with garlic and cream cheese
- Baked angel hair pasta with seaweed, roasted garlic aioli in prawn jus
- Grilled tiger prawns with miso butter
- Australian aged wagyu skirt steak with shiso-churri
- Padron peppers with sea salt, organic Arbequina extra virgin olive oil

Also served in tasting portions are desserts, as signature Catalan cream foam, coffee sponge, and chocolate and hazelnut delice are also served at the table. Guests can enjoy two free-flow package options at the Mercedes me brunch. For an additional HK$320 guests can enjoy unlimited Ruinart Champagne, red and white wines, while an additional HK$280 for unlimited Bloody Mary and beers.

The Mercedes me Champagne brunch is available every Sunday from 11:30am to 2:30pm. It is priced at HK$580 per person.

Mercedes Me, Shop C and D, Entertainment Building, 30 Queen’s Road Central, Central; +852 2895-7398