Tucked in a corner of the recently reopened Hong Kong Museum of Art in Tsim Sha Tsui, modern Australian restaurant Hue has already wowed discerning diners with its enticing mix of refined culinary dishes and jaw-dropping views across Victoria Harbour. Now, though, it looks to raise the bar even further with the introduction of an all-new Sunday Brunch.

Emphasising freshness and seasonality of ingredients above all else, the new weekend brunch at Hue is unlike most you’d find dotted across the city. Indeed, rather than rely on the typical buffet-style experience, where everything laid out for the diner to choose from inevitably turns stale, the focus here is to prepare dishes on the go, ensuring optimal freshness and taste.

“Real food is not served on a buffet,” explains Chris Woodyard , owner of Hue and an acclaimed Australian ‘one-hat’ chef. “Our brunch menu is about innovative cuisine that uses the freshest ingredients and is cooked when you order it, not in advance.”

The HK$380-per-person brunch menu starts with a whole host of sharing platters to get the mood going, ranging from buffalo milk burrata and charred broccolini to potato croquettes and house-smoked Wagyu pastrami. For the mains, diners can opt for one of several mains, including crispy pork belly, pan-seared market fish or – for vegetarians – ricotta and yam dumplings with shiitake ginger broth.

Rounding out the meal is an array of taste bud-tempting desserts like lemon tart, frangipani and fig cake and even a Basque-style cheesecake served with rhubarb and raspberry. If that weren’t enough, there’s even an add-on free-flow option at HK$250 per person for unlimited Taittinger Brut Reserve champagne, Bloody Mary and a selection of 10 white and red wines to give your meal a little extra oomph.