For a decent sampling of the fresh seafood on offer, order the seafood platter (HK$788, serves two). While the Sicilian red prawns in this selection are a stunningly bright red color with delicious, slightly salty sweet meat, the creamy rich roe in the prawns is the star of this dish. The platter also contained oysters, scallops, yellowtail sashimi, sea whelks and clams, but it varies depending on what is in season. The platter comes with a selection of sauces, and the must-try is the Thai-inspired sauce made with lemongrass and lime.

The hawthorn puree served with the French quail with Japanese plum wine (HK$180) entree has been revised and reworked about two dozen times to attain just the right level of sourness, according to the restaurant's product development manager, Angelo Cheung. The acidity of the sauce helps to balance the rich fattiness of the quail.

Atlantis Blue serves a foie-gras dish that is deep-fried rather than pan-fried. The melt-in-your-mouth foie gras is encased in a crunchy polenta crust and served with sweet fresh figs and a balsamic vinegar reduction. The dish is well-presented and the figs were delicious. For those who prefer to eat lighter fare, this dish is not for you.

If there were a cutest dish award it would definitely go to the beef tartare served here. The chef serves the US beef mince decorated with two homemade crispy bread "cows" and some arugula "grass". Two thumbs up for the presentation. The taste and texture were also good and I would order this dish again.

If you love raw oysters, check out the raw bar here, where you can enjoy fresh shucked oysters at your leisure.