Located on the 78th floor of Greenland Hotel, Greenland InterContinental Cloud Restaurant is currently one of the highest restaurants in Nanjing, with a solid and rich lineup of top-notch steak, seafood and other Western delicacies. Combined with its elegant ambience and expansive views, it provides diners with a superior dining experience.
In the steak category, the restaurant is imported from the Australian Gold Medal Ranch Stockyard, and the signature is based on Kewami KIWAMI Wagyu beef, subdivided into two types of beef tenderloin (Tenderloin) and Sirloin (Sirloin), with a meat quality grade of M9 and above, evenly marbling (fat) on the cut surface, and a bloodline purity of more than 90%. It is produced with obvious roast marks, seasoned with only black pepper and salt, and has a rich juice and meat, charred and tender, and relatively small fluctuations in doneness. For multi-person dining, we recommend Australian Wagyu Tomahawk, which is thickly cut from high-quality beef ribs, with a serving size of 1.5kg, which can be enjoyed by 3-5 people.
The seafood sector should not be overlooked, and the selected imported seafood tower is the most convenient choice. The menu includes Argentinian red shrimp, Australian lobster, salmon, arctic shellfish and other selected ingredients, and the meat is fresh and sweet, and the taste is excellent. The oyster ice tray contains 3 oysters from Australia, 3 from New Zealand and 3 from France. Appetizers and salads are stable, while classic dishes such as pan-seared foie gras, Spanish ham and Caesar salad are all available, laying a solid foundation for the following meals. Desserts include tiramisu, macarons and fruit tarts, which are made with stable ingredients and moderate sweetness, so as not to burden the taste at the end of the meal.
In addition to the common hotel restaurant elements such as wrought iron, marble and European handicrafts, there are also huge wooden partitions and glass wine cellar decorations, with extremely high ceilings and wide views, the appearance is elegant and magnificent, but due to the long time it has been open, the sense of age is inevitable. The performance of service and hardware is relatively backward, and there is occasionally insufficient air conditioning and cooling in summer, and there is a slight shortage of manpower during the peak dining period, so there is more room for improvement.
At present, the attendance rate of the restaurant on weekdays is not high, but the seats along the window are more popular, so it is recommended to book 1-2 days in advance. Meals are subject to 15% service charge.
