The presentation of the beef tartare deserves thumbs up. [Photo provided to China Daily]

Select ingredients and smart presentation make m eals at Atlantis Blue shine, Donna Mah discovers in Hong Kong.

Located on the seventh floor of a commercial building in Central that is filled with restaurants and bars, Atlantis Blue is a pleasant surprise. The space the restaurant occupies uses mirrors cleverly providing diners with a dining area that feels comfortable and spacious.

The name hints that this restaurant specializes in seafood - and that is the main selling point - but the restaurant actually serves more than just delicacies from the sea. Atlantis Blue prides itself on providing an "urban dining" experience that is casual and relaxed with a high-quality level food at reasonable prices.

We managed to try a number of the signature dishes, starting with the oyster shooters. There were two flavors on offer - Virgin Mary and volcano dashi with bird's-eye chili. The creamy fresh oyster with the saltiness of the sea water blends well with the juicy blend of tomato and celery in the Virgin Mary. The more delicate volcano shooter, my personal preference, allows for more of the fresh oyster flavor to shine through. Both shooters are available at market price.

The yellowtail (hamachi) ceviche with soy chili yuzu kushyu sauce (HK$140) is a light and delicate dish that uses Japanese ingredients including yuzu-pepper, mirin, sake and soy sauce that complement and bring out the flavor of the fresh yellowtail. The yellowtail is thinly sliced rather than cut up into small chunks, and it has good mouthfeel.