• MERCATO BY JEAN-GEORGES LAUNCHES A NEW HEARTWARMING HOME-STYLE WEEKEND BRUNCH MENU BY HEAD CHEF ANTHONY BURD

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    <<9th March, 2018 – Hong Kong>> Sometimes the best memories are derived from the simplest things, like quality time spent dining with loved ones. Located in the heart of Central, Mercato by Jean-Georges is a firm crowd favorite for its simple, refined and utterly delicious Italian fare created with market-fresh ingredients. Arrest your senses with Mercato by Jean-Georges’ new weekend brunch menu, which features a new selection of heartwarming, family-style dishes by Head Chef, Anthony Burd.

    Revamped New Weekend Brunch Menu

    Serving every weekend and public holiday, guests are invited to tantalise their taste buds with novel flavours at Mercato by Jean-Georges with the launch of new home-style brunch items. Whether dining inside against the farm-chic interior or out on the terrace under the blue sky, turn any weekend into the most memorable one. Brunch starts at HKD$98 for a beloved item only available on weekends – Cinnamon Sticky Buns with Cream Cheese Frosting. The freshly baked buns are lightly coated in a smooth frosting, making for an indulgent treat without being overly heavy.

    Adding intrigue to the already dynamic menu, relish in simple yet flavourful new items including the Smoked Salmon Pizza(HKD$228), a beautifully charred crust topped with house-made ricotta, arugula and lemon. Other new items include the Crispy Chicken Sandwich (HKD$198) served with fried egg, yuzu pickles, and chili pepper aioli on house-made brioche buns, and a refined rendition of the classic croque madame – Truffled Croque Madame (HKD$168) served with sunny side-up egg, smoked ham and Gruyere Cheese. Besides the new brunch menu, new dishes from the a la carte menu are also served during weekend brunch.

    Complete the (bubbly) experience by adding HKD$198 for two hours of free-flow Bel Star Prosecco or HKD$258 for Champagne Mumm.

    Weekend Spirit

    Discerning guests can lift their weekend spirits with new added cocktails. Opt for the Mercato Negroni (HKD108), an addictive mixture of Bombay Sapphire Gin, Cocchi Torino Vermouth, and Campari. Prefer something more refreshing? Sip on the Cucumber Martini (HKD148), a delightful libation composed of Hendrick’s Gin, cucumber and mint.

    Let’s Celebrate!

    The heartwarming and relaxing ambience at Mercato by Jean-Georges makes it one of the finest destinations to host celebrations with your dearest and nearest. Families with children under 8 years old can now enjoy a complimentary Kid’s Brunch Plate

    As for guests turning older and wiser? Visit Mercato by Jean-Georges at brunch on your birthday and enjoy an indulgent time with complimentary free-flow Bel Star Prosecco for two hours when booking a table for 4 guests and above.

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    Restaurant Information:

    Opening hours:

    Monday – Friday: 1200pm – 1430pm (Lunch)

    Saturday – Sunday: 1200pm – 1500pm (Weekend Brunch)

    Monday – Sunday: 1800pm – 2300pm (Dinner + Drinks)

    Address: 8/F, California Tower, 32 D’Aguilar Street, Lan Kwai Fong, Central, Hong Kong

    Tel: 3706-8567

    Website: http://www.mercato-international.com/en/locations.php?aid=38

    Facebook: https://www.facebook.com/mercatohongkong/

    Instagram: @mercato_hongkong

    About Three on the Bund

    Three on the Bund, a historic building on Shanghai’s most famous and elegant thoroughfare, The Bund, has been transformed into a leading epicurean lifestyle destination, where gastronomy, art, culture, and music converge to inspire a richer life – an elegant, sophisticated gathering place for vibrant people and stimulating ideas.

    The architecture, formerly known as the Union Building was erected in 1916 in free Renaissance style and was the first structure in Shanghai to employ a full skeletal steel framework, a pioneering design of its time to create the first open-plan office in China. It was first used as the China branch office of the Union Insurance Society. Later in 1935 the Mercantile Bank of India moved into the building and eventually bought it in 1941.

    In 2004, the unique heritage building was transformed into Three on the Bund by renowned American architect Michael Graves. The pioneering project focused on the restoration of an architectural treasure to its original grandeur. The goal was to bring back the glamour and prestige of 1930s Shanghai and establish the ultimate showcase for contemporary Chinese lifestyle. Today, it owns and manages numbers of restaurants and bars, The Cupola, and Shanghai Gallery of Art.

    About Chef Jean-Georges Vongerichten

    Though Jean-Georges Vongerichten is one of the world’s most famous chefs, his skills extend far beyond the kitchen. A savvy businessman and restaurateur, Jean-Georges is responsible for the operation and success of a constellation of three and four star restaurants worldwide.

    Born and raised on the outskirts of Strasbourg in Alsace, France, Jean- Georges’ earliest family memories are of food. He began his training in a work-study program at Auberge de l’Ill as an apprentice to Chef Paul Haeberlin, then went on to work under Paul Bocuse and Master Chef Louis Outhier at L’Oasis in southern France. With this impressive three star Michelin background, Jean-Georges traveled to Asia and continued his training at the Oriental Hotel in Bangkok, the Meridien Hotel in Singapore and the Mandarin Hotel in Hong Kong.

    It was during this time spent working and traveling throughout Asia that Jean-Georges developed his love for the exotic and aromatic flavors of the East. His signature cuisine abandons the traditional use of meat stocks and creams and instead features the intense flavors and textures from vegetable juices, fruit essences, light broths, and herbal vinaigrettes.

    Jean-Georges is involved in every aspect of his restaurants – concept, menu, architectural design, staff selection and trainings – in an ongoing effort to create restaurants that are both timely and enduring. Inspired by his travels, Jean-Georges is constantly developing fresh concepts and evolving as a chef and restaurateur, both adapting to and impacting the global culinary landscape.

    Jean-Georges has made culinary history and developed a reputation as remarkable as his food by tapping his deep understanding of the restaurant world and pairing it with his forward-thinking vision. Yet, after years of success, Jean-Georges’ favorite retreat is still the kitchen, and his favorite meals dished from a street cart in Thailand.