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    <<28th April, 2017 – Hong Kong>> The ultimate experience of seasonal Italian fare coupled with warm hospitality, Mercato by Jean-Georges has won hearts across Hong Kong with its trendy yet affordable concept. As one of 3 Michelin star chef Jean-Georges Vongerichten’s successful ventures in Asia, Mercato has made a name for itself with cuisine that is reminiscent of Italian homemade comforts. Now, it’s time to make plans to pamper your own mother with Mercato’s Mother’s Day-exclusive brunch specials and set dinner menu serving from 13 – 14 May(SaturdaySunday) only.

    Weekend Brunch + Mother’s Day Specials

    While the Mother’s Day tradition is to surprise mom in bed with eggs and toast, Mercato provides an even better option that involves the entire family – weekend brunch with elevated classics. In honor of the special occasion, Mercato’s brunch menu sees the addition of 4 new Mother’s Day specials: Morel Mushrooms Omelette (HK$208), Lobster Benedict (HK$348), Salt Baked Japanese Sea Bass (Market Price) and Strawberry St. Honoré with Mascarpone Sorbet (HK$98). After all, hardworking mothers deserve only the very best.

    As always, weekend brunch guests can opt for a 2-hour free-flow Prosecco Package (including Red, White Wine, Beer + Cocktails) for an additional HK$198 per person or a 2-hour free-flow Mumm’s Champagne package (including Red, White Wine, Beer + Cocktails) for an additional HK$258. Other signature brunch cocktails include Bloody Mary (HK$88 per glass/HK$248 per pitcher), Cucumber Mojito (HK$98), and an array of refreshing mocktails and fresh juices.

    Mother’s Day Dinner Special Set Menu

    At Mercato Hong Kong, Mother’s Day dinner is done “family-style” – with hearty Italian sharing plates served up with finesse. Bring the entire family to feast on a delectable set dinner menu by Head Chef Anthony Burd, available for a limited time only on the weekend of 13 & 14 and priced at HK$650+10% per person. Featuring the best of the old-time signatures (Black Truffle Pizza, Three Cheese & Farm Egg), newest seasonal delights (Madai Sashimi & Spring Pea Salad) and scrumptious sweets (Strawberry St. Honoré), all eight of the rustic Italian courses will make you feel right at home.

    Full menu as detailed below:

    Mother’s Day Dinner Set Menu – 13 & 14 May

    HKD650+10% per person (minimum of 2 guests)

    Madai Sashimi & Spring Pea Salad with Buttermilk Vinaigrette & Lemon Balm

    Burrata with Lemon Jam & Basil

    Endive and Sugar Snap Pea Salad with Parmesan Dressing & Herbs

    Black Truffle Pizza, Three Cheeses & Farm Egg

    Lobster & Shrimp Ravioli, Olive Oil, Lemon & Herbs

    Baked Japanese Sea Bass in Salted Crust

    Wood Oven Roasted Asparagus, Olive Oil & Parmesan

    Strawberry St. Honoré with Mascarpone Sorbet

    Editor’s Note:

    Head Chef Anthony Burd’s new spring a la carte menu has officially launched at Mercato Hong Kong, featuring plenty of healthy greens and fresh, seasonal ingredients. Highlights of the menu include Madai Sashimi and Spring Pea Salad (HK$148) and Pancetta, Ricotta and Spring Green Pizza with Green Chili and Herbs (HK$188), among other delectable dishes.


    Restaurant Information:

    Opening hours:

    MondayFriday: 1200pm – 1430pm (Lunch)
    SaturdaySunday: 1200pm – 1500pm (Weekend Brunch)
    MondaySunday: 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 6 award-winning restaurants and bars, The Cupola, and Shanghai Gallery of Art. It is also home to German luxury leather goods brand MCM, Unico & The Chop Chop Club located on the 1st and 2nd floors respectively.

    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.