Artifact Bar Drinks List
With a focus on brown spirits from around the world, Artifact Bar’s menu is a journey through time, ocean and the Earth. The cocktails tell conversation-sparking stories about brandy, gin, rum, whiskey and how they are affected by ageing, the ocean, and the hand of man.
Some must-try seasonal cocktails include elegant mixes such as Bread and Butter Milk Punch (HK$170), a concoction made with bourbon, corn, lemon, pomegranate, toasted bread, butter; Olympus (HK$170), created with cognac, raspberry vinegar, Benedictine and Champagne; Caviar Martini (HK$170) with the choice between gin or vodka, mixed with vermouth, caviar, rice and nori oil (ingredients found in Chef Sato’s ‘Carabineros’ dish); and a selection of bespoke Highballs (HK$150 each) served tableside.
Artifact Bar also stocks an impressive collection of rare spirits, in addition to a curated wine list that spans an international selection of Champagnes, rosés, whites and reds, available to sip by the glass or by the bottle.
Artifact’s Elevated Bar Food by Chef Kiyoshi Sato
The elevated bar food menu is designed by Chef Kiyoshi Sato with a total of 8 types of snacks available, who connects the chef’s table dining experience to the bar through the unchanged quality and seasonality of ingredients used. Inspired by the snacks at the iconic Caviar House & Prunier in Harrod’s, London, Chef Sato ensures the best and most luxurious possible food and beverage pairing experience for bar-goers.
Signature snacks include Sato’s upgraded take on the traditional wagyu sando, Wagyu Sando (HK$448) made with Japanese Kumamoto A4 tenderloin and Japanese mustard with optional caviar supplements; Tsukune Wings (HK$248 for 3 pieces) with Okinawa spicy glaze and Ossetra caviar, and The Artifact Orb (HK$1,288) featuring 30g caviar paired with a selection of 3 Artifact snacks (6pcs), includes blinis & classic garnishes. For guests that are looking to splurge on the night, options includes The Classic Artifact Caviar Platter (HK$2,488) that includes 100g caviar, blini, classic garnishes.
Additionally, Chef Sato will be running regular bar food specials, and dishes will be subject to changes depending on seasonality and availability of ingredients.