• Easter offerings at The Baker & The Bottleman

    A modern sustainable bakery by day and wine restaurant by night, The Baker & The Bottleman has been delighting guests in Wan Chai’s Lee Tung Avenue since January 2022. From now until 22 April, the ground floor bakery led by Head Baker Helene Ng beckons with the aroma of freshly baked Hot Cross Buns, while the upstairs restaurant, headed by Chef Jake Bennett, welcomes guests on Easter Sunday (20th April) to savour a sumptuous Sunday Roast experience.

    EASTER HOT CROSS BUNS AT THE BAKER & THE BOTTLEMAN BAKERY

    Introducing a cherished Easter tradition with a modern twist, The Baker & The Bottleman’s bakery proudly presents its limited-time Easter delights, available exclusively until the 22nd April. From the classic original, bursting with plump raisins and a fragrant mix of spices, to the unique seasonal special featuring hints of cardamom, these Hot Cross Buns promise to elevate your Easter experience. Don’t miss out on their specially curated box sets, perfect for sharing the joy and warmth of the season.

    1. Original Hot Cross Bun (HK$28 per piece)
      A soft, buttery delight spiced with cinnamon, nutmeg, and ginger. Filled with raisins and cranberries, each bun is lovingly brushed with a vanilla bean spiced syrup infused with cloves, cinnamon, and star anise.
    2. Chocolate Cardamom Hot Cross Bun (HK$32 per piece)
      This year’s special Hot Cross Bun flavour boasts a rich chocolate taste with notes of cardamom and 70% dark chocolate chunks, finished with a delicate brushing of vanilla bean and orange syrup.
    3. Hot Cross Bun Box Sets:
      – Box of 12 Original Hot Cross Buns (HK$280)
      – Box of 12 Chocolate Cardamom Hot Cross Buns (HK$300)
      – Mixed Box of 24 Hot Cross Buns (12 of each flavour) (HK$500)

    EASTER SUNDAY ROAST AT THE BAKER & THE BOTTLEMAN’S RESTAURANT

    Celebrate Easter Sunday with a hearty Sunday roast The Baker & The Bottleman’s cosy modern British restaurant, available only on 20th April from 12pm to 4pm. For HK$450+10% per person, enjoy a welcome drink upon arrival and indulge in a curated menu starting with appetisers like cured mullet with Granny Smith apples, kohlrabi, and marigold; leeks with romesco sauce and grapes; or tartare of beef fillet with cured egg yolk and oyster cracker.

     

    The main course features a choice of organic dry-aged sirloin; three yellow chicken; or Hispi cabbage, each accompanied by roast potatoes, cabbage, carrots, and cauliflower cheese. End the meal on a sweet note with dessert options like profiterole with hazelnut and vanilla ice cream; caramelized bread and butter pudding with orange custard; or sticky toffee pudding with butterscotch and vanilla cream. An Easter feast not to be missed.