Chef de Cuisine Aven Lau showcase his culinary skills through a new seasonal menu to pair with the world’s finest wines

A culinary gem located within the 7,000 sq. ft. space of The Fine Wine Experience in Sai Ying Pun, Bâtard strives to deliver an exceptional food and wine pairing experience to the city’s discerning wine lovers. Bâtard is the culinary brainchild of The Fine Wine Experience and Piccolo Concepts, bringing together the best of both worlds to present a refined yet relaxed dining experience unlike any other.

Bâtard welcomes guests to experience Chef Aven’s ever-changing menu, featuring French-inspired dishes prepared simply with a focus on freshness and seasonality. With the aim to elevate French comfort food to pair with some of the world’s finest wines, Chef Aven applies his wealth of expertise from some of the finest French Michelin-starred kitchens in Asia to deliver an unforgettable food and wine experience here at Bâtard.

New dishes include Trout Roe Tartlets (HK$180) and Japanese Fruit Tomato Tart (HK$280), a new way to enjoy Japan’s in-season sweet tomatoes. Japanese fruit tomato slices, tomato paste, and burrata cheese are layered atop warm puff pastry, flavored simply with fennel pollen and extra virgin olive oil. A traditional Lyonnaise dish that is rarely served in Hong Kong, Bâtard’s hearty Saucisson en Brioche (HK$120) features pistachio-crusted sausage baked a la minute inside a brioche loaf made the day prior. The signature whole Roast Local Chicken with Pilaf Rice (HK$790, serves 2-4) is brined for half a day, steamed for a few minutes, and roasted at precisely 200 degrees Celsius – a preparation inspired by the traditional Cantonese roast chicken. The result is incredibly tender meat and crisp skin, complemented with warm Singaporean-style pilaf rice. Another poultry dish of note is the delicate Roasted Quail with Morel Mushrooms and Vin Jaune (HK$480) cooked at 58 degrees for half an hour and served with the sauce of its bones – a delectable showcase of Chef Aven’s technical precision and skill. Monkfish en Croute (HK$500), yet another rare dish in Hong Kong, is created with robust and fleshy monkfish, stuffing of langoustine and black trumpet mushrooms, puff pastry and a buttery sauce made from monkfish bones.

Let the magic happen between plate and glass by choosing from the restaurant’s immense fine wine selection of Burgundy, Bordeaux, Champagne, Riesling, Barbaresco, Hermitage, and many other wonderful wines of the world to pair with Chef Aven’s dishes.