• Introducing Batard’s two new tasting menus by Chef de Cuisine Aven Lau

    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 for a refined yet relaxed dining experience unlike any other.

    The kitchen is helmed by Singapore native and Chef de Cuisine Aven Lau, whose impressive resume sees his most recent stints at 3-Michelin-starred Odette, Belon and Le Pan by Edward Voon.

     

    This summer, Bâtard unveils 2 new tasting menus including a set lunch menu for Thursdays-Sundays, and a daily dinner chef’s tasting menu featuring the day’s freshest ingredient picks. Additionally, The Fine Wine Experience continues to stay true to its philosophy of offering the world’s best wines at retail prices through its latest Domaine Cellar-Direct Programme. The programme exists because Bâtard is dedicated to bringing guests comfort food elevated to pair with the world’s finest wines, sourced directly from the producer’s cellar in leading estates.

     

    New Tasting Menus by Chef de Cuisine Aven Lau

    Bâtard welcomes guests to experience Chef Aven’s new Thursday-Sunday set lunch and daily dinner menus, 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.

     

    Available on Thursday to Sunday every week, the Set Lunch Menu is designed to be shared between two guests and is priced at HK$500+10% per person. The menu begins with Beef Tartare Cannelloni with beef tartare encased within thin and crisp, tube-shaped cannelloni, followed by Japanese Fruit Tomato Tart with fennel pollen cream, burrata, and flaky pastry. The seafood course is a Scallop Rouelle-Maine Lobster poured over with crustacean sauce, followed by Bâtard’s signature Half Roast Chicken served with warm Pilaf rice. Finish on a high with freshly baked, light-as-air Madeleines.

     

    Bâtard Set Lunch for 2 (Thursday-Sunday only)
    HK$500+10% per person

    Beef Tartare Cannelloni
    –
    Japanese Fruit Tomato Tart with Fennel Pollen & Burrata
    –
    Scallop Rouelle, Main Lonster, Crustacean Sauce
    –
    Bâtard’s Signature Roast Chicken (Half), Warm Pilaf Rice
    –
    Fresh Baked Madeleines

    The other newly launched menu, Chef Aven’s Tasting Menu, is available daily and is priced at HK$1,188+10% per person. The menu includes all Bâtard crowd-favorite signature dishes, including Trout Roe Tartlets, Oyster with Ginger and Kombu Vinaigrette, Japanese Fruit Tomato Tart with Fennel Pollen and Burrata, Monkfish en Croute, Quail with Morel Mushrooms and Madeira Sauce, Apple Tart with Crushed dragée, and Fresh Baked Madeleines. The menu is subject to change, depending on the seasonality of ingredients and the fresh catches of the day.

     

    Chef’s Tasting Menu
    HK$1,188+10% per person

    Trout Roe Tartlets
    –
    Oyster with Ginger, Kombu Vinaigrette
    –
    Japanese Fruit Tomato Tart with Fennel Pollen and Burrata
    –
    Monkfish en Croute
    –
    Roasted Quail, Morel Mushroom, Madeira Sauce
    –
    Apple Tart, Crushed Dragée
    &
    Fresh Baked Madeleines