All new Food Menu at The Baker & The Bottleman
The revamped dining experience now features an array of elevated British comfort dishes by Chef Jake, with highlights including the decadent Smashed Ratte Potato (HK$100) with bone marrow and bearnaise; the indulgent Crumpets with Smoked Eel, Horseradish and Lard (HK$200); and the flavorful Gnocchi (HK$180) with Jerusalem artichokes and ceps. Diners can savor the delicate flavors of the Red Snapper (HK$300) with roasted fennel and mussels; the succulent 14-Day Dry Aged Duck (HK$300) with ruby plum sauce and Hasselback potato; and the Pineapple Crueler with mascarpone and salted caramel. To cap off the meal, guests can enjoy the rich flavors of the Chocolate Fondant (HK$100) with clementine custard; or the classic
Crème Brulee (HK$100) with mixed berry compote and vanilla diplomat.
All-new Wine Program at The Baker & The Bottleman
Laudy Gibba-Smith has curated an exceptional new wine program at The Baker & The Bottleman, featuring a selection of 85 to 90 bottles from 15 countries spanning both the Old and New World regions. With offerings from renowned wine-producing regions like France, Italy, Spain, and beyond, the program showcases a diverse range of wines catering to various palates. The wine range is priced affordably, with selections available from as low as HK$410 to a maximum of HK$2,000 per bottle. Notable favorites include the Garagisti Di Sorgono Cannonau from Sardinia and the Domaine de Lucey Les Monettes from France, enjoyed both by the bottle and by the glass. Laudy’s commitment to sustainability and a focus on unique, organic, and natural wines is evident in the thoughtfully curated wine list, refreshed at least once a month to offer guests a dynamic and intriguing selection.
Introducing new Head Chef Jake Bennett
Jake Bennett, Head Chef at Simon Rogan’s Hong Kong-based The Baker and the Bottleman, brings a wealth of experience and expertise in modern British cuisine, honed through his tenure at renowned Simon Rogan establishments in the UK. With a solid foundation as a Commis Chef at Rogan and Co. in 2016, his journey continued with notable roles such as Chef at Manchester House followed by Jr Sous Chef at 3 Michelin-starred L’Enclume. Jake’s culinary prowess is characterised by his adaptability and a keen eye for sourcing local produce to enhance dishes, creating a loyal following among diners. At The Baker & the Bottleman, Jake’s innovative culinary vision and commitment to excellence shine through in every dish, reflecting his dedication to pushing boundaries and delighting customers with contemporary British fare.
Introducing new Operations Manager, Laudy Gibba-Smith
Laudy Gibba-Smith, embodying a true passion for hospitality, is the new Operations Manager at The Baker & The Bottleman. With a career marked by various pivotal roles in the industry, Laudy’s journey began as a Floor Supervisor at The Parkers Arms in the UK, before venturing into the world of modern fine dining, starting as a Commis Sommelier at Michelin-starred Northcote Manor. Laudy’s career trajectory saw her excel as a Junior Sommelier, Chef De Rang, and later as Head Waiter at Simon Rogan’s L’Enclume in Cartmel. She further expanded her horizons internationally, holding the position of Head Waiter at Roganic Hong Kong before assuming the role of Restaurant Manager at Aulis Hong Kong. Laudy’s career is distinguished by exceptional leadership, a dedication to customer service, and operational finesse, all contributing to an elevated dining experience at The Baker & The Bottleman.
For reservations or bookings at The Baker & The Bottleman, please contact +852 2386 8933 or book via website at HERE.