A Menu Highlighting Seasonality & Sustainability
Dishes are inspired by European flavours and highlight independent growers and small-scale producers. New menu and dish highlights (total of 9 new dishes) include small plates such as Flash–Grilled Cuttlefish (HK$160) dressed with homemade XO sauce, topped with crispy shallots and served with fresh fennel, and Roasted Baby Carrots (HK$120) with whipped feta, honey, salsa verde, and a spiced dukkah made from sunflower, pumpkin seeds, and hazelnuts. The refreshing Seabass Ceviche (HK$180), which is filleted, cured, deboned, and sliced thinly from a whole seabass, is placed atop chilli oil and wild garlic oil, and served with a vinaigrette of grilled Amalfi lemon, sliced red onions, chilli, and homemade preserved lemon.
Larger main dishes designed for sharing include Roasted Local Duck Breast (HK$300), where the duck is aged for two weeks, and the breast is roasted with vinegar and honey. The neck, wings and trimmings are used to make a red wine jus, while the legs are cooked slowly in duck fat. Finally, the confit duck legs are incorporated into a spring roll mixed with garlic, ginger, chilli, shallot, spring onion, soy sauce and spices, and served with a fresh plum sauce. Rhug Estate Lamb (HK$350) is served using every part of the lamb, including the braised shoulder, cured and pressed lamb belly, and sausage made from the neck. Either a loin wrapped in its own fat, rump, saddle, or roasted leg is added to the dish, and it is served with a rich sauce made from the bones, as well as sides of mashed ratte potatoes and broccoli. For the stunning turbot dish, half of a Local Turbot (HK$290) is roasted on the bone, then served with caramelized cauliflower puree. The accompanying fish velouté is created with a complex mixture of roasted turbot heads, lemongrass, ginger, shallots, carrots, roasted tomatoes, fish stock, dashi, brown butter, cream and paprika, and is finished with diced langoustines, lemon, capers, and chive oil. Savour with a mouthwatering side dish of Crispy Smashed Potatoes (HK$75) drizzled with XO sauce-infused butter.
Sweet treats to round out the meal include Lemon Custard Tart (HK$100) with fluffy Italian-style meringue, and Hazelnut Paris Brest (HK$100) with candied lemon zest.
Introducing The Baker & The Bottleman Restaurant Head Chef Ollie Eisenhardt
British-born chef Ollie Eisenhardt embarked on a transformative journey through the renowned kitchens of Simon Rogan’s restaurants throughout his career, including one MICHELIN-starred Roganic and Aulis in London, and three-MICHELIN-starred L’Enclume in Cartmel. These invaluable experiences not only honed Ollie’s culinary finesse but also fueled his relentless pursuit of excellence. Now at the helm of The Baker & The Bottleman in Hong Kong, Ollie brings refined British bistro fare to life, infusing traditional dishes with a modern touch. With a deep appreciation for his culinary roots and guided by the principles of Simon Rogan, Ollie’s passion and expertise shine through in every artfully crafted plate, creating an unforgettable dining experience within Lee Tung Avenue, Wan Chai.
For reservations / bookings at The Baker & The Bottleman Wine restaurant, please visit website at HERE.