A Menu Highlighting Seasonality & Sustainability
Inspired by European flavours while highlighting independent growers and small-scale producers, all dishes on the menu feature sustainable and traceable ingredients that are sourced locally where possible. Our seafood are sourced from Peter’s Seafood in the Aberdeen with their own depuration system, the supplier provides fresh, high quality local seafood that is free from any impurities. The system is designed by an Australian professor and a professor from the University of Hong Kong that uses ozone instead of UV to depurate the seafood. The restaurant’s beautiful duck is derived from Ivan Ducks in Beijing, while produce such as leeks, artichokes, choi sum and apples are cultivated here in Hong Kong.
Dishes on the newly launched á la carte menu from SMALL PLATES (total of 5 dishes) such as Beef Tartare (HK$180), a classically made tartare of beef fillet dressed with spicy egg-yolk emulsion, served with crispy local potato hash brown cooked in beef fat and pickled radishes; Grilled Cuttlefish (HK$150), with cuttlefish grilled quickly over embers, plated on top of a salad of raw fennel and asparagus, and dressed with lemon vinaigrette; and Jerusalem Artichoke (HK$130), roasted onions and finished with slices of fresh pears dressed with chives and Jerusalem artichoke crisps.
At The Baker & The Bottleman, the breadbasket (HK$30) will leave an impression of its own. Curated by Chef Benjamin Lee, guests will tuck into a special selection of oven-fresh bread from the bakery downstairs.
Some of the BIG PLATES (total of 5 dishes) designed for sharing include Dry-Aged Local Duck (HK$210) featuring half a local Hong Kong duck breast and a confit duck leg ragout, served with roasted parsnips, parsnip puree, watercress and duck jus; the signature Iberico Pork Chop (HK$360), featuring a generous portion of Iberico pork that is first brined then pan-roasted with garlic and sage, then served with savoury braised cabbage and rich pork jus. The Baker & The Bottleman’s signature and ever-popular Fish Burger (HK130), remains on the dinner menu, cod in beer batter, served with pickles and tartar sauce.
SWEETS (total of 3 dishes) to round out the meal include Crème Brûlée (HK$100), prepared simply and classically with vanilla, Apple Tarte Tatin (HK$100) served with soft serve vanilla and Peaches and Cream (HK$100), a dessert that is not to be missed.
Guests may also opt for an excellent value three-course set menu (HK$380) that includes bread bites, Chef’s choice of a small plate, bread course, big plate and sweets.
The restaurant will open every Tuesday – Saturday for dinner only from 6pm until closing. Click HERE to view the full The Baker & The Bottleman restaurant menu, for reservations, please book via HERE.