The Baker & The Bottleman has introduced a comprehensive refresh, which includes a new bakery menu curated by Head Baker Helene Ng. In addition, its upstairs restaurant, led by head chef Jake Bennett, will offer an all-new seasonal à la carte, a set lunch menu (a first), and an overhauled dinner menu.
With every dish—whether baked or plated—The Baker & The Bottleman continues to embody Simon Rogan’s ethos of seasonality and uncompromising quality, seven days a week from morning until late.
This new chapter offers even more ways for guests to experience that vision: from casual weekday breakfasts to excellent-value lunches with a quick and satisfying set menu and comforting, flavour-forward dinners that won’t break the bank.
Expect delicious, approachable favourites made with exceptional ingredients and skill.
A Fresh Take on Baked Goods: New Bakery Menu by Helene Ng
Head Baker Helene Ng brings expertise and a sophisticated yet playful energy to the bakery’s new seasonal lineup, featuring 20 freshly baked items on display, blending classic techniques with unexpected flavours. Guests can enjoy a variety of artisan pastries, such as the Twice-Baked Black Sesame Mochi Croissant (HK$55), which balances a crisp, golden crust with the chewy, nutty surprise of black sesame mochi filling.
For a summery twist, the Mango and coconut Sago Croissant (HK$60) offers tropical brightness in each bite. It is filled with silky coconut cream and dotted with mango cubes and chewy sago.
Savoury lovers can enjoy bold, flavourful creations like the Pumpkin, Kale & Anchovy Danish (HK$42), a beautifully layered pastry topped with roasted pumpkin and briny anchovy, or the Mushroom & Brie Danish (HK$45), which oozes earthy richness from sautéed mushrooms and melty brie.
On the sweet side, the Lemon Poppyseed Scone (HK$38) delivers a bright, zesty lift, while the Dark Chocolate Brownie (HK$40/bag) offers rich, fudgy bites made with premium Valrhona chocolate. Other new additions launching this month include a reimagined Sausage Roll (HK$55) — made with smoked brats wrapped in flaky puff pastry — arriving on 8th May, and the soft, buttery Brioche Loaf (HK$68), ideal for French toast or sandwiches at home, debuting 14th May.
To accompany these treats, The Baker & The Bottleman is also introducing a Sandwich + Drink Lunch Promotion available from 11 am daily for a limited time. Guests can enjoy a house-made focaccia sandwich paired with tea or coffee for just HK$98 – perfect for busy lunch breaks or casual mornings on the go. Choose from:
- Coronation Chicken with curry mayo, pickled raisins & toasted almonds
- Egg Salad with charred brassicas, haricot verts & sesame dressing
- 24-hour Braised Short-Rib with horseradish, watercress & sweet onion
- Ham & Cheese Toastie
Upstairs at The Baker & The Bottleman: Refined Yet Accessible British Dining
For the first time, The Baker & The Bottleman is offering a new daily lunch set for just HK$198, available daily from 12 pm to 2:30 pm at its upstairs neighbourhood restaurant.
This set offers a taste of the restaurant’s modern British flair, starting with a choice of small plates such as Scotch Quail’s Eggs with Taiwanese vanilla and prune purée, Tomatoes on Toast with spiced nduja and anchovy, or a Smoked Eel Crumpet with horseradish and lardo (+hk$18).
Mains include hearty favourites like the Glazed Short Rib of Beef, a crispy Fish Burger with beer-battered cod, tartar sauce and melted Red Leicester cheese in house-made brioche, or a Roasted Pork Chop finished with burnt apple purée and bitter leaves (+hk$20).
The set also includes a refreshing beverage. Patrons can choose from iced coffee, iced tea, or house lemonade. With its thoughtfully curated options and exceptional value, this lunch set is perfect for leisurely midday meals and elevated weekday breaks.
Guests looking to explore more can dive into the expanded à la carte menu, served during lunch and dinner. Start with a few bites from the snack menu, like the Beef Tendon Crackers (HK$48)—slow-cooked, crisp-fried tendons dusted with smoked tomato salt—or the savoury-sweet Truffle Pudding (HK$68), made from croissants soaked in truffle custard, caramelised with maple, and topped with stout jelly and aged parmesan.
Small plate highlights include the Tartare of Aged Bavette (HK$108) with confit yolk and onion ash-dusted Yukon gold potatoes and Tomatoes with Spiced Nduja and Anchovy on Toast (HK$78) featuring house focaccia topped with spiced nduja, chopped tomatoes, and anchovies.
For something seasonal, Farmer Linn’s Asparagus with Poached Egg and Cheese Sauce (HK$128) showcases tender asparagus dressed in cheese sauce, topped with a slow-cooked egg and toasted seeds, and served alongside a citrus-dressed salad of preserved watercress and seasonal greens.
There will also be a Ham & Comté Puff Pastry Slice (HK$98) served with honey mustard and house-made ketchup, while heartier options include the Glazed Short Rib of Beef (HK$128), brined for 48 hours and plated with creamy rosemary polenta, parsley oil, and grilled gai lan.
To end on a sweet note, desserts range from the indulgent Bitter Chocolate Profiterole (HK$98) stuffed with almond ice cream and finished with a bitter chocolate sauce to a smooth and fragrant Taiwanese Vanilla Crème Brûlée (HK$88), two scoops of light, freshly churned Peach Sorbet (HK$68), or a Warm Valrhona Triple Chocolate Cookie (HK$68) to-go.
Lunch and set lunch will be served daily from 12-2:30 pm, with dinner services from 6 pm onwards. A la carte menu will be available for both lunch and dinner periods. For lunch and dinner reservations at The Baker & The Bottleman, visit https://thebakerandthebottleman.hk/.
You must be logged in to post a comment.