From today, Simon Rogan’s The Baker & The Bottleman is inviting guests to its new neighbourhood restaurant concept that pairs an ingredients-driven á la carte menu created by Executive Chef Oli Marlow, Restaurant Head Chef Ollie Eisendhardt, and Bakery Head Chef Benjamin Lee, with high-quality low intervention wines.
Exuding simplicity and warmth, the first-floor restaurant is a cosy dining destination for a relaxed and comfortable meal out on Lee Tung Avenue.
Inside, light wood panelling and inviting padded leather banquettes soften the stark minimalism of bare brick walls, while the fully stocked wine bar and bar-stool seats add an air of rustic elegance.
As part of the award-winning Simon Rogan restaurant group and sister restaurant to Michelin-starred Roganic, which also holds a Michelin Green star, the restaurant’s ethos of seasonality and sustainability is central to the food created at The Baker & The Bottleman.
By respecting each ingredient, the restaurant aims to celebrate great producers and deliver a tasty menu put together by the Group’s talented chefs.
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.
The seafood comes from Peter’s Seafood in Aberdeen, which is well-known for providing fresh, high-quality local seafood 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 in Hong Kong.
Dishes on the newly launched á la carte menu from SMALL PLATES (total of 5 dishes) include 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.
There is also 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 can 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.
Another big plate highlight is the signature Iberico Pork Chop (HK$360), which features a generous portion of Iberico pork that is first brined, then pan-roasted with garlic and sage, and 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), one of those desserts that shouldn’t be missed.
Guests can 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, a big plate and sweets.
The restaurant will open every Tuesday – Saturday for dinner only from 6 pm until closing. To view the full The Baker & The Bottleman restaurant menu, visit https://thebakerandthebottleman.hk/menus.
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