Discover the latest culinary delights at The Baker & The Bottleman, a wine-focused restaurant concept created by famed chef Simon Rogan. Head chef Ollie Eisenhardt and executive chef Oli Marlow have crafted new seasonal dishes that perfectly capture the essence of European flavours with a touch of British flair, utilising local ingredients.
Indulge in the flash-grilled cuttlefish (HKD160), dressed delicately with homemade XO sauce, crispy shallot, and fresh fennel. For a burst of flavour, try the roasted baby carrots (HKD120) with whipped feta, honey, salsa verde, and spiced dukkah. Seafood lovers will delight in the refreshing sea bass ceviche (HKD180), featuring thinly sliced sea bass cured in chilli oil and wild garlic oil.
For a truly indulgent experience, savour the roasted local duck breast (HKD300), roasted with vinegar and honey and cooked in duck fat. The Rhug Estate lamb (HKD350) is accompanied by rich sauces, mashed Ratte potato, and broccoli, making for a true delight for meat lovers.
End your meal on a sweet note with the lemon custard tart (HKD100) topped with fluffy, Italian-style meringue.
Experience these exquisite seasonal dishes at The Baker & The Bottleman in Wan Chai.