Following the arrival of Bar Manager Stefano Bussi to The Aubrey, the mixologist has launched a new cocktail menu at the Central cocktail bar touching upon a strong Japanese theme.
The Art of Shibumi menu takes inspiration from the Japanese aesthetic concept of shibumi, describing Elegant, Refined, Imperfect, and Balanced features, all categories within the 13-strong cocktail menu.
Notable cocktails from the menu include the Chinmoku (HKD170) bringing together a milk-washed Tanqueray NoTEN, Iichiko Saiten, Aubrey Sake, green apple, nori, and chamomile, Fukinsei (HKD170) fusing together Grey Goose vodka, citrus, vanilla, brown butter, and olive, and the Wa-Bi-Sa Negroni (HKD170) with The Botanist Islay Gin, Sunny Cream Imo Shochu, banana bitter Fusetti, wasabi, and Cachaca.
The new menu also features seven whisky highballs (HKD160) and four mocktails priced at HKD100.
The Aubrey, 25/F, Mandarin Oriental, Hong Kong, 5 Connaught Road, Central, 2825 4001, book here
