We are always up for a little mystery, and the newly opened Ophelia promises a dash of intrigue alongside intoxicating cocktails and delicate tapas. The story goes that Mr Wong, a veteran shopkeeper in Wanchai, had a collection of rare and exotic birds, and Ophelia is where he kept his bejewelled aviary.
The sprawling 4,800-square-foot space in newly minted The Avenue in Wanchai is shrouded in secrecy and resembles a luxurious opium den. Curated by Ashley Sutton, who also designed other-worldly spaces including Bangkok’s Maggie Choo’s (read more about it here), Sing Sing Theatre and Iron Fairies, Ophelia is all about allure and dark seduction. Cheongsam-clad hostesses wave peacock-feather fans and sail through the air on the many swings dotted around the secluded alcoves, while two regal peacocks guard the entrance around a plush, throne-like chair.
On the bar menu are speciality cocktails such as Cheongasm, a tequila- and vermouth-based concoction with pomegranate cordial, citrus and cinnamon mist. There’s also the refreshing Jewelled Wing, vodka blended with sake and lychee and misted with ylang-ylang.
Chef Angus Harrison, who has worked with some of Australia’s top chefs including Luke Mangan, Eric van Alphen, Martin Boetz and Jane-Therese Mulry, is at the helm in the kitchen, turning out tantalising tapas with a modern Australian twist. Although the current menu is limited, we did enjoy the fried whole prawns dusted in Sichuan salt and the crispy yet gooey truffle arancini.
Shop 39A, 1/F, The Avenue, Lee Tung Avenue, Wanchai, 2520 1117
