Meat-centric restaurant entices carnivores with specialty cuts & culinary-themed cocktail program
November 20th, 2013
Boldly taking the meat-centric dining concept beyond the typical steakhouse restaurant template, Blue Butcher entices with its melding of idiosyncratic design, masterful butchery approach to the sourcing, preparation and cooking of meats, and imaginative cocktail program to create a truly distinctive dining and drinking experience. Opened in mid-2012 by local restaurant group Maximal Concepts, Blue Butcher has garnered considerable critical acclaim and a strong following among discerning Hong Kong diners. Carefully sourced super-premium meats that originate from single-grower farms in the premier cattle raising regions of Australia and North America are dry-aged and prepared in-house, cooked with exemplary technique on custom-made charcoal grills in the open-kitchen. Equally renowned for their whimsical, culinary-themed cocktail program, the mixologists at Blue Butcher craft an outstanding selection of both re-interpreted classic cocktails and inventive creations that feature intriguing flavour combinations that are designed to pair agreeably with the assertive flavours of the meat-focused cuisine.
Located on an increasingly popular section of Hollywood Road, Blue Butcher occupies a dual level space- with a compact street-frontage and expansive upper level main dining room and kitchen. The interior design combines a retro-industrial aesthetic with an eclectic assemblage of furnishings and decorative items to engender a dramatic dining environment that exudes a relaxed, unpretentious sophistication and hip vibe. At the street level, a compact bar serves signature cocktails and craft beers in a casual setting- often a destination purely for drinks. An imposing industrial-style staircase leads to the main upstairs space which comprises the main dining room, a separate cocktail bar and lounge area, private dining room and the impressive open-kitchen.
Blue Butcher opens daily for both lunch and dinner, with both the street level bar open and the vibrant upstairs bar open from midday and serving drinks late into the night. Reservations are recommended for dinner most nights- particularly later in the week. Monthly menu specials, and upcoming events are updated regularly on the Blue Butcher Facebook Page.
Blue Butcher cuisine & cocktails
Truly a meat lover’s paradise, the menu at Blue Butcher is anchored on the meticulously sourced, highest quality cuts of meat from preeminent growers in both Australia and North America. In addition to the headline steaks, Blue Butcher also serve a variety of other premium meats- including French and Australian lamb, French free-range chicken, USA bred kurobuta pork, Dutch veal, and selected seafood.
The menu includes a well-balanced assemblage of on-trend sharing plates- with selections under categories of both “Small Plates to Share” and “Larger Plates to Share”. Some standout dishes under “Small Plates to Share” include the Raw Tuna & Pickled Duck Yolk with avocado, radish and spiced japaneo vinaigrette; and the Pig’s Head Terrine– with Pickled Onions, Herb Salad, Toast. Under “Larger Plates to Share” are generously proportioned dishes such as Line Caught Sea Bass with clams and shrimp broth, crunchy dough and garlic lemon aioli; and either whole or half Free Range Charred French Chicken- served with baby carrots and pearl onions.
Signature steaks are listed under “Butcher’s Cuts”and feature in-house dry aged beef sourced from single source farms in Australia- notably the Mann River Farm 32 oz wagyu bone in rib eye, served with Yukon gold wedges; and the Mayura Farm 12 oz wagyu sirloin– grain fed for 600 days. And two house specialties require 72 hours pre-ordering- Canadian Bone in Short Rib (3 ribs) that serves 4 to 6 people; and the Whole Slow Cooked Australian Mann River Wagyu Rib Eye for 10 to 12 people.
At the bar, the signature culinary-themed and classic cocktails are up there with the best in Hong Kong- with imaginative flavour combinations- crafted from premium ingredients with meticulous and masterful technique. Among the whimsically titled culinary-based drinks are the Horse’s Head – horseradish infused gin, macha powder, compressed citrus, gomme syrup, egg white; and the Bangers & Mash– a flavoursome combination of bacon-washed Chase Vodka, sweet potato syrup, compressed citrus, dry vermouth, and gomme syrup. In addition to the headline cocktails, Blue Butcher offer a solid wine list including a good selection of artisanal USA wines, plus draft and bottled American craft beers, and premium spirits.
Entrance & front bar
At the street level entrance- an open facade reveals an intimate cocktail bar- with the staircase at the rear leading upstairs to the restaurant dining room.
The compact bar is a popular evening hangout- a warm, welcoming vibe- and the solid cocktail list- attracting both a neighbourhood and casual clientele for drinks and casual bites.
(L) Industrial spec staircase leads firstly to a mezzanine level- and beyond to the main upper level dining room & kitchen
(R) A boldly decorated semi-private space on the mezzanine level- vibrant royal blue tiles cover the walls, matched with a striking blue leather banquette, and blue timber framed chairs.
Restaurant & cocktail bar
A substantial “L”shaped bar counter- faced with riveted sheet steel and topped with black marble- wraps around the open kitchen- with the cocktail bar on the right-hand side.
The boldly handsome interior deftly combines industrial elements with an eclectic assemblage of furnishings.
A series of individual rustic solid timber tables are matched with plushly upholstered high-back dining chairs.
An imposing white & grey-veined marble communal table greets guests at the entrance to the upstairs dining room. The dry-ageing room stands in the background- at the head of the staircase.
An inviting cocktail bar & lounge occupies a cosy space adjacent to the main dining room.
Stylish retro-industrial bar stools line the counter facing into the open-kitchen.
The glass-encased dry-ageing room showcases the carefully sourced prime cuts of beef .
Selections from the kitchen & bar
Pomegranate Margarita- Don Julio Reposado, orange liqueur, fresh lime juice, salt air.
Horse’s Head- Horseradish infused gin, macha powder, compressed citrus, gomme syrup, egg white.
Prescription Julep- Cognac, rye, demerara syrup, Jamaican rum, mint & crushed ice.
Bangers & Mash- bacon-washed Chase Vodka, sweet potato syrup, compressed citrus, dry vermouth, gomme syrup.
Bone Marrow- served with Toast, Caper Berries, Parsley, Salt Flakes.
Pig’s Head Terrine- with Pickled Onions, Herb Salad, Toast.
Australian Mayura Farm Wagyu Sirloin 12 oz- dry-aged in-house- from Butcher’s Cut selections.
Blue Butcher- bar & restaurant, Hong Kong
Address: 108 Hollywood Road, Sheung Wan. Hong Kong
MTR: Sheung Wan station – Exit A1 – 10 minutes walk.
Reservations: +852. 2613 9286
Facebook Page: www.facebook.com/BlueButcher
Website: www.bluebutcher.com
Opening hours: Daily: 12:00 pm to 12:0 am midnight
Lunch- 12:00 pm ~ 3:00 pm Sunday Brunch- 12:00 pm ~ 3:30 pm
Dinner- from 6:30 pm
