The extension to Artifact Hong Kong’s chef’s table restaurant experience, Artifact Bar celebrates connections over story-rich cocktails
Artifact Bar, the latest sister venue to Artifact’s Japanese counter dining restaurant, is set to soft open to the public inside BaseHall 02 next week. The intimate cocktail bar, which has been created to offer a journey of taste and place, has been envisioned by some of the industry’s leading talents – Beckaly Franks, Ezra Star and Michael Larkin – and will be helmed by rising star J Frank from the UK.
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Designed by NCDA and occupying a 1,000sqft space adjacent to Artifact’s countertop, Artifact Bar’s classy and upscale interiors take inspiration from the serene atmospheres found in underground water reservoirs, transporting the guests to an immersive experience of a “Third Place” away from home and work.
With a focus on brown spirits from around the world, Artifact Bar’s menu is a journey through time, ocean and the Earth. The cocktails tell conversation-sparking stories about brandy, gin, rum, whiskey and how they are affected by ageing, the ocean, and the hand of man.
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Highlights include the Bread and Butter Milk Punch, a concoction made with bourbon, corn, lemon, pomegranate, toasted bread, and butter; Olympus, created with cognac, raspberry vinegar, Benedictine and champagne; and the indulgent Caviar Martini, with the choice between gin or vodka, mixed with vermouth, caviar, rice and nori oil (ingredients found in Chef Sato’s ‘Carabineros’ dish). Also, look out for a selection of bespoke Highballs served tableside.
Artifact Bar also stocks an impressive collection of rare spirits, in addition to a curated wine list that spans an international selection of champagnes, rosés, whites and reds, available to sip by the glass or by the bottle.
You’ll also dine well with an elevated bar food menu designed by chef Kiyoshi Sato. A total of eight snacks, inspired by the snacks at the iconic Caviar House & Prunier in Harrod’s, London, will be available, each designed to connect the chef’s table dining experience to the bar through the unchanged quality and seasonality of ingredients used. Signature snacks include Sato’s upgraded take on the traditional wagyu sando, made with Japanese Kumamoto A4 tenderloin and Japanese mustard; Tsukune Wings with Okinawa spicy glaze and Ossetra caviar; and The Artifact Orb, 30g of caviar paired with a selection of three Artifact snacks.
For guests that are looking to splurge on the night, options include The Classic Artifact Caviar Platter, which features 100g caviar, blini, and classic garnishes.
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