Helmed by acclaimed Chef Kiyoshi Sato, Artifact delivers an indulgent caviar-laced dining experience to Central Hong Kong’s BaseHall 02.
If you’re looking to celebrate signing a new deal, spoil someone special, or simply have a hankering for a truly special dining experience you’re in luck with the arrival of Artifact at Jardine House’s BaseHall 02. Despite its location at a bustling city centre food court, Artifact is an unapologetically refined eatery where stellar ingredients – including a range of caviars – are artistically plated, and paired with crisp service and an enviable wine selection.
Offering a modern Japanese degustation menu, guests are invited to sit at the 14-seater open kitchen counter so they can be part of a creative process masterminded by Michael Larkin, Beckaly Franks and Ezra Star and led by innovative Japanese Chef Kiyoshi Sato.
At Artifact, jet-fresh ingredients are selected based on the principles of shun, the Japanese philosophy for seasonality, and are presented with luxurious refinement across an eight-course dinner menu (a new four-course lunch menu is now also available). Highlights include namerou and goma with Kaluga caviar; toothfish and razor clams with kabocha; and Carabineros shrimp with Japanese white strawberries, smoked miso cream, and Baerii caviar (above), all of which are presented with military precision and reverence.
The wine pairing taps into Artifact’s carefully curated wine list, which includes smoky and vibrant R.H. Coutier Brut Tradition Grand Cru; fruity Michel Gonet Blanc de Noir; and a delicate Dönnhoff Riesling Kabinett from Nahe.
Look out for a chic speakeasy set to open behind the kitchen in the coming months.
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