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.
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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.
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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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