Taking its name from the lands surrounding the Mediterranean Sea that share its mild, sun-kissed climate, Basin is set to become Hong Kong’s next go-to dining destination.
The new upscale eatery from industry veteran Erik Kirakozov and Spanish-born chef Antoni Bernabeu officially opens its doors this month, with a menu laced with innovative takes on classic French, Spanish and Italian dishes, each made with the freshest local ingredients.
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The culmination of almost 15 years of experience, Basin’s menu features Chef Bernabeu’s personal favourites, from zucchini flower with goat cheese, walnuts, truffles and acacia honey; to the smoked sardines with a traditional ajoblanco sauce; and Mediterranean burnt orange pavlova.
The chef’s soft opening set menu has something for everyone, from Akami Crudo with chive oil, dried tomato, capers and plum vinegar; to Black Angus tagliata with red mojo, Ancienne mustard and veal jus. Desserts include roasted peach with honey mascarpone and pistachio, and chocolate mousse with praline, hazelnut and sea salt.
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Basin will also feature live cooking elements from the spacious open kitchen and features an innovative Josper charcoal oven – which will lend unique flavours to dishes such as the Rubia Gallega prime rib – perfect for sharing – or fresh market fish, which, like the signature Caesar salad, is prepared tableside.
Situated in the heart of Central and envisioned as “a piece of the Mediterranean in the concrete jungle”, Basin features floor-to-ceiling windows, an extensive open kitchen and plenty of natural light. The clean and minimalist interior design, by House of Butler founder Amy Butler, celebrates Mediterranean chic with subtle touches of gold and dark blue.
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The new venue also includes a comprehensive art and culture collection from local artist Robert Lam, who is sharing his work in a restaurant for the first time in his career.
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