Beefbar Presents New Autumn Menu

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Central Hong Kong’s Michelin-starred shrine to steak, Beefbar, has created a new seven-course Autumn degustation menu we think you might like.

We’re fans of Beefbar, and Chef Andrea’s refined approach to a great piece of beef. If you’re also fans, or if you’ve been waiting for an excuse to visit this carnivorous institution, the new Autumn tasting menu just might be the rationale you seek.

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Packed with seasonal flavours, including white truffles, the new Beefbar Autumn menu (priced at HK$1,480++ and available until December 31st) celebrates the finest ingredients from the four corners of the globe, with highlights including an elegant take on classic milk-fed veal filet tartare uplifted with tarragon and sweet praline; short rib tataki in zesty ponzu sauce; and a decadent Black Angus mini beef burger with white truffle.

Central Hong Kong's Michelin-starred shrine to steak, Beefbar, has created a new seven-course Autumn degustation menu we think you might like.

There’s also homemade Kobe ravioli; Korean “Short Horn” striploin served with Comté cheese mashed potato; the option of slow-cooked egg yolk with Jerusalem artichokes, eryngii mushroom &and white truffle; and lemon tart with bulgur cracker to finish you off.

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We couldn’t think of a better way to welcome the fleeting winter months.

For more Wining & Dining inspiration click here.

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About Author

Nick Walton is a Hong Kong-based photojournalist and Group Managing Editor for Artemis Communications, producers of Alpha Men Asia, JETSETTER Magazine, Explorer Magazine, The Art of Business Travel, Mirandus, IKHLAS, The Journal and The Edition.

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