Hong Kong’s Michelin-starred Beefbar has launched an innovative new five-course wine and whisky pairing menu for business travellers with an appetite.
The new pairing menu, which is a homage to quality beef, allows diners the option of either having world-class wines paired with the dishes, or a carefully selected range of insightful whiskies, allowing for the best of both worlds.
Created by Executive Chef Andrea Spagoni, the new menu starts with a great beef classic, traditional American Prime Black Angus beef tartare “bistro-style”, matched with either 2015 Meursault Les Charrons from Vincent Girardin, a fruity and voluptuous Chardonnay or a Samaroli Glenallachie single malt from Speyside, a delectable whisky with hints of fresh pear, honeyed oak and pepper.
The Australian M5+ Black Angus short rib tataki is paired with a Big Sky “Provenance” Pinot Noir from Martinborough, New Zealand, the inherent complexity perfectly matches with the sweet, savoury flavours of the beef; or a Clynelish 14-year-old single malt from the Scottish Highland, a light, floral dram with touches of maritime flavours.
Beefbar’s Executive Chef Andrea Spagoni uses Japanese A5 Hyogo Tajima Kobe beef for his ravioli, which richness is balanced with either a full body 2013 Sangiovese “Maramia” from Italy’s Tenuta Mara winery, or a spicy, impetuous Hudson Rye Whisky from New York.
Korean 1++ Short Horn Hanwoo filet is served with comté cheese mashed potato and paired with either an Italian 2013 Ca’Rugate Valpolicella Campo Lavei Superiore or the smoky 12-Year-Old G&M Caol Ila single malt from the island of Islay.
A final touch comes in the form of a coconut mousse with pineapple compote and sesame tuile, echoed by Sunny Monte-Carlo, a cocktail that made with Clement Canne Bleue rum, Fair Acai Liqueur, sakura syrup, fresh pineapple and lemon juice.
This unique pairing menu is available daily during lunch and dinner service; priced from HK$1,180 (US$150) per person, with the choice between wine or whisky matching at an additional HK$600 (US$76) per person. Prices are subject to a 10% service charge.
Located in the heart of Central, Michelin-starred Beefbar has a capacity of 92 seats, featuring a main dining room dressed in earthy tones, leather, onyx-hued wood panelling, white marble and brass accents, and complemented by three intimate private dining rooms. The setting provides a feeling of timeless luxury that sets Beefbar apart from traditional prime-meat establishments, making Beefbar perfectly suited for business power lunches, intimate evening dining and special celebrations.
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