Beefbar Brings Back the Refined Autumn Flavours

2020-10-15

Beefbar Brings Back the Refined Autumn Flavours

(Hong Kong, 15 Oct 2020) Embrace the season’s finest white truffles and sample the most exquisite beef at Michelin-starred Beefbar, where the most refined 7-course dinner degustation experience awaits. Chef Andrea has devised a new 7-course menu (HK$ 1,480) to celebrate Autumn’s seasonal ingredients, featuring white truffles and other signature Beefbar dishes to orchestrate with the season.

Highlighted dishes include Milk-fed Veal Filet Tartare, Tarragon & Praline, an elegant take of the classic dish uplifted by praline’s sweet and crunchiness texture; Short Rib Tataki, Ponzu Sauce, where Chef Andrea slightly sears the short rib and delivers a soothing taste with Japanese style ponzu sauce; Black Angus Beef Mini Burger with White Truffle, is the seasonal elevation of the all-time favourite in Beefbar, with homemade soft bun, tender Black Angus beef and the aromatic delicacy white truffle shaves, leading diners to endless aftertaste. Craving for more, add on Slow Cooked Egg Yolk, Jerusalem Artichokes, Eryngii Mushroom & White Truffle (extra HK$580 per person) to be immersed in the joy of autumn delicacies.

The 7-course dinner degustation menu is available until 31 Dec 2020, priced from HK$ 1,480 per person, subject to 10% service charge. You won’t want to miss the chance to indulge in the exquisite autumnal flavour in Beefbar!

Beefbar Refined Autumn Flavours – Tasting Menu

HK$1,480 +10% per person

Milk-fed veal filet tartare, tarragon & praline

Short rib tataki, ponzu sauce

Black Angus beef mini burger, white truffle

Homemade Kobe ravioli

Slow cooked egg yolk, Jerusalem artichokes, eryngii mushroom & white truffle

(additional item at HK$580 per person)

Korean “Short Horn” striploin served with Comté cheese mashed potato

Lemon tart, bulgur cracker

Highlighted Dishes

	Milk-fed Veal Filet Tartare, Tarragon & Praline Unconventional and sophisticated tartare of veal, tarragon and praline – an exclusive recipe with divine layers of flavor.
	Homemade Kobe Ravioli Handmade ravioli one by one, filled with signature Kobe beef, simple thought but flavorsome.
	Short Rib Tataki, Ponzu Sauce Seared short rib tataki with Japanese style ponzu dressing by using soy sauce, mirin, Khumbu and mixed cress on top.
	Korean “Short Horn” Striploin served with Comté Cheese Mashed Potato The top-quality beef cut Korean 1++ Short Horn Striploin with Smooth & creamy potato and melted comté cheese on top, a well pairing with each other.
	Lemon Tart, Bulgur Cracker Lemon custard with bulgar cracker and pistachio, a complexity of sour-sweet and crunchiness texture.