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At Blue we source from high quality, sustainably-minded farms with ethical farming practices from around the world. Over the years we have built close relationships with many dedicated farmers and producers directly. With this likeminded ethos we believe it forms the foundation for a great restaurant and great food. Our chefs treat the produce that we source with the utmost TLC (tender loving care), from the moment they reach us to the moment we serve you.

At Blue we take our meat seriously. We allow our cuts ample time to dry-age in our custom designed climate controlled fridge using salt bricks. One of our signatures is our exclusive Rubia Gallega breed of cattle, raised in the Galicia community of north-western Spain. This breed is said to be one of the best in the world and are left to graze for up to 15 years longer than your normal breeds. During this time the marbling matures, ultimately giving the beef a distinctly deep and intense flavour.

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Holiday Season Menu

HK$625 +10% per person
(serves 4 people)
From 26th November – 25th December
for dine-in and takeaway

Food
Cocktails
Dessert
DINNER – To Start
TO START

Home Made Corn Bread
Canadian maple syrup / smoked paprika sour cream

Roasted Baby Beetroot
beet hummus / granola / stratiacella / burnt lemon vinaigrette

South American Polenta Cake
confit portobello / oregano pesto / cherry tomatoes

Cured Sustainable Baltic Salmon
labneh / pickled chilies / salmon roe / garlic bread

Char grilled King Prawn
parsley / roasted garlic / chili oil

Deep Fried Foie Grass
housemade waffle / bourbon glazed cherries / spiced maple syrup

Grass Fed Steak Tartare
iberico ham/ smoked egg-yolk/ charred bread/ tomato

SIDES

Fries 

Sauteed or Creamed Spinach

Charred Baby Gem Wedges

Truffle Parmesan Fries

Roasted Cauliflower
anchovy butter

Duck Confit Mac ‘n’ Cheese
slow cooked egg

OTHER THAN STEAKS

Sustainable Baltic Salmon
garlic puree / charred broccoli / olive salsa 310

Roasted Herb Crusted Lamb Rack
burnt carrot / silver beet / mint chutney / lamb jus 320

Roasted Canadian Pork Chop
apple compote / savoy cabbage / grain mustard 360

Whole Roasted French Baby Chicken
foie gras truffle stuffing / potato puree / chicken jus 320

Squid Ink Linguine
sea urchin / garlic / chili / salmon roe 360

Blue Burger
 
caramelised onions / sharp cheddar / kosher pickle / secret sauce / fries

SIGNATURE SET MENU

Start your meal with our house made cornbread, followed by our cured sustainable Baltic salmon and our signature grass fed steak tartare. You can then select two of our decadent add ons as well as receive a trio of our house made sauces.

Full Blood Wagyu Tomahawk, M6 South Australian, 68oz
home made cornbread / cured sustainable baltic salmon / grass fed steak tartare
choice of two sides / trio of sauces

*upgrade to 45 Day Dry-Aged Rubia Tomahawk, Spain 75oz

DINNER
BUTCHER'S CUTS

Wagyu Sirloin
M6 Kobe Farms Australian
12oz
 

Grass Fed T-Bone
‘John Stone’, Irish
28oz

Grain Fed Rib Eye
TaraValley, Black Angus Australian
14oz

Natural Tenderloin
South Island, New Zealand
8oz

Grass Fed Sirloin
Tara Valley, Black Angus Australian
12oz

Blue Beef  Ribs
bourbon BBQ glaze
watermelon radish slaw

35oz

*All steaks come with free flow fries

DRY AGED CUTS

Black Angus Bone-In Ribeye
28 day Dry- Aged, Australian
26oz

Full Blood Wagyu Tomahawk
28 day Dry- Aged M6, Australian
68oz

Rubia Gallega Sirloin
45 day Dry- Aged, Spain
18oz

12 To 18 Year Old Pasture Raised

Rubia Gallega Tomahawk
45 day Dry- Aged, Spain
75oz

12 To 18 Year Old Pasture Raised

SIGNATURE SET MENU

Start your meal with our house made cornbread, followed by our cured sustainable Baltic salmon and our signature grass fed steak tartare. You can then select two of our decadent add ons as well as receive a trio of our house made sauces.

Full Blood Wagyu Tomahawk, M6 South Australian, 68oz
home made cornbread / cured sustainable baltic salmon / grass fed steak tartare (per person)
choice of two sides / trio of sauces

*upgrade to 45 Day Dry-Aged Rubia Tomahawk, Spain 75oz

 

HOUSE MADE SAUCES

Bearnaise

Chimichurri

Green Peppercorn

Trio of Sauces

ADD ONS

Grilled King Prawn 

Bone Marrow 

King Crab Leg

 Foie Gras

Black Truffle Butter

COCKTAILS
NEGRONI SESSIONS

aged in clay pot

Negroni Tinto
gin/ campari/ port wine/ creme de cacao

Negroni Cubano
cuban rum/ campari/ falernum/ antica formula / orange bitters / cinnamon

Negroni Mezcalato
mezcal/ campari/ cynar/ cinzano red 1757/ black salt

Barrel-Aged Boulevardier
rye/ antica/ campari

HI - BALLS

Butcher’s Sangria
wine / brandy / fresh fruit

Vertigo
gin/ lemon/ basil/ soda

Lillet Spritz
lillet blanc / grapefruit juice / prosecco

Elderflower Spritz
lillet blanc / lemon / elderflower tonicin/ lemon/ basil/ soda

COCKTAILS

Forever Young
vodka/ cranberry/ grapefruit/ citric solution / cranberry shellac

Wild Night is Calling
gin/ green chartreuse / lychee

Devil in Disguise
bourbon/ peanut butter/ salted marshmallow distillate

Renegade
cognac/ spent coffee rinds/ spent lime husks/ spice mix/ milk/ pineapple/ pandan

Like a Rolling Stone
spiced rum/ apple/ cinnamon/ vanilla

SHARING

The Blue Absinthe Fairy
london dry gin/ absinthe/ lemon/ sugar/ dry vermouth/ blue curacao/ seasonal fruits

Blue Digestive
bourbon/ orange/ lemon/ cardamon/ rasin/ trio citrus

MOCKTAILS

Paint It Blackcurrant
blackcurrant/ salt/ lime/ soda

Raspberry Fields
raspberry/ salt/ lime/ soda

SET LUNCH
STARTERS

Grass fed steak tartare
iberico / smoked egg-yolk/ charred bread / tomato

Roasted beetroot
beet hummus / whipped feta / granola / burnt lemon vinaigrette

Roasted bone marrow
parmesan parsley crumb / balsamic onions

Cured Sustainable Baltic Salmon
labneh / pickled chilies / salmon roe / garlic bread

Charred baby gem wedges
baby kale / roasted shallot vinaigrette

MAINS

Including free flow fries

Australian Pasture Raised Black Angus Rib Eye 10oz
black truffle & parmesan fries

Blue Burger
caramelized onions / sharp cheddar / kosher dill pickle / secret sauce / fries

Coal Roasted Canadian Pork
apple compote / savoy cabbage / grain mustard

Pan Seared Salmon
garlic puree / olive salsa

Cavatelli
wild mushrooms / parmesan gremolata / olive oil

SIGNATURE CUTS

Served with black truffle & Parmesan fries

Australian Wagyu Sirloin 12oz

Irish Grass Fed, John Stone T-Bone 28oz

New Zealand, Beef Tenderloin, Chefs Garnish 8oz

DESSERT

White Chocolate Mousse
blueberry thyme jam / lemon

Caramelized Pineapple
pumpkin seed crumble / toffee ice cream

BRUNCH
Free flow options available with Perrier Jouet Champagne, Lapostolle Merlot, Lapostolle Sauvignon Blanc, Acai Sour, Blue’s Aperol and House Draft.
BUFFET STATIONS

Toasts | Salad | Crudo | Charcuterie

| Seafood | Carving | Cheese

MAINS

Blue Burger
caramelized onions / sharp cheddar / kosher dill pickle / secret sauce / fries

Coal Roasted Canadian Pork
apple compote / savoy cabbage / grain mustard

Deep Fried Foie Gras
housemade waffle / bourbon glazed cherries/ spiced maple syrup

Pan Seared Salmon
garlic puree / olive salsa

Cavatelli
wild mushrooms / parmesan gremolata / olive oil

SIGNATURE CUTS

Served with black truffle & Parmesan fries

Australian Wagyu Sirloin 12oz

Irish, Grass Fed, ‘John Stone’ T-Bone 28oz

New Zealand, Beef Tenderloin, 8oz

COCKTAILS

Sangria
martell / chase elderflower / citrus / white wine / lime

Acai Sour
cachaca yaguara / açai / lemon / egg white / soda

Blue’s Aperol
aperol / soda / prosecco

Pomegranate Mojito
bacardi negra/ pomegranate/ lime / mint / soda

Bloody Mary
absolut / horseradish / roasted / tomato purée / lemon / bullion / spice mix

Fresh Juices

Coffee

Tea

Blue Soft Drinks

DESSERT

Pastries

Crepe Station

Daily Cake Selection

BRUNCH
Free flow options available with Perrier Jouet Champagne, Lapostolle Merlot, Lapostolle Sauvignon Blanc, Mulberry Fizz, Blue’s Aperol and House Draft.
BAR SNACKS

Black Truffle Fries
Served with ketchup or truffle mayo

Grass Fed Steak Tartare
iberico ham / smoked egg-yolk / charred bread / tomato

Cured Sustainable Baltic Salmon
Labneh / pickled chilies / salmon roe / garlic bread

Cheese Board
Chef’s selection of cheese served with condiments and crackers

Meat Board
Chef’s selection of charcuterie, gherkins and piccalilli
served with warm crunch bread

Bone Marrow
Parmesan parsley crumb/ balsamic onion

Blue Sliders (3 pcs)
Caramelised onions/ sharp cheddar/ kosher pickle / secret sauce

DESSERT

Strawberries & Cream
elderflower / strawberry compote / candies almonds / olive oil

The Blue Alaska
vanilla bean ice cream / pineapple / sage / bourbon

Dulce De Leche Rocher
apple pie / mocha / hazelnut

Micro Dessert
lemon ice cream / pastry cream / almond tuille

BESPOKE CAKE

Red Devil
Inspired by the original recipe created in 1940. Three moist layers of stunning red velvet, filled and topped with a creamy cream cheese frosting, and dusted with dried raspberry power.

DESSERT COCKTAILS

Toasted Almond
amaretto / remy martin vsop / homemade vanilla syrup / lavender / egg yolk / milk

Expresso Martini
vanilla infused vodka / kahlua / espresso – blue’s famous espresso martini

DESSERT WINES

NV – Graham’s 10 Years Old Tawny Port
Douro, Portugal

2008 – Semillon, Sileni
Hawkes Bay, New Zealand

Holiday Season Menu

HK$625 +10% per person
(serves 4 people)
From 26th November – 25th December
for dine-in and takeaway

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