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Blue is the union of traditional butchery and contemporary epicurean dining. Our menu is inspired by a passion for the finest ingredients hand sourced from across the globe, presented with a refined minimalism that allows the products to speak for themselves. Our bartenders and chefs showcase their artistic license through flavoursome bold cooking, in house craft butchery, addictive cocktail combinations and appetisers that entertain both the eye and the palate. These are complimented by meat products which have been personally selected by our resident butcher to satisfy your most carnivorous desires.

MENU
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

Japanese Hamachi Crudo
sake infused radish / celery / black truffle

Sustainable Tuna Tartare
ponzu mayo / radish / tomatillo / crispy tostadas

Charred Mediterranean Octopus
green harissa / charred jalapeno aioli / smoke rub

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

Triple Cooked Fries (Limited daily)

Fresh Baby Spinach
creamed or sauteed

Charred Baby Gem Wedges
baby kale / roasted shallot vinaigrette

Truffle Parmesan Fries

Roasted Cauliflower
anchovy butter / green relish

Duck Confit Mac ‘n’ Cheese
slow cooked egg

DINNER
BEEF

All beef is aged in our Himalayan Salt Chamber

Australian, Black Angus 28 Day Dry-Aged, Bone in Rib Eye 26oz (for two)

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

Australian, M6, Wagyu, Sirloin 12oz

New Zealand, Beef Tenderloin, Chef’s Garnish 8oz

Australian, Pasture Raised, ‘Harvey Beef’ Boneless Rib Eye 14oz

Blue Beef Ribs bourbon barbecue glaze/ watermelon slaw

Argentinian Grass Fed Tomahawk 58oz

SIGNATURE

South Australian, Black Angus, 28 Day Dry-Aged, Full Blood Wagyu, Bone in Rib Eye 32oz

45 DAY DRY AGED 12 TO 18 YEAR OLD PASTURE RAISED RUBIA GALLEGA 18oz
These stunning cows have been left to roam the Galician hills in Spain from 12 up-to 18 years, giving the meat a rich and deep flavoursome experience, something that is super unique to Hong Kong. Added to that we dry-age for 45 days to maximize those beefy notes.

ADD ONS

Bone Marrow

Foie Gras

Black Truffle Butter

House Made Sauces – $20 each (to share 2-4 guests)
bearnaise/ chimichurri/ green peppercorn

Pacific Lobster Tail

ENTREES

Pan Seared King Ora Salmon
garlic puree / charred broccoli / olive salsa

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

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

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

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

Cavatelli
wild mushrooms / parmesan gremolata / olive oil

LARGE FORMAT DISHES

These dishes are designed for groups of four or more and must be pre ordered 24 hours in advance

48 Hour Slow Cooked USDA Beef Brisket 3kg
marinated in molasses and Coca-Cola / served with homemade piccalilli / dill pickles and horseradish

Whole Roasted New Zealand King Ora Salmon Side  2kg
stuffed with wild aromatics / served with garlic puree and vibrant olive salsa

Glazed BBQ Spanish Pork Belly  5kg
marinated with a secret dry rub then glazed over coals with a bourbon barbecue sauce

 

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

Vertigo
gin/ lemon/ basil/ soda

Fryeday I’m In Love
mitchters rye/ ginger ale

Wild Horses
fernet hunter/ mint/ cortese cedrata/ soda

Fools Gold
averna amaro/ kings ginger/ lime/ soda

Blackbird
lagavulin/ coke/ acid phosphate

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

Sustainable tuna tartare
ponzu mayo / radish / tomatillo / crispy tostadas

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

Fresh Mango Pudding   
meringue / cream sorbet / citrus granita

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

Tuna Tartare
Fresh tuna dressed in a zesty ponzu mayo and tomatillo salsa
and served with crispy tostadas

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

Grilled Peach
creme fraiche / miso apricot puree / anzac cookie crumble

The Smoking Pineapple
rum baba / coconut / lime curd / toffee foam

Chocolate Malt Brownie
whiskey caramel ganache / peppercorn ice cream

Micro Dessert
salted toffee foam / caramelized banana / pecan nut cookie

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