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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

Coal Roasted Beetroot Salad
mandarin / feta / pistachio vinaigrette

Roasted Bone Marrow
parmesan parsley crumb / balsamic onions

Sustainable Tuna Tartare
Sustainable Tuna Tartare

Charred Baby Gem Wedges
baby kale / roasted shallot vinaigrette

Fresh Burrata
macerated heirloom tomatoes / croutons / aged balsamic / kale pesto

Blue Mussels
clams / ‘nduja / bacon / cous cous / chive oil

Foie Gras Parfait
savoury granola / duck fat caramel / toast

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

SIDES

Triple Cooked Fries (Limited daily)

Fresh Baby Spinach
creamed or sauteed

Truffle Parmesan Fries

Creamed Corn
salsa verde

Roasted Pumpkin
sweet potatoes / lentils / yoghurt

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 22oz/ 32oz

Australian, M5, 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

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.

ACCOMPANIMENTS

Bone Marrow

Foie Gras

Black Truffle Butter

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

ENTREES

Pan Roasted Barramundi
heirloom tomatoes / lemon / tiger prawn / saffron aioli

Charcoal Roasted Whole Maine Lobster (1kg)
chilli garlic butter / burnt lemon

Roasted & Braised Australian Lamb
herb crusted rack / slow cooked shoulder ravioli / wild mushrooms

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

Spatchcocked French Baby Chicken
garlic herb butter / potato puree / charred corn salsa

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

COCKTAILS
NEGRONI SESSIONS

aged in clay pot

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

Negroni Cubano
cuban rum/ campari/ falernum/ antica formula

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

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
With Salad Buffet
STARTERS

Warm charred chicken breast
mixed greens / parmesan / roasted shallot vinaigrette

Coal roasted beetroot salad
mandarin / feta / pistachio vinaigrette

Fresh Burrata macerated tomatoes
croutons / aged balsamic / kale pesto

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

Beef empanadas
house made chimichurri / fresh greens

MAINS

Including free flow fries

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

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

Free Range Baby Chicken
garlic herb butter / potato puree / charred corn salsa

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

Pan Seared Sea Bass
heirloom tomatoes / french beans / crispy aubergine / chive oil

Truffled Orzo
wild mushrooms / wilted kale / crispy artichok / sous vide egg

SIGNATURE CUTS

Served with black truffle & Parmesan fries

Australian, M5, Wagyu, Sirloin 12oz

Irish, Grass Fed, ‘John Stone’ T-Bone 22oz

New Zealand, Beef Tenderloin, 8oz

DESSERT

Warm Chocolate Cake   
sweetcorn ice cream, candied popcorn

Caramelized Pineapple   
pumpkin seed crumble, toffee ice cream

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

Salad Selection | Seafood | Cheese

MAINS

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

Free Range Baby Chicken
garlic herb butter / potato puree / charred corn salsa

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

Sweetcorn Pancake
sauteed foie gras / bacon infused maple syrup

Pan Seared Sea Bass
heirloom tomatoes / french beans / crispy aubergine / chive oil

Truffled Orzo
wild mushrooms / wilted kale / crispy artichoke / sous vide egg

SIGNATURE CUTS

Served with black truffle & Parmesan fries

Australian, M5, Wagyu, Sirloin 12oz

Irish, Grass Fed, ‘John Stone’ T-Bone 22oz

New Zealand, Beef Tenderloin, 8oz

COCKTAILS

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

Mulberry Fizz
martell / chase elderflower / citrus / white wine / lime

Blue’s Aperol
merlet citrus / aperol / soda / prosecco / grapefruit juice

Peach Punch
becehkerovka / merlet triple sec / prosecco / peach / lime

Bloody Mary
ketel one / horse radish / roasted / tomato purée / lemon / bullion / spice mix

Mimosa

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

Fresh Burrata
Served with marinated heirloom tomatoes, croutons and aged balsamic

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

Sourdough French Toast
white chocolate butter / blueberry jam

Red Velvet Cake
raspberry dust / creme fraiche

Warm Chocolate Cake
sweetcorn ice cream / candied popcorn

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

DESSERT COCKTAILS

Buchanan
martell nobliage / px sherry / passion fruit curd / coffee & pecan maple syrup
/ aligator pepper / saline solution / bergamot / xocolate bitters

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