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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.

Food
Cocktails
Dessert
DINNER – To Start
TO START

Rubia Gallega Smoked Beef Fat Candle
sea salt / ciabatta

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

Roasted Scallops
sea urchin butter / spring onion / crispy shallots

Foie Gras Parfait
savoury granola / duck fat caramel / toast

Crispy Veal Sweetbreads
chimichurri aioli / sea salt

SHARING

Welsh Salt Marsh Lamb Shoulder (1.3kg)

Each week we receive a fresh salt marsh lamb straight from the rich Welsh coastline. A lamb that is reared around the Welsh coastal estuaries giving it a natural seasoning that reaches deep into the muscle. Retail and restaurant limited weekly.

 

Whole or Half Spanish Suckling Pig

For fans of the porcine variety, feast away on our traditionally cooked Spanish suckling pig.

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
SIGNATURE

45 DAY DRY AGED 12 TO 18 YEAR OLD PASTURE RAISED RUBIA GALLEGA

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.

Sirloin 18oz

Boneless Rib Eye 22oz
Bone in Rib Eye 48oz (limited portions per night)

BEEF

All beef is aged in our Himalayan Salt Chamber

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

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

Australian, M5, Wagyu, Sirloin 12oz

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

Australian, Wagyu, Bone In Rib Eye 32oz

ACCOMPANIMENTS

Bone Marrow

Foie Gras

Black Truffle Butter

House Made Sauces

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 Beef Ribs
bourbon barbecue glaze / watermelon slaw

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

COCKTAILS

Grind
Light – Citrusy
vodka / aperol / cinnamon / pineapple cordial / pink peppercorn infusion / lemon sherbet / orange / absinthe / black cardamom

Warhol
Rich – Umami
London dry gin / celery / lime / celery shrub / simple syrup / truffle chilli oil

Carmen
Smokey – Malted Herbaceous
geneva / caraway / mezcal / peach / pistachio / lime / pandan / absinthe

Lips
Earthy – Vegetal
blanco tequila / beetroot / green chartreuse / orange / agave / lime / peach foam

Cumbria
Dark Spirit – Spice
bourbon / rye / cognac / cumberland spice / angostura / espresso demerara

Achats
Herbaceous & Light
caraway / bianco vermouth / lime / cucumber / agave / chilli tincture

Revolver
Sour – Umami
scotch / Irish whiskey / lemon sherbet / lime / ginger / yuzu / absinthe / chartreuse

Apple-Pie Moonshine
Festivity – Baking Spice
spice rum / apple / cinnamon / vanilla

Buchanan
Postprandial Delight
cognac / px sherry / coffee infusion / pecan / black cardamom / passion fruit curd / chocolate bitters

MOCKTAILS

Bell Pepper Lemonade
bell pepper juice / lemon / agave / chilli tincture

Cucumber Fizz
cucumber juice / lime juice / sugar / thyme / chilli tincture / soda

Snowball
pistachio / green tea / egg white / heavy cream / lime juice / soda water

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

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