Blue · Butcher & Meat Specialist – A Brand New Concept

It came as a total surprise when Blue Butcher was closed and is transformed completely into Maximal Concept‘s latest venture, a new butcher shop and dry-ageing room, also a bar and restaurant. The group introduces a whole new culinary team including the original team plus a new artisanal butcher, Jonny Farrell from England, who brings in a traditional butchery method called the seam butchery. The custom-made dry-ageing room is lined with pink Himalayan salt bricks to impart sweet flavor to the meat, where make one of the signatures 45-day dry-aged 12- to 16-year-old Galician Blond bone-in rib-eye. But after all, the Blue Butcher team still stays close to their dry-aged beef root and serves phenomenal International food.

To start we dig into a beef fat candle that has been lightened up and we literally just dip our ciabatta into the melted fat, with some sea salt and black pepper. It is such a guilty pleasure!

Follow by some more appetizers such as scallop ceviche with guacamole, chicken liver mousse, the bone marrow is a highlight which is served with Brûlée-d foie gras pieces and an exceptionally sweet and delicious onion jam. I also love the croquette made with Rubia Gallega beef, with a crispy bread coating, tomato confit and a perfectly poached egg on top.

Our 45 day dry aged 18 year-old ribeye is definitely quality assured, succulent and seasoned with only a dash of sea salt, whereas the free range roasted whole chicken is my favourite, excellently tender, moist and served with a luscious peppery sauce. Truffle fries are also the must-order here.

We round off the night with three amazing desserts, a deconstructed red velvet cheese cake with a tangy cream cheese ice cream, the irresistibly airy banana mousse with toffee foam, and the best lime & basil sorbet covered with a sticky and toasted Italian meringue. Everything is just so perfect!

Blue  · Butcher & Meat Specialist

Dining Room

Dinner Menu

Cocktail Menu

Galician Smoked Beef Fat Candle, Sea Salt, Ciabatta

Galician Smoked Beef Fat Candle, Sea Salt, Ciabatta

Scallop Ceviche & Guacamole

Scallop Ceviche & Guacamole

Bone Marrow & Foie Gras Brûlée

Chicken Liver Mousse, Crispy Corn, Grilled Crostini

Chicken Liver Mousse, Crispy Corn, Grilled Crostini

Rubia Gallega Croquette, Slow Cooked Egg, Tomato Confit, Roasted Garlic Sauce

Rubia Gallega Croquette, Slow Cooked Egg, Tomato Confit, Roasted Garlic Sauce

45 Days Dry Aged 18 Year-Old Pasture Raised Rubia Gallega

Boneless Rib Eye

French Free Range Yellow Chicken, Whole

Truffle Fries

Deconstructed Red Velvet Cake, Cream Cheese Ice Cream, Textures of Raspberries

Deconstructed Red Velvet Cake, Cream Cheese Ice Cream, Textures of Raspberries

Banana Mousse, Caramelized Pecan Nuts, Salt Toffee Foam

Lime & Basil Sorbet, Lime Curd, Italian Meringue

Lime & Basil Sorbet, Lime Curd, Italian Meringue

Lips
Avion blanco, beetroot juice, green chartreuse, cointreau, agave, lime, peach foam, saline solution

Blue · Butcher & Meat Specialist
Address: 108 Hollywood Road, Central District, Hong Kong
Telephone: 2613 9286
Opening Hours: Mon-Sun 18:00-23:00
Website: http://www.bluebutcher.com / https://www.facebook.com/BlueButcher

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