Rare, Raw and Well Done
The discerning carnivore’s inspired gastronomic nirvana
Helmed by Michelin-starred Chef Andrea Spagoni, Beefbar is one of the most popular steakhouses in Hong Kong, tempting the city's discerning carnivores with a mouth-watering selection of sublime high-grade cuts sourced from the United States, Australia, Japan and Korea.
The refined yet casual venue was designed by the team at Humbert and Poyet and cuts a bold statement with symmetrical lines and patterns adding to the luxurious blend of dark leathers, woods, burnished bronze fittings and polished marble. There's a range of comfortable seating including stools at the vibrant cocktail bar where guests can enjoy a range of bar snacks like the Kobe sliders and superb signature cocktails including the iconic Steak Mary.
Alternatively dine in style in one of the private rooms, or on the outdoor terrace, or book a table in the sumptuously furnished main restaurant which, by the clever use of glass wine cabinets, affords diners an unexpected degree of intimacy.
While biased towards high-quality beef, the menu at Beefbar also offers a selection of non-steak dishes imagined and presented with the same purity of thought Spagoni is renowned for. Check out the Raw Bar with its seasonally adjusted collection of dishes like tuna, veal, oyster and caviar tartare, sea bass ceviche served with an intoxicating saffron, fennel and mandarin sauce. Or indulge in guinea fowl ravioli, Hokkaido scallop carpaccio with ponzu sauce and the scrumptious kale and avocado salad dressed with lemon zest and parmesan before hitting the sensational steak listing complemented by a monumental drinks list and inspiring traditional desserts like lemon cake and tiramisu.
From the collection of wagyu, Kobe, hanwoo and Black Market Australian black Angus steaks select your favourite cut, including Denver, bone-in fillet, braised short rib, rib eye, Porterhouse, filet mignon, butcher's and emperor's cuts. For sharing try the Creekstone Farms American Prime côte de boeuf, a 1.2kg feast of succulent beef for two. There are also six sauces, six styles of mash, roast potatoes and French fries alongside a terrific collection of seasonal vegetables.
For those who can't decide why not give the Tasting Menu a try? Start off with American Prime black Angus beef tartare followed by Australian M5 black Angus short rib takaki with Japanese A5 Kobe ravioli and Korean hanwoo fillet to follow before finishing up with the famous Sunny Monte-Carlo coconut mousse. The Tasting Menu is also available with either wine or whisky pairings.
Open for lunch and dinner, discover Beefbar Hong Kong on the second floor of Club Lusitano on Ice House Street, Central, where the effervescent Italian chef, with stints at Rossini in Florence, Le Siepi in Turin, and Ristorante Pier Bussetti al Castello di Govone as well as London's Nobu Park Lane and Ubon by Nobu behind him, will ease you into an inspired steakrich gastronomic nirvana.
BONE-IN RIB-EYE PAIRED WITH STEAK MARY