Brut! unveils a fresh seasonal menu inspired by the unique culinary background of Head Chef CJ Jalandoni. The characteristically playful and unpretentious restaurant is known for its innovative approach to food and wine, and the new additions will not disappoint, with off-menu surprises adding to the excitement. Served alongside an ever-evolving contemporary wine list that champions purpose-driven producers with a generally low-interference approach to winemaking, Brut! remains one of the most forward-thinking restaurants in Hong Kong.
New to the Smaller plates, the Salt & Vinegar Mackerel with Cucumber and Buttermilk (HK$108) nods to a classic fried Filipino dish, but is gently poached in oil for a subtler and more delicate texture and flavour. A vibrant marinade of calamansi, vinegar, ginger and garlic brings uplifting zing to the richly flavoured fish, resulting in a brilliantly complex plate that pairs perfectly with choice pours like Minimus Dijon-Free Chardonnay from Willamette Valley in Oregon. Also new is the Prawn Toast with Ginger Jam and Curry Mayo (HK$48 per piece) – an elevated take on the America-Chinese classic with bags of aroma.
Bigger Plates like Seared Salmon with Corn Flan, Charred Jalapeños and local Hibiscus (HK$188) celebrate the bright and fresh flavours of spring, while Chef CJ’s earthy Hojicha Barley Risotto, Water Bamboo Shoots and Morels (HK$148) is a masterful accomplishment — complex, layered earthy flavours derived from choice fungi and premium hojicha tea shine in a dish that is remarkably light. On the tasting menu, a new Roasted Lamb Rack with Carrot Mash, Tamarind Chutney and Herbed Coconut Yoghurt (tasting menu only) perfectly blends distinct Asian flavours to balance the delicious fatiness of the lamb. The perfectly executed dish is sure to become a Brut! spring/summer signature.
The pioneering Sai Ying Pun eatery aims to create a dining experience that is out of the ordinary yet entirely approachable. Guests may choose to enjoy the sharing-style a la carte menu, or put their trust in the hands of Chef CJ with a Six Course Tasting Menu (HK$550 per person), with a Vegetarian Tasting Menu (HK$480 per person) also available.
Founder Camille Glass’s Three or Five-Glass Wine Pairings (HK$380/HK$580) will dazzle even the most consummate vinophile, with her intuitive selections showcasing some of the world’s most interesting boutique wines. Those opting for an alcohol-free dinner should take advantage of the new No Abv Pairing featuring concoctions like the ultra-creative Yellow Beetroot, Tamarind and Mulberry Leaf Tea.
Brut!
Address: Shop C, 1 Second Street, Sai Ying Pun, Hong Kong
Website: www.brut.com.hk
Telephone: 3460 5863
Social media: @bruthongkong
