The Teriyaki Pork Belly burger special features slow-cooked pork belly slices, seared & glazed with teriyaki sauce, topped with white cabbage, sesame dressing and ginger mayonnaise.
Your favourite Christmas hamburger with a smashing new twist. 3 x 3oz grass fed Australian beef patties smashed on our screaming hot griddle. On the first patty we have caramelised onion jam studded with blue cheese on the second we have a cloak of melted Brie garnered with jewels of whole cranberry jam and on […]
To celebrate the launch of the new ImpossibleTM Pork, we united all the classic flavours of the iconic Vietnamese Bánh Mì. Pickled carrot and radish, cucumber, ginger mayonnaise and mint, the Impossible Pork patty blended with water chestnut, mushroom pâté, sweet and tangy glaze! *Available at all restaurants at HK$108 & as a lunch-set… until 29 […]
Inspired by Asian flavours, we present the Teriyaki Pork Belly special. Slow-cooked pork belly slices seared & glazed with teriyaki sauce, topped with white cabbage, sesame dressing and ginger mayonnaise. *Available at all restaurants at HK$108 & as a lunch-set… Drink Special: WATERMELON LEMONADE (fresh watermelon juice, lemon juice, soda water) Available from 31 August […]
Please give a warm welcome to our Summer burger special ‘Smokey and the Bandit’ brisket burger. This beauty is made with smoked brisket from our friends at Smoke & Barrel and a 100% grass-fed smashed beef patty. Topped with BBQ sauce, coleslaw and deep-fried pickles. Smoke & Barrel imported the beef brisket from a California […]
Meet The KARANA Jack Stack, featuring KARANA whole-plant pulled pork made from young jackfruit, BBQ sauce, house-made quinoa patty, coleslaw and onion rings. The KARANA Jack Stack is our quirky little plant-based take on the pulled pork, original, hearty and flavourful. Ask for our vegan buns to make it 100% plant-based! *Available at all restaurants at HK$128 & […]
THE LIBERTY IS BACK! Beefier & juicier than ever, featuring a 220g New Zealand grass-fed wagyu patty, onion jam, house pickles, dijon mustard, with a mound of melted truffle pecorino served between our signature toasted brioche bun and onion rings one the side. *Available at all restaurants at HK$238. Drink Special: ICED TEA LEMONADE a.k.a […]
Chef Neil Tomes has teamed up with Chef Peggy Chan, one of the region’s most authoritative voices on organic sourcing & sustainable food systems and created The Aftershroom. Featuring a breaded Lion’s Mane mushroom patty that is slathered with slaw made from kimchi, home-made veganise & Korean sweet and spicy Yangnyeom sauce, and butter lettuce, […]