Batard HK

Join Our Kitchen Team! We’re expanding our kitchen team and looking to fill the following positions:

- Demi Chef de Partie
- Chef de Partie
- Pastry Chef de Partie

If interested, please send your CV and your contact information via Instagram DM.

At Bâtard, our Crispy Scaled Amadai is paired with Korean Zucchini and Wakame Beurre Blanc. Experience this exquisite dish with a glass of Denis Bachelet Gevrey Chambertin Les Corbeaux 1er Cru 2020.

August reservations are now open at Bâtard. Call us at +852 2318-1802 or message us via WhatsApp at 6504-9193 to reserve your table. Our last day of service at our Sai Ying Pun location will be on August 25th.

We are now serving:
Lunch - on Thursday, Friday and Weekend, 12pm -2:30pm
Dinner - Daily, 6pm -10pm (Last order by 9pm)

August reservations are now open at Bâtard. We’d like to invite you to join us for a final farewell at our Sai Ying Pun location before we embark on a new chapter. Our last day of service will be August 25th. We hope to see you one last time before we transition to our new home in the Pedder Building, where we will be operating as a members-only club. Call us at +852 2318-1802 to reserve your table.

For membership details at Club Bâtard, please email us at [email protected].

We are now serving:
Lunch - on Thursday, Friday and Weekend, 12pm -2:30pm
Dinner - Daily, 6pm -10pm (Last order by 9pm)

We are thrilled to announce that Bâtard will soon be relocating to the iconic Pedder Building in Central. Your love and support since 2020 have meant the world to us, and we cannot wait to welcome you to our new home.

In the meantime, we invite you to join us for lunch from Thursday to Sunday, or dinner daily, and savor the exquisite Bâtard specialties before we transform into a members-only restaurant at Club Bâtard. Secure your table today by calling 2318-1802.

Please stay tuned for the official moving date, which will be announced in the near future. To stay informed about our exciting journey, be sure to follow . For membership inquiries, please email [email protected].

Enjoy the flavors of White Asparagus from Loire Valley, accompanied by Parmesan snow, pine nuts, and a subtle touch of whole grain mustard. Complement it perfectly with the Paul Pernot Bienvenues Batard Montrachet Grand Cru 2020 for a delightful pairing!

Peek behind the scenes as our chefs work their culinary magic, preparing Batard’s Burgers with finesse.

Bookings for June open on May 1st at 12:00 PM. Call us at +852 2318-1802 to reserve your table.

We are now serving:
Lunch - on Thursday, Friday and Weekend, 12pm -2:30pm
Dinner - Daily, 6pm -10pm (Last order by 9pm)

Creamy, rich, and delightfully crunchy, experience gastronomic bliss with our Foie gras tart that features a touch of Roscoff onion and is topped with grapes jelly.

Experience dessert perfection with Bâtard‘s Warm Cheese Tart. Immerse yourself in the velvety smoothness of Brillat-Savarin cheese, perfectly balanced with the satisfying crunch of grated roasted hazelnut. Indulge in this delightful ending that will undoubtedly leave you craving for more.

Bookings for May open on April 2nd at 12:00 PM. Call us at +852 2318-1802 to reserve your table.

We are now serving:
Lunch - on Thursday, Friday and Weekend, 12pm -2:30pm
Dinner - Daily, 6pm -10pm (Last order by 9pm)

Poached Brittany Turbot in Vin Jaune, served with sautéed leeks and morel. This bountiful creation serves 8-10 guests, making it an extraordinary dish for gatherings. Delight in the turbot’s captivating flavors and sumptuous texture with your loved ones.

Elevating the humble burger to new heights, our Bâtard’s Burger presents a symphony of flavors and textures – the tender, juicy duck patty meets the velvety richness of duck foie gras, accented by the tangy notes of bbq sauce and the vibrant capsicum. This decadent indulgence pairs exquisitely with the celebrated Chateau Lafleur, Les Pensees De Lafleur, 2000 - a harmonious marriage of opulent flavors.

Taste the essence of Dombes with our Slow Roasted Barbarie Female Duck, tender and juicy, combined with lemony chanterelles, cherries, and a savory Poivrade sauce. A symphony of flavors and textures.

Delight in the harmonious blend of flavors in our Foie Gras Tart, featuring foie gras mousse, Roscoff onion puree, and black winter truffle, perfectly paired with Georges Vernay Condrieu de Vernon 2020.

Bookings for April open on March 4th at 12:00 PM. Call us at +852 2318-1802 to reserve your table.

We are now serving:
Lunch - on Thursday, Friday and Weekend, 12pm -2:30pm
Dinner - Daily, 6pm -10pm (Last order by 9pm)

End your meal on a high note with our Annou Sweet Potato Mont Blanc – a captivating blend of flavors and textures that brings pure joy. Delicate rice puff and mochi offer delightful chewiness, complemented by smooth brown butter ice cream. A touch of coffee meringue and snow salt adds subtle indulgence. Perfectly pairs with a glass of Joh. Jos. Prum Graacher Himmelreich Riesling Auslese 2007

Step into the kitchen of Bâtard, where our talented team works tirelessly to deliver the highest quality dining experience. It's the place where passion meets perfection.

Savor the delicate and unparalleled flavors of Alaskan King Crab Chawanmushi, accompanied by the delightful combination of Sugar peas and Périgord winter truffle, exclusively at Bâtard.

Bookings for March open on February 5th at 12:00 PM. Call us at +852 2318-1802 to reserve your table.

We are now serving:
Lunch - on Thursday, Friday and Weekend, 12pm -2:30pm
Dinner - Daily, 6pm -10pm (Last order by 9pm)

Celebrate the arrival of the new year with a refined touch at Bâtard and our indulgent Foie Gras Torchon. Paired with pear compote, roasted hazelnuts, and accompanied by brioche bread, this delicacy promises a memorable dining experience.

#2024

Celebrate the joy of the Christmas season with our Winter Seafood Bouillabaisse. Indulge in the festive flavors of charcoal grilled Rouget, accompanied by delightful Normandy mussels, squid, prawn, and potato. To elevate your experience, pair this exquisite dish with a bottle of Paul Pernot Bienvenues-Bâtard-Montrachet Grand Cru 2015. Let the rich and complex flavors of this exceptional wine enhance the culinary magic of the holidays.

Discover perfection this Christmas Eve at Bâtard with our Beef Wellington. Seared Angus beef tenderloin, brandy-infused and layered with exquisite mushroom duxelles and decadent foie gras. Encased in a delicate spinach and puff pastry shell. Accompanied by the distinguished Grand Vin de Chateau Latour 1995 for an unparalleled dining experience. A masterpiece of taste and sophistication.