BRUT

Cooked to perfection and served with summertime in mind ☀️
Charred octopus, yuzu tonnato and tomato salad with kombu dressing. It’s magical. Come and get it!

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This might just be the most delicious thing I’ve ever eaten. Introducing my new found love - Filipino Crab Fat. Our chef did not hold back here, he went hard on this crab fat, barley risotto and I thank him for it almost every day. Come try for yourself, but beware of falling hard and fast 🦀 ❤️

xx- Cami

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Smiles for miles 🥂

Pouring some extra special drops tonight 🥂
Make yourselves comfortable, we’ll take care of the rest 🤍

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The Brut Martini is waiting right here for you 🍸
See you tonight Hong Kong 😘

Hot off the press! Brut’s first ever “BOUGIE BOODLE FIGHT”.
One night only, July 10th.
Reservations now open via sevenrooms.

That’s right, Chef CJ and Chef Jeston Chua of .hk are joining forces to present an elevated take on a sharing-style Filipino meal traditionally enjoyed by army cadets. Since then, this camaraderie-building dining experience, during which the food is presented entirely on banana leaves has become an iconic practice in the Filipino nation. It’s yet another beautiful example of how food and culture go hand in hand – in this case, literally, as its customary for guests to eat using only their hands.

In true Brut fashion we have decided to Bougi-fie the affair by serving up an elevated take on the historical spread and to accompany it with non-other than a curated collection of Magnums of Grower Champagne.

Come feast with us! It’s going to be so much fun.

So much more than just “banana cake”. You’ll see.
This delicious little dessert is available now and until our pastry extraordinaire decides otherwise.
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Something cute is in the works. Stay tuned 😉hk

Throwing back a gorgeous moment captured by of our dinner earlier this month. What a night it was 💫

Ageing gracefully 🤍

The wait is over! For the first time in the history of Brut, we are announcing the release of the one and only – Brut Martini.
Created by non-other than himself, this floral, nutty take on a classic martini is simply heaven. We’re launching it today and while we still have some glass wear to buy, it’s here and it’s ready and it’s perfect 🍸

Proud as ever, 5 years young.

For future reservations, book at our LINK IN BIO https://www.sevenrooms.com/reservations/brutsaiyingpun?venues=brutsaiyingpun%2Cpondisaiyingpun&fbclid=PAAaZEnv6txsrBOZ4sq4fRBge3ADwPpRIFFAMTtX7kxb-lEyRFwE1TaC90fwc

Only available on our 5 course tasting menu: scallop crudo with house XO sauce, almond milk and garlic shoots. Book a table at the link in bio. 🍷

In Hong Kong, warm weather is always around the corner. Come have a glass and a bite while admiring our gorgeous floral arrangements by 🌻

Cozy up with our fire roasted heirloom carrots over the creamiest parsnip purée— it’s cold out there. Book at the link in bio

Our new pandan cheesecake has quickly become a favourite. Miso caramel, coconut crumbles, pandan essence— thank you chef Cynthia, we’re in love…

December 24, 2002, one night only. Book at the link in bio🍷

Book at the link in bio. See you tonight 🍷

We’re changing up our menu soon! Last chance to order old favourites… Oh, and we have spots available tonight! Come on in 🍷

Only the best. Come check out our brand new wines by the glass 🍷book at the link in bio!

New dish: broccolini, black garlic, tofu purée with sesame and caramelised miso, toasted cashew. Book your table at the Link in bio 🍷

Taking an extra day for some extra rest this coming Monday Oct 31st.
We’ll see you back on Tuesday for all things delicious 😘

Previously off-menu, currently on-menu; as per your request. — Book your table at the link in BIO 🍷— thanks for the photo.

New wines by the glass are up! Book your table at the link in bio! 🍷

Georgian wine might be .g852 ‘s new love… come in for a sneak preview of these truly unique, DELICIOUS, surprising wines. BOOK at the link in bio. 🇬🇪

Brand new on our by the glass list is Tin Solider— a salty sweet skin contact with notes of salted caramel, buttered toast and a struck match. We love it with our (new!) crispy braised pork w/ parsnip purée… book your table with us at the link in bio 🍷

Dear Brut Community —

Can’t get any more ‘Brut!’ than the OG Mac & Cheese under neon light; We like to pair ours with dry sherry — now that’s a vibe. Book your table at our LINK IN BIO. 🍷