New restaurant alert in Hong Kong! Named after the French word for a preliminary sketch, @ebauche.hk is the debut restaurant of talented young chef @ahy_antonio who was formerly the Chef de Cuisine at Écriture. Working alongside Chef Toni is pastry chef @_cyrusypy_ who is a fellow Écriture alum. Rooted in modern French technique and shaped by Asian flavors, the menu delivers highlights such as Nam Yu beef tendon beignet, shima-aji & eggplant tartelette, snow crab with beetroot & bell pepper, homemade brioche with my choy butter, and the gorgeous kabu tart with chicken liver & black truffle. Pro tip: sit at the chef’s table directly in front of the open kitchen to see all the action up close.

Ébauche offers an 8-course tasting menu at HK$1380 per person with an optional 6-glass wine pairing at HK$980.

Our menu:

Nam Yu Beef Tendon Beignet

Shima-Aji & Eggplant Tartelette

Poultry Pâte Cracker

Homemade Brioche / Mui Choi Butter

Snow Crab / Beetroot / Bell Pepper

Scallop / Tomato / Choron

Kabu / Chicken Liver / Black Truffle

Sawara / Lemon Leaf / Celtuce

Char Siu Wagyu / Carrot / Kumquat
Beef Bourguignon / Preserved Radish / Quail Egg

Duck / Cabbage / Duck Giblets
Confit Duck Leg / Scallion / WinterBamboo

Pithivier / Pigeon / Foie Gras / Pineapple

Cucumber / Green Apple / Sake

Baileys / Milk Chocolate / Cocoa Nibs

Chocolate Soufflé / Black Truffle / Vanilla

Petit Four
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Ébauche
Causeway, Hong Kong
#supermelHK #supermelCWB Less