Off Business
Beef and Beyond
Andrea Spagoni

Veal Tartare

Veal Tartare -- Mashed veal meat is mixed with crunchy almond pieces and topped with a light mustard sauce. The soft texture of the veal contrasts nicely with the nut pieces in this signature dish of Beefbar.

Langoustine Carpaccio

Langoustine Carpaccio -- This zesty dish sharpens the appetite for the upcoming feast. Made with raw langoustine meat, mangoes, avocados, and a pepper, onion and lemon juice marinade, this carpaccio combines a fruity flavour with the sharp taste of spring onions to complement the smooth seafood base.

Kobe Tataki

Kobe Tataki -- Slices of A5 grade Kobe beef are topped with spring onion, shredded celery and walnuts for this appetizer. The pairing of celery and nuts adds an element of crunch, and the beef is served with an oriental marinade. According to Spagoni, this dish is one of the favorites on the Beefbar menu.

Bone in Tenderloin

Bone in Tenderloin -- The Bone in Tenderloin is a must-try dish in any contemporary steakhouse. Beefbar serves a generous portion that is rich and filling. Cooked to medium, the M5 grade wagyu beef is tender, juicy and thick. Apart from wagyu, the menu boasts a great selection of fillets, striploin and Angus beef for diners to choose from.

Sea bass ceviche, edamame, tosazu and quail eggs

Sea bass ceviche, edamame, tosazu and quail eggs -- This dish is served in the middle of the tasting menu, and uses fresh raw pieces of sea bass paired with Japanese edamame beans, a tosazu (rice wine vinegar) dressing and topped with a quail egg. The dressing perfectly complements the light taste of the fish and the sweetness of the edamame beans.

Black Angus and foie gras mini burger

Black Angus and foie gras mini burger -- The mini burger presents a stylish pairing of black Angus prime beef fillet and a slice of foie gras, seasoned with a tangy olive and orange sauce and served with a small bowl of fresh rocket salad on the side. Another staple on the menu, this dish is a creative spin-off from the mini burgers found in traditional steakhouses.

Irish Coffee Souffle

Irish Coffee Souffle -- To complete the tasting feast, this indulgent dessert pairs a deliciously light souffle with dark chocolate sauce, served with an Irish coffee and vanilla bean ice cream.

With its elegant and modern interior, Michelin-starred Beefbar brings a breath of fresh air to the world of steakhouses in Hong Kong.

The “beef bar” concept goes beyond the traditional steakhouse set-up, and allows Chef Andrea Spagoni to create a wide range of signature dishes to cater for the sophisticated tastes of Hong Kong diners. For example, a notable feature of the restaurant is its white marbled “raw bar,” which serves made-to-order carpaccio, tartare and ceviche, with a selection of pairing wines to accompany these raw meat and fish dishes.

2/F, Club Lusitano, 16 Ice House Street, Central
(852) 2110 8853


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