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The Butcher’s Black Tie Affair on New Year’s Eve

November 1, 2013 Lifestyle No Comments Email Email

Blue Butcher wants to make your last meal in 2013 memorable. Head Chef, Danny Chaney, has created a six-course menu for this New Year’s Eve. Raise your glasses and toast to 2014 in black tie style.

From our famous steaks down to the sea salt that we use, we tried and tasted all the ingredients at Blue Butcher.  We carefully hand-sourced the world’s finest meats for you to enjoy and our New Year’s Eve menu is no different.

To start off your evening, we are serving the Coffin Bay Oysters with a glass of champagne. Then move on to the Compressed Melon & Espuma, with crisp & cured Spanish ham and chili sand. The Vension Tartar comes next with doubled smoked yolk and crisp sourdough. Then comes the Kurobuta Pork Head Cheese and French Chicken Terrine, with roast pistachio, feta emulsion and grilled bread. To cleanse your palate for the main course, Pigs Blood Sorbet will be served.

Moving on to the highlight, choose between Slow Cooked Mayura Sirloin with purple cauliflower purée, crisp leeks and classic béarnaise and the Roasted Barramundi, with artichoke salad, muddled lime pesto and white anchovy vinaigrette. Dessert is the White & Dark Chocolate, served with sweet and salty tart with Tahitian vanilla cream.

Dine with friends and family at Blue Butcher for an unforgettable New Year’s Eve as live music sets the mood for the evening. The six-course dinner is priced at HK$980 for the first seating (seated between 6:30pm and 7:30pm). The second seating, priced at HK$1,200, starts at 8:30pm onwards, including the party until the first hours of 2014. Reserve your table early and ring in the New Year with the Butcher.

*Price per person plus 10% service charge

*Advance reservation is strongly recommended

*For reservation, please contact reservations at +852 2613 9286 or


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