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April 18, 2013

Tavern on the SceneThe Setting: A bright and inviting open-air restaurant and cocktail bar in the quiet backstreets of historic Wanchai. The Characters: Neighbourhood regulars kicking back cocktails alongside die-hard foodies and well-heeled Central-ites.
The Story: The pioneers of HK’s organic and local food movement, and founders of much-adored Posto Pubblico & Pizzeria, Linguini Fini and Homegrown Foods, have broken new ground once again with the opening of Stone Nullah Tavern. A stone’s throw from Wanchai’s history-filled “Blue House” tenement building, this atmospheric drinking and dining spot enhances the neighborhood’s innate charm with its vintage lighting and foldaway French doors tempting you to step inside for a cocktail (or three!). Say goodbye to your staple vodka soda and hello to Stone Nullah’s stellar cocktail list featuring a dizzying array of shaken and stirred concoctions, along with a selection of whiskies, rums and bourbons from boutique brands. Start light with a tropical “Nacional” made with pineapple and rum or kick the night into high gear with the tequila based “Diablo”. Now that you’ve whet your whistle it’s time to go in for the food, and innovative Chef Vinny Lauria has made sure this is a meal you won’t soon forget. No need to choose just one dish, portions are purposefully small and made for sharing. Yup, that means you can order the tater tots AND the mac & cheese! The style of the food is “new American” which, in Chef Vinny’s interpretation, takes the best dishes coming from the US and combines them with the freshest seasonal ingredients available in Hong Kong, creating playful twists on original preparations and totally new, mouthwateringly delicious sensations. Tempt your taste buds with farm fresh Asparagus with crab butter hollandaise, Heirloom Tomato salad bursting with flavour, and Grilled Shrimp with bottarga, confit tomato and aioli negro. Next up, sizzling hot Tater Tots with lardo aioli and siracha ketchup, decadently delicious “Chicken Fried” Tenderloin with sausage gravy, and a zesty twist on Mac & Cheese using egg yolk, sharp cheddar. If you thought dinner sounded decadent, wait until you tuck into the desserts.  Once again, you can order a few, and we highly recommend you try their incredible version of American carnival favourite Funnel Cake, served with Saigon cinnamon ice cream, strawberries and basil, or the equally delicious Ovaltine Ice Cream over bruleed banana, served with chocolate cream, cereal crunch and dreamy drops of peanut butter fudge. Cake fans won’t be able to resist the Fat Kid Cake made with layered red velvet cake, cheesecake, crème brulee and dark chocolate mousse — it’s a birthday party in your mouth! Think it can’t get any better than this?  Think again. Menus will change every few weeks based on the ingredients coming out of the local farms, so there’ll always be new innovations to sweep you off your feet.

This is one tavern worthy of stealing scenes, and maybe even your heart!

Stone Nullah Tavern,
G/F, 69 Stone Nullah Lane
Wanchai, Hong Kong
+852 3182 0128
www.stonenullahtavern.com








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