Brut! reveals a seasonal menu with Filipino flair in Sai Ying Pun
New selections are on the menu, inspired by Chef Jalandoni's unique culinary and Filipino background.
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Brut! in Sai Ying Pun has a new seasonal menu crafted by Head Chef CJ Jalandoni, drawing inspiration from his Filipino heritage with a modern twist. The menu features innovative dishes like the Salt & Vinegar Mackerel with Cucumber and Buttermilk (HK$108), offering a nuanced take on a traditional Filipino favorite, and the Prawn Toast with Ginger Jam and Curry Mayo (HK$48 per piece), an aromatic update to the classic American-Chinese dish.
Larger plates include the Seared Salmon with Corn Flan, Charred Jalapeños and local Hibiscus (HK$188) and the Hojicha Barley Risotto with Water Bamboo Shoots and Morels (HK$148), showcasing the chef's skill in blending complex flavors in a light, earthy dish. If you choose to put your faith in the chef (always a good idea!), the six-course tasting menu (HK$550 per person) features a standout Roasted Lamb Rack with Carrot Mash, Tamarind Chutney and Herbed Coconut Yoghurt, which is a great introduction for diners who are new to Filipino cuisine.
Source: Brut!
Wine pairings, curated by founder Camille Glass, complement the meal with selections from boutique wineries, available in three or five glasses (HK$380/HK$580). An alcohol-free No Abv Pairing option is also available, featuring unique beverages like Yellow Beetroot, Tamarind and Mulberry Leaf Tea.
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