Osteria e Enoteca- Restaurant, Wine Bar & Bottle shopThere’s a chill in the air and things are starting to feel distinctly Christmassy….. 121 BC is excited for out first festive season in the city. Please join us! Christmas Eve – Italian Style On Christmas Eve we are offering guest a special nine-course Christmas Banquet which will feature some Italian Christmas specials (think panettone) as well as other treats to celebrate the season like Roast Porchetta (Italian fatty, and moist boneless pork), baked scallops and homemade panforte. The cost is $700 per head, including a glass of bollicine (bubbles) on arrival. Our a la carte menu will also be available to tables less than six people. Welcome 2014 with 121BC We are delighted to announce a special set menu for New Year’s Eve. In 121BC’s typical style of substantial share plates, we will offer an eight-course menu which will feature Head Chef Dan’s divine and caring cooking. We’ll finalise the menu in the days before, based on the best and freshest ingredients available, but we’ll hint to truffles, risotto and lots of seafood. The cost is $1000 per head, including a glass of bollicine (bubbles) on arrival.
Tuesday to Saturday: wine from 5.30pm, dinner from 6.30pm
Sunday long lunch: 11.30-6pm
42-44 Peel Street
Central, Hong Kong
It started with a few overnight jaunts on the way to Italy to source wine. Rubbernecking at a new city. A glass or two of natural wine at ‘la cabane au vin’, SoHo, HK. A few evenings snaking through the streets, scoping out neighbourhoods. Now 121BC Hong Kong has opened in Peel Street, Central.
121BC Hong Kong approaches wine with the same philosophy to that of its Sydney sibling. Sommelier Giorgio De Maria travels to vineyards across Italy where he meets with producers and sources artisan, minimal interventionist wines for both Hong Kong and Sydney. There is always a variety by the glass to taste from the burgeoning collection, and there are some fine back vintages, like the 1943 Borgogno Barolo, which display the work of masterful producers.
The dynamite team is guided by ex Vini head chef Daniel Johnston and the food made in the same spirit of Vini and 121BC Sydney – Italian family style, substantial share plates, caring cooking, and hand-made pastas and ricotta. The challenge of sourcing good produce has led to heartening local connections with rooftop gardeners (herbs and tomatoes), a company who recently planted cavolo nero, rocket and chicory seeds, and the only chemical-free pig farm in HK.