Beefbar is turning December into a month-long celebration of beef-fueled festivities, rolling out a lineup of holiday menus that run from polished dinners to champagne brunches and an opulent New Year’s Eve send-off.

All through December 2025 (except Dec. 24, 25 and 31), the Michelin-starred steak specialist is serving a Festive 5-Course Dinner at HK$1,380 per person, with an optional wine pairing at HK$980. The menu reads like a love letter to top-tier beef, crowned by Braised US Prime Short Rib, USDA Prime “Black Angus” French Bavette, and rich, marbled Omi Wagyu – a neat excuse to make “festive catch-up” sound very grown-up on the calendar.

On Christmas Eve and Christmas Day, the tone shifts gears with a 6-course Christmas Dinner Menu (HK$1,680/person). The evening opens with a lavish pairing of caviar and white truffle on US Filet Tartare, then moves through Shima Aji tiradito and Chestnut ravioli dressed in lobster and Jerusalem artichoke foam, before landing on a star main of Korean Hanwoo beef. It’s very much a “call the group chat and tell them to dress nicely” situation.

For those who prefer their festive celebrations in daylight, Beefbar is laying on a Christmas Brunch from 25–27 December at HK$880 per person, available from noon. Expect free-flow vintage champagne and spirits, generous carvings of USDA Prime Bavette, and a tableful of seasonal dishes designed for lingering weekends and loose afternoon plans.

Then, on New Year’s Eve, the restaurant will close the chapter on 2025 with a 6-course New Year’s Eve Tasting Menu (HK$1,980/person). It’s pitched as a final, indulgent salute to the year, with premium cuts and festive plates built for toasts, countdown photos, and at least one “we should do this again next year” promise.

With multiple menus, price points, and time slots, Beefbar’s festive programming is clearly aimed at everyone from date-night duos to full friend groups and office crews who prefer their year-end gatherings with champagne and serious beef on the table. Reservations are highly recommended – December seats don’t tend to last long when there’s caviar, Wagyu and bubbles involved.

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