Delish Eats: Feather & Bone, Where Quality Ingredients Shine in Simplicity

Restaurant story: From its humble origins as a small butcher shop in Central, Feather & Bone has grown into a top-shelf quality gourmet grocer and all-day restaurant. Curating directly from farmers around the world, the concept provides diners with elevated comfort meals that could accommodate any occasion.

Chef story: Leading dine-in menus across all the Feather & Bone outlets is Group Executive Chef James Oakley, a British chef who has amassed years of international experience taking on posts at various top tier hotels, and formerly at Armani Aqua in Hong Kong. Being able to choose from a wealth of ingredients thanks to the Feather & Bone catalogue, his menus highlight the group’s star cuts and produce.

What’s the vibe and venue like: Merging a premium grocer’s, butchery section, and a plush dining area, this expansive Feather & Bone branch is the perfect backdrop for enjoying a deli-to-table experience, as well as offering a varied array of products for guests to bring the deliciousness back to their home kitchens. Offering a soft-lit casual yet cosily chic atmosphere, the space spreads out to around 5000 sqft, decked out in pops of classic vintage red on the sofas and their signature green tiles.

How much does it cost: The two of us were comfortably full after tucking into standouts from the a-la-carte menu, with the bill hovering at approximately HK$1413.

What is the menu about: Unpretentious yet sumptuous for the palate, this roster of Anglosphere classics has been prepped to satisfy. Beef focused dishes from the Butcher’s Counter takes reign, with elegant sides and starters to match. The restaurant also offers an extensive wine list, a handful of classic cocktails (and Happy Hour deals), and dreamy nostalgic desserts.

What did we order: Signature Grazing Board (HK$298), Steak Tartare (HK$178), Lamb Ragu Casarecce (HK$228), Australian Wagyu Sirloin (Priced by weight, HK$506/300g), Bread & Butter Pudding (HK$88)

(Not pictured) French Onion Soup (HK$115), Tiramisu (off-menu)

Signature Grazing Board: A diverse spread that hits all the peaks of a crowd-pleasing charcuterie board, the handpicked selections had aspects of sweet, savoury, creamy, briney, crunchy, soft, crumbly – it could cover every hankering imaginable. Camembert is a personal favourite, and this one was particularly milky, making it a heavenly bite with strawberry.

Steak Tartare: Roughly cut into (fairly big) bites from a grass-fed tenderloin, the seasoning and condiments blended perfectly into the beef without overpowering its natural flavour. Throwing in chives, capers and raw onion, the zesty crunch added another dimension to the dish.

Lamb Ragu Casarecce: While the signature gamey musk of lamb is a highlight for some, I often find myself steering away, making it particularly delightful that this dish mellowed out the meaty fragrance with aromatics in the ragu. Cooked to al-dente perfection, the bite of the pasta paired fantastically with the sinewy chew of the lamb that pulls away tenderly in each forkful.

Australian Wagyu Sirloin (Priced by weight): Dry aged in-house, for up to a maximum of 28 days, the steak was served beside a decadent potato au gratin, charred broccolini, and a pour of peppercorn gravy. Though presented beside a choice of mustard - wholegrain, French, and British – none are necessary. The steak’s own sultry umami shines through, as the fat from the marbling melts like velvet.

What we liked: By no surprise, meat dishes are exactly where Feather & Bone excels, placing an emphasis on the natural rich deliciousness of their selected cuts. Each plate serves an all-rounded and balanced palate, pairing together the components within each item to enhance one another’s strongest elements.

What we didn’t like: Since most of the dishes are quite hearty, I felt the French Onion Soup could have portioned more broth than onion, and that its accompanying cheesy toasted baguette could have used a lighter cheese. While I appreciated the freshness of the cream in the Tiramisu, it didn’t quite set enough, overpowering the other elements.

What you should order: Grazing Board, Steak Tartare, Australian Wagyu Sirloin, Lamb Ragu Casarecce, Bread & Butter Pudding

Location: Feather & Bone, Shop LG11-22, LG/f, Lee Garden Two, 28 Yun Ping Road, Causeway Bay, Hong Kong

Contact details: +852 3529 1228

This food review is based on a complimentary media tasting provided by Feather & Bone in exchange for a truthful review and no compensation. The opinions expressed within represent the views of the author.   

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