Bȃtard first opened in June as the love child between Bistro du Vin and The Fine Wine Experience, which was just a month before the third wave hit the city and social distancing rules tightened once again. So if you blinked too hard, you may have missed when the restaurant officially opened, which in our opinion, should have been to greater fanfare. For that reason, we have since returned to Bȃtard to let you know what’s good at the restaurant and that it is still open.
With a name like Bȃtard, which stems from the old French word for bastard, you’re not wrong in assuming that this restaurant is more easy-going than other formal wine-focused establishments in Hong Kong. Wine connoisseurs may also have guessed that the restaurant was named after the grand cru vineyard Bâtard-Montrachet in Burgundy, indicating their penchant for fine wine. And yes, the name does point towards the oblong-shaped French bread too, a loaf in between the round boule and long baguette – neither here nor there – a bread bastard if you will.
Walk past the ultra-modern wine cellar to find a dressed down but well-spaced restaurant. The interior, accented with cerulean drapes and deep teal walls, is adorned with decorative mirrors and calligraphy naming vineyards from around the world. A wine restaurant at its very core, Bȃtard offers a well-balanced list of top wines and small growers that reach the terroirs of Burgundy, Bordeaux, Champagne, the Mosel, Rhône, California, and beyond, all at retail price.