Modern British Bistro 69 on Jervois Opens in Sheung Wan

Generous helpings of classic western comfort food served with an equally generous dose of personality in a lively new double height space on Jervois Street. Plus, a separate speakeasy bar Behind 69

An exciting new restaurant in Sheung Wan, 69 on Jervois Bar and Grill, is opening this month, occupying two floors of an imposing yet still intimate street level space at The Chelsea on Jervois Street.

The mouthwatering menu overseen by Culinary Director Danielle Giambattista promises a menu of British classics and western comfort food dishes with the occasional local twist.

The menu is divided simply into small plates, grill, large plates – which are ideal for sharing – and side plates. Plus a few desserts. All complimented by a well-selected and affordable wine list.

Generous weekend brunches and traditional Sunday roasts with premium freeflows will also be added soon.

“Whilst primarily a very British affair, we’re also deeply rooted in Hong Kong, serving your favourite comfort food with a friendly neighbourhood vibe and wines we can all afford,” says Director of Operations and Founder, Simon McKinless.

The striking new venue features remarkable 8 meter high ceilings, and bold contemporary classic interiors by celebrated Hong Kong-Thai interior designer, Stanley Kwok.

The main restaurant downstairs seats up to 28 in a smart casual dining room with comfortable banquette seating, where diners will immediately be wowed by the extraordinary double height ceilings.

Upstairs, The Blue Room on the mezzanine floor can seat a further 22, and is an ideal space for events or group gatherings, featuring a lavish round table and glittering showcase chandelier. Guests upstairs can enjoy great birds’ eye views of the action below.

 

Signature Dishes

From the small plates, start with the juicy, zesty Seared Scallop with pickled daikin, yuzu and mint. Another sure winner is the Crispy Haggis Balls, a traditional Scottish delight. These are lightly deep fried with rice to make a nice crunchy texture and served in a rich whisky cream sauce.

From the grill items, choose from a variety of prime butcher’s cuts, such as pork chop, hangar steak, blackened chicken, rib eye or salmon. Then supplement these with your choice of sides. Or try the sinfully delicious Jervois Burger with succulent wagyu beef, bacon, British cheddar cheese and secret 69 sauce in a light crispy bun. Grilled items also include some great vegetarian options such as Cauliflower Steak and a Charred Broccoli Rabe with a delicious salsa rosso.

Best of all are the big plates, which are built for sharing. These include an oversized Sausage and Lentil Casserole, Pork Collar in a wonderfully nostalgic creamy mushroom sauce, and the signature beautifully crisp Chicken Schnitzel, served with chips and salad.

The sides are almost a meal in themselves and include the sinfully creamy 69 Macaroni and Cheese, as well as Charred Baby Carrots with za’atar and feta. No menu is complete without various kinds of potatoes.

If there is still space after this hearty fare, try one of the signature desserts including Eton Mess with fresh berries and whipped cream, a rich Chocolate Ganache and traditional Baked Apple Crumble.

Behind 69

As its name suggests, Behind 69 is located just behind 69 on Jervois Bar & Grill, on Burd Street. A discreet, stylish speakeasy bar with quality drinks and great British-influenced bar food at affordable prices. It seats just 14 people for a cosy and intimate vibe.

With names like The So Hong Sinner, The GoDown and Fragrant Nullah, the signature cocktails are mixed to order by up-and-coming resident Bar Manager Richard Fernie. The cocktails are inspired by the history and influences of Sheung Wan, where the British

colonials first landed, and where local apothecaries, textiles merchants and dried food suppliers plied their trade over the years.

Bar Nibbles

Behind 69 also has its own delectable all-day snack menu ranging from heartier lunch items to light all-day or late-night snacks.

Don’t miss the signature Welsh Rarebit with 69 on Jervois’ special house made Chili Lap Cheong Jam, an explosion of delicious flavours and textures.

For a heartier snack, try the traditional 69 Ploughman’s, a staple of British pubs since the 1950s but seldom seen in Hong Kong. This hearty plate features rustic bread, cold meats, a selection of cheeses, salad and house pickles. Smaller snacks include Pickled Quails Eggs and Crispy Whitebait with garlic aioli.

These snack items and more are also available in the main restaurant at 69 on Jervois between lunch and dinner service, and in the late evening after dinner.

Log on to www.69onjervois.com for more details and to book a table.