Stone Nullah Tavern New American Watering Hole Opens

[18/03/13] 

The Stone Nullah Tavern has just opened and has made a good first impression, mostly because its name contains the word "Tavern". If only real taverns still existed, the kind that Frodo would have visited for a frothy pint of ale and a roast boar leg. Still, this new watering hole is an interesting addition to the Hong Kong drinking and dining scene. All their produce is organic and sourced locally (honestly, it comes from Hong Kong) which is a feat in itself. And a little bit scary. Organic in Hong Kong? Call the SCMP.

Although their menu changes seasonally (keeping up the organic appearance), they're currently serving cremini mushrooms with charred scallions and chorizo; mac 'n' cheese; grilled shrimp bottarga with confit tomato and aioli negro; chedderwurst (a homemade pork sausage seasoned with garlic and sage); and a "Fat Kid Cake" which includes a red velvet cake, cheesecake, creme brulee and dark chocolate mousse. Sounds pretty naughty if you ask us, a strategic monopoly of all the cakes.

Vinny Lauria is the chef behind it (of Linguini Fini and Posto Pubblico) and the cooking style can be described as New American. Mains range from HK$80 - 170, but it's not all about the food. They serve a hearty selection of American craft beer, bourbon and rum; but be warned, they only get their liquor license at the end of March. Located opposite the Blue House in Wan Chai, it has all the makings of being a great place to grab a glass of something... and to keep re-filling it.

Tavern time.


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