- Mon - Sun 7:00 am - 10:00 pm, 7:00 am - 10:00 pm
5/F, 70 Queen's Road, Central, Hong Kong Island, X Hong Kong
Choose your pizza, and get & 6 bottles of Fosters Lager free with it!
Includes 2 x Sausage Roll, 1 x Trofie Bolognese, 1 x 12oz Rib Eye Steak with Sides
200ml | Blanc de Blancs French sparkling wine
6 x 330ml bottles of JP British Lager
330ml Bottles x 6
Canned | 355ml x 6
Bottle | 330ml x 6
1 pc | Very classic Spanish tapas dish of deep-fried bechamel sauce and smoked ham, proper tasty snack
1 pc | British pub snack, we make mixed garlic sausage, roll it in puff pastry and bake it so it's crisp and serve it with HP sauce as a dip
AJ’s signature and the best in Hong Kong, for sure. Boneless chicken thighs are marinated in the spices and yoghurt then roasted. The mint chutney makes a classic sauce combo.
6 pc Wonton parcels filled with mixed vegetables and glazed in a spicy and sour sauce
Traditional cured meats typical of Italy and France. We cure all our selection here and will use duck ham, coppa and salumi amongst others as the cure is ready. Lovely to have with a glass of wine before dinner.
Classic French terrine of fattened duck liver, cooed medium and set in a terrine mould over night. Then sliced cold and served with brioche and a good fig chutney.
(GF) South African rock oysters baked with smoked bacon and Worcestershire sauce
(GF) Thinly sliced raw beef dressed in a truffle mayo, with lashings of Parmesan and rocket leaves
4 Japanese scallops simply roasted and served with creamy cauliflower purée
(GF) - Retro dish brought up to date using lump crab meat and a classic cocktail sauce, with fresh chopped lettuce, avocado and herb salad
Psychedelic refers to the different colours of heritage carrots, the dish is vegan and uses lots of different textures, spices and dressings
Very traditional salad from Greece. A greek salad will always have tomato, cucumber, black olive and feta. We add pickled watermelon for a refreshing change.
Grilled steak, leaves, tender beetroot and Fourme d'Ambert, which is a creamy blue cheese from the Auvergne region of France, adding sharpness
A meal in itself with pulled pork and poached squid, surf and turf style, lots of vibrant dressings and herbs. Refreshing and lively.
One of the larger salads designed to be a meal in itself, Its got protein from the fish and the quinoa, vegetables in the form of broccoli, red onion and cherry tomatoes, plenty of dressed leaves and old friend sriracha mayonnaise
We use different coloured heritage tomatoes seasoned with sea salt and sherry vinegar. The largest king prawns available to us and 2 dressings. Avocado mousse and Sriracha mayonnaise which adds a lovely spicyness.
A very light salad, using pulses such as pearl barley, carrot, pickled red cabbage and colourful leaves.
Available after 3 pm
Tomato base, buffalo mozzarella and basil
Tomato base, Parma ham, buffalo mozzarella and oregano
Tomato base, house nduja, buffalo mozzarella and pickled jalapenos
Creme fraiche base, potatoes, smoked bacon and Reblochon cheese
Tomato base, salame piccante, buffalo mozzarella
Tomato base, buffalo mozzarella and chicken tikka pieces
Tomato base, tuna, buffalo mozzarella, red onions and capers
A rich buttery pastry filled with caramelized onions and sharp Cheddar style cheese from the north of England, with a little green salad and mustard. Kudos to the fantastic Simon Hopkinson for this dish.
This has been on the menu since day one, and is a classic Italian dish of clams cooked to order, resulting in natural juices forming a delicious sauce.
If you are going to eat a burger, make sure its awesome, this is definitely awesome, wagyu chuck is used and the trimming from the rib eye, ensuring in house pattie is really juicy, keep it simple, no unnecessary garnishes, just a great sauce, cheese, crunchy iceberg lettuce all in a toasted bun, comes with fries
Crispy beer battered cod, thick cut chips, tartar sauce, tangy mayonnaise, fresh and minty crushed peas, when done right this is the greatest fish dish on the planet
Whilst not completely traditional in that we use beef mince and not veal, pork and chicken liver, we do braise the ragú in milk, hence the orange colour, which is very traditional. Our version is very comforting, and we use Trofie, a spiralised pasta shape, suitable for grabbing the sauce.
Medium spicy chicken curry with bell peppers, cumin and ground coriander
Amazing simple and delicious vegetarian lasagna with Italian tomato sauce
With warm potato salad, cucumbers and shrimps. The fish is cooked rare so it remains moist
(GF. Served medium) Spanish pork roasted and served pink, with buttery mashed potatoes, blanched asparagus and a Marsala cream sauce finished with a touch of Merlot vinegar
Butterfly shaped pasta simply tossed with smoked ham, green peas and cream, finished with chopped mint
Served with 2 sides and a sauce of your choice
This is the most tender cut to use for steak
Not too big, not too small. In fact, just right.
This is the steak with the most flavour.
Not for the faint of heart, this steak is vast and could actually be perfect for sharing between 2 people. Its got more flavor than the tenderloin but is not quite as tender.
For 2 to 3 share, please allow 45 minutes .People come to Mr. Wolf especially for our beef wellington. We use the chateau briand which is the thick end of the tenderloin. It gets rolled in chopped mushroom and puff pastry and it’s full power delicious.
We make a light aerated cheesecake mouse, layer it with crumble for texture and serve with fresh blackberries for a bit of acidity to cut through the richness.
With oatcakes, we use the selection of four different kinds of cheese from England, France and sometimes Italy
A big sweet, sticky mess and very delicious too. Meringue with whipped cream, berries, raspberry coulis and lychee sorbet.
Sweet pastry case filled with caramelised pecan nuts and rich clotted cream
Biscuit base with caramelised condensed milk and banana, topped with whipped cream
Traditional choux pastry bun filled with pastry cream and glazed in salt caramel
Banana, strawberries, blueberries and coconut
Carrot, apple, lemon and coconut
Orange, lemon, apple, coconut and pineapple
Fresh lime juice, mint leaves, blackberry, cranberry juice and club soda
5/F, 70 Queen's Road, Central, Hong Kong Island, X Hong Kong