- Mon - Sun 7:00 am - 8:30 pm, 7:00 am - 8:30 pm
5/F, 70 Queen's Road, Central, Hong Kong Island
Under the law of Hong Kong, intoxicating liquor must not be sold or supplied to a minor in the course of business. 根據香港法律，不得在業務過程中，向未成年人售賣或供應令人醺醉的酒類。
6 x 330ml bottles of JP British Lager
330ml Bottles 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.
Squid rings are battered in a light tempura and served with tartar sauce and lemon
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.
Smooth terrine of chicken liver and shiitake mushrooms served with toasted sourdough.
(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
Classic caesar salad, grilled chicken and smoked anchovy
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.
The cheek we use is Wagyu breed from Australia, and we braise it overnight in lots of red wine, serve it with a hot and sour horseradish sauce and sautéed new potatoes tossed with onions.
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
We braise the ragú in milk, hence the orange colour, which is very traditional. Our version is very comforting, and we use fettucine, a ribboned pasta suitable for grabbing the sauce.
Butter chicken curry pilau rice and buttered naan
Amazing simple and delicious vegetarian lasagna with Italian tomato sauce
We use Chilean seabass, otherwise known as toothfish, and serve it with rice infused with saffron, roasted red peppers and a garlic mayonnaise.
(GF. Served medium) We use British pork loin chops and cook them on the bone, and serve it with buttery mashed potato and a “burnt” apple sauce.
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.
Rich 70% chocolate marquise, dressed with chilled vanilla custard and chopped pistachio.
Traditional choux pastry bun filled with pastry cream and glazed in salt caramel
Banana, strawberries, blueberries 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