From now until the 22nd of April, The Baker & The Bottleman’s ground-floor bakery, led by Head Baker Helene Ng, will be filled with the aroma of freshly baked Hot Cross Buns. Adding to the enticing scent will be the upstairs restaurant, headed up by Chef Jake Bennett, which will be welcoming guests on Easter Sunday (20th of April) to savour a sumptuous Sunday Roast experience.
Easter Hot Cross Buns at The Baker & The Bottleman’s Bakery
For 2025, The Baker & The Bottleman’s Bakery will be celebrating Easter tradition with the addition of a modern twist, with limited-time delights, which will be available until the 22nd of April.
Offerings include the classic original, bursting with plump raisins and a fragrant mix of spices, to the unique seasonal special featuring hints of cardamom. These Hot Cross Buns promise to elevate your Easter experience. In addition, there will be specially curated box sets available, which are ideal for sharing.
1. Original Hot Cross Bun (HK$28 per piece)
A soft, buttery Hot Cross bun spiced with cinnamon, nutmeg, and ginger. It boasts a filling of raisins and cranberries and has been brushed with a vanilla bean spiced syrup infused with cloves, cinnamon, and star anise.
2. Chocolate Cardamom Hot Cross Bun (HK$32 per piece)
This year’s special Hot Cross Bun flavour boasts a rich chocolate taste with notes of cardamom and 70% dark chocolate chunks, finished with a vanilla bean and orange syrup.
3. Hot Cross Bun Box Sets:
– Box of 12 Original Hot Cross Buns (HK$290)
– Box of 12 Chocolate Cardamom Hot Cross Buns (HK$330)
– Mixed Box of 24 Hot Cross Buns (12 of each flavour) (HK$600)
The Easter Sunday Roast
Celebrate Easter Sunday with a hearty Sunday roast in The Baker & The Bottleman’s cosy modern British restaurant on the 20th of April from 12 pm to 4 pm. For HK$450 + 10% per guest, enjoy a welcome drink upon arrival and indulge in a curated menu starting with appetisers like cured mullet with Granny Smith apples, kohlrabi, and marigold; leeks with romesco sauce and grapes or tartare of beef fillet with cured egg yolk and oyster cracker.
The main course features a choice of organic dry-aged sirloin, three yellow chickens, or Hispi cabbage, each accompanied by roast potatoes, cabbage, carrots, and cauliflower cheese. End the meal on a sweet note with dessert options like profiterole with hazelnut and vanilla ice cream, caramelised bread and butter pudding with orange custard, or sticky toffee pudding with butterscotch and vanilla cream. An Easter feast not to be missed, full menu as below:
Starters
Cured mullet with Granny Smith apples, kohlrabi and marigold
Or
Leeks with romesco sauce and grapes
Or
Tartare of beef fillet with cured egg yolk and oyster cracker
Roasts
Organic Dry-Aged Sirloin
Or
Three Yellow Chicken
Or
Hispi Cabbage
All are served with roast potatoes, cabbage and carrots
Desserts
Profiterole with hazelnut and vanilla ice cream
Or
Caramelised bread and butter pudding with orange custard
Or
Sticky toffee pudding with butterscotch and vanilla ice cream
For Easter Sunday reservations, please visit The Baker & The Bottleman website.
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