Penicillin, the city’s leading sustainable bar by bar and the brainchild of legends Agung Prabowo, Laura Prabowo, Roman Ghale and Katy Ghale, has unveiled its latest lockdown offerings, including a new lunch set menu, seasonal highballs, and daily free-flow cocktails.

Even though it launched at the pandemic’s peak, Penicillin has gone from strength to strength and already boasts a fine reputation for unique and sustainable cocktail creations. In the seven months since it opened, it has garnered the honourable 50 Best Ketel One Sustainable Bar Award 2021 by Asia’s 50 Best Bars and debuted on Asia’s 50 Best Bars 2021 list at #30.

Save Water, Drink Cocktails – Free-flow cocktails from 3-6 pm daily
For only HK$300 per person, Penicillin offers a special lockdown promotion of free-flow cocktails for thirsty customers. Head on down to Penicillin to enjoy unlimited house cocktail creations, selected wines and ferments over three hours every day, Monday to Sunday, to cure the lockdown blues.

Penicillin’s new Lockdown Lunch Set
Seasonality is at the heart of Penicillin’s lunch menu, with a focus on minimising waste to ensure a sustainable operation. The menu often changes, adapting to the ingredients by local producers that come in and out of season. The hearty, refreshed three-course Lockdown Lunch Set is priced at HK$200 per person, which is inclusive of a glass of Cava and a glass of house-made organic fermented wine.

Guests will be served two starters, including Fresh Mixed Greens Salad and Seasonal Soup with crusty bread followed by choice of one main course from a selection including Fish Sandwich, featuring battered sole fillet, grilled mozzarella cheese, avocado and rocket in toasted bread, served with ultrasonic fries. In addition to this, there’s Rosemary Lamb Rack with herbs, spices, new potatoes, and mint yoghurt; Chicken Alfredo Egg Noodles, with creamy Cajun-style spring chicken alfredo, truffle oil egg noodles, basil, spinach and poached egg; and Roasted Chicken, a local roasted spring chicken with smoky whiskey glaze, ultrasonic fries and grilled carrots.

All New Bar Fermentation Masterclass Led by Penicillin’s Experts
Penicillin prides itself on its menu of refreshing organic ferments brewed in-house. With a lower alcoholic beverage content (ABV) than cocktails, organic ferments are known for bursting with beneficial live bacteria, enzymes, vitamins, and minerals. Penicillin’s organic ferments are produced with a focus on minimising waste to ensure a sustainable operation, often changing as ingredients from Hong Kong’s producers come in and out of season.

Penicillin has launched a 2-hour private masterclass that is limited to 5 students per session and priced at HK$500 per person, which gives a crash course into understanding the art of fermentation. The class gives a thorough exploration into the seven key elements of fermentation that have become indispensable to Penicillin’s bar team, including lactic acid fermentation, fruit or vegetable wine, kombucha, vinegar, koji, miso, shoyu and garum. Students will also make their own fruit or vegetable wine during the class and get to sample a variety of fermented drinks paired with assorted cheeses.

The class is available to book on weekdays from 2-4 pm by contacting the bar.

All-New Seasonal Highball Menu
Inspired by the farm-to-bar movement taking the culinary world by storm, Penicillin is Hong Kong’s first sustainable bar that champions a closed-loop model of production. With a focus on either locally sourced or up-cycled food and drink ingredients, Penicillin’s bar menu finds innovation in the true flavours of Hong Kong while constantly looking for ways to minimise carbon footprint.

The clean and crisp highball selection is curated by the Penicillin team based on seasonal ingredients. New highball cocktails include ORDINARY with classic bourbon, fresh soda, and peeled lemon – the staunch favourite of founder Agung; HOPS with hops distillate, clarified grapefruit soda, PANDAN with cocoa butter and Pandan-kaffir soda; STRAWBERRY with strawberry-rhubarb distilled soda; APPLE with burnt butter and light cider; and BARLEY with distilled barley and soda.

PENICILLIN is located at L/G, Amber Lodge, 23 Hollywood Road, Central, Hong Kong. For more information, visit their website www.penicillinbar.com.