Australian beef and lamb take centre stage in Hong Kong with “Butcher’s Secrets”, a three-month dining showcase presented by Meat & Livestock Australia and Aussie Beef & Lamb. Running until June 21, 2026, the city-wide promotion highlights alternative and lesser-known cuts of beef and lamb through exclusive tasting menus and special dishes at selected Hong Kong restaurants.

The campaign focuses on flavourful and versatile cuts such as beef brisket, eye of round, chuck tail flap and lamb shoulder, demonstrating how these cuts can be transformed through different culinary techniques. Participating restaurants include SKYE Roofbar & Brasserie, Food Studio and Feather & Bone, where chefs present creative meat-focused menus ranging from fine dining degustation to buffet dishes and comfort food classics.

The promotion also highlights the sustainability and quality of Australian red meat, showcasing a nose-to-tail dining philosophy and responsible farming practices from Australia’s livestock industry.

Participating Restaurants

1. SKYE Roofbar & Brasserie – Park Lane Hong Kong Hotel
2. Food Studio – Renaissance Harbour View Hotel, Wan Chai
3. Feather & Bone – Multiple Hong Kong Locations

Promotion Period

1. Butcher’s Secrets Campaign: Now until June 21, 2026
2. Feather & Bone Special Dishes: April 1 – April 30, 2026

Price Highlights

1. SKYE 4-Course Beef & Lamb Degustation Menu: HK$880 per person
2. Food Studio Buffet: From HK$580.80 (Lunch) / HK$932.80 (Dinner)
3. Feather & Bone Special Dishes: From HK$198

Menu Highlights

1. Eye Round Beef Tartare with Sea Snail & Sacha Dressing
2. Australian Wagyu Oxtail Consommé with Foie Gras Ravioli
3. Australian Beef Striploin with Green Pepper Sauce
4. Roast Australian Lamb Leg & Grilled Tomahawk (Food Studio)
5. Braised Beef Cheek Bourgogne
6. Braised Chuck Tail Flap Sichuan Mala Style
7. Beef Bourguignon & Smashed Grass Fed Beef Burger

More Information
Meat & Livestock Australia
Aussie Beef & Lamb