Rich steaks: light a candle for Blue Butcher’s Rubia Gallega beef

Blue Butcher has changed its concept, décor and menu. The street-level bar and private room is now a butcher and a dry-aged room for meat. There is still beer on tap and small stools and tables outside to enjoy it. The restaurant and bar are upstairs. The menu has some light starters such as tuna steak tartare (HK$190), organic tomato and compressed watermelon salad and fresh oregano (HK$110), but this is mainly a meat menu boasting British Heritage beef such as Hereford, Longhorn and Lincoln red, and wagyu from Kobe.