Cover Salon De Qura (Photo: courtesy of Qura Bar)
Salon De Qura (Photo: courtesy of Qura Bar)
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Qura Bar
Salon De Qura at Qura Bar is a new cocktail experience that transforms the bar into a gallery
Regent Hong Kong’s Qura Bar is launching a new programme that transforms cocktails into gallery-worthy art forms. Salon De Qura promises a gallery of taste, where the bar’s vintage lounge becomes a living museum, flavour becomes colour, aroma becomes movement and every cocktail is curated as a work of art.
Emotion, memory and sensation is interpreted through liquid form, where inspiration is drawn from the forms, symbolism and unique palettes of artworks. Eight cocktails anchor the menu, each referencing a distinct artistic discipline: liturgy, martial arts, painting, film, music, invention, sculpture and beyond. Every drink is spirit-forward and balanced, shaped by craftsmanship, research and—above all—imagination. To accompany the collection, Qura Bar is also unveiling a series of refined bar dishes designed to complement the new serves. As always, Qura Bar’s dishes embrace natural flavours, simple compositions and an intentionally light touch that allows ingredient purity to shine.
Above Char siu gua bao (Photo: courtesy of Qura Bar)
Char siu gua bao (Photo: courtesy of Qura Bar)
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The menu begins with two highballs. The Bushido is a quietly expressive highball featuring bamboo leaf-infused Patrón Silver Tequila, clarified Japanese melon juice and Mancino Sakura Vermouth, finished with soda. The Beth Lius Nion is a savoury highball built on Bruichladdich Islay Barley 2014, infused with sun-dried tomato for subtle umami. Notes of guava and house-made cucumber gel add freshness, while elderflower soda lifts with gentle floral notes. Pair this drink with the Spanish tortilla, which sees potatoes, eggs and manchego pan-seared to perfection and finished with Spanish ham for added umami.
Two punches follow. The Hermione is a modern gin punch made using the Botanist Gin infused with cream cheese, accented by strawberry germ and crowned with a delicate cheese foam. Meanwhile, the Paparazzi is a clarified milk punch with crystalline texture and a smooth, layered profile, where a playful chocolate “kiss” nods to the glamour often captured by cameras. Enjoy this drink with the line-caught seabass, prepared Mediterranean style—first poached, then gently baked to preserve its delicate sweetness.
The menu moves onto three reimagined classics. The Enigma is a contemporary Negroni variation built on toasted coconut and blackberry clarified tequila, balanced by the herbal complexity of Italian Amaro Nazionale that results in a bitter yet complex profile. The Cardinal Point is a citrus-forward martini made using Tio Pepe Sherry for full-bodied depth, lifted with pomelo cordial and a house-made lemongrass tincture for a bright, aromatic finish. The Bebop is a warm, velvety interpretation of the Sidecar, where Rémy Martin VSOP Cognac is fat-washed with olive oil and enriched with the toasted, buttery notes of a baked-fresh-daily brioche. This drink pairs well with the pumpkin arancini, which impresses with molten cheese, Parma ham and butternut squash folded into creamy risotto and encased in a golden crust.
Above Salon De Qura (Photo: courtesy of Qura Bar)
Salon De Qura (Photo: courtesy of Qura Bar)
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The final drink is the Thinkman, a floral cocktail built on Japanese pear liqueur. The aromatic perfume of pink peppercorn, nutmeg and salt provides earthy warmth, structure and a subtly spiced finish. Diners are recommended to try this cocktail with the lobster mini bun, dressed in a brandy cocktail sauce an layered with fresh celery and green apple.
Beyond these eight new signatures, Qura Bar is also launching a Library of Vintage Cocktails—a series that pays tribute to historic recipes and classic cocktail literature. These drinks reimagine foundational formulas and early 20th century icons with vintage-style spirits.
Salon De Qura at Qura Bar positions itself as more than a menu—it is a curated journey of taste and culinary artistry that invites every guest to become part of the art.
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