Ex-Carbone chef Braden Reardon brings his expertise on dry-ageing and charcuterie to local seafood at this new Central hotspot
Percy's on Shelley, a sustainable seafood restaurant, is now soft open in Central. Named after Percy Bysshe Shelley, a Victorian poet who espoused radical politics, atheism, anarchism, and most pertinently, vegetarianism, the restaurant is helmed by executive chef Braden Reardon, previously of Carbone and Buenos Aires Polo Club, and director Aaron Teo, who brings with him years of experience at Christie's, as well as time spent building resorts in his native Sabah, Malaysia.
Taking over a spacious venue beside the Mid-Levels Escalator, the double-height dining room features an eye-catching mural by Hong Kong-based Japanese artist Taxa, a main cocktail bar, and a smaller raw bar flanked by exposed boulder slabs where guests can enjoy champagne and oysters shucked to order. Meanwhile, a private dining room on the mezzanine floor provides a bit more intimacy for dinner parties.
Read more: Why We Should Be Eating Ethical, Not Sustainable, Seafood
Percy's menu features seasonal offerings that champion local seafood and produce, while raising awareness around stewardship of the oceans and also minimising waste. Diners can look forward to hot and cold small plates, selections from the raw bar, and larger dishes that explore techniques such as dry-ageing and charcuterie.
Given its location in the middle of Soho, Percy's would be remiss without a full drinks offering. Aside from a selection of whisky, sake, craft beers and boutique wines, the bar also serves a comprehensive cocktail menu centred around complex yet light-profiled classics and signatures.
Bookings are now being accepted at Percy's ahead of its grand opening in November.
Percy’s, G/F, 18-18A Shelley Street, Central, Hong Kong; percyshk.com
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