Bourke's Hong Kong

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Bourke's Hong Kong A homage to the w**e bars & pubs of Melbourne.

Serving food that works with w**e, cocktails & good cold beer.🍷🇦🇺

NOW OPEN MON-FRI 5PM-LATE / SAT 3PM-LATE / SUN 12PM-LATE

Finely cut, 3-week aged beef from the renowned POLMARD, tossed with a dressing of house wasabi mayo and yuzu ponzu, stud...
02/09/2026

Finely cut, 3-week aged beef from the renowned POLMARD, tossed with a dressing of house wasabi mayo and yuzu ponzu, studded with chopped shallots, parsley, chives, and cornichons. Topped with a glossy soy-cured Japanese egg yolk and paired with deep-fried crystal bread as your perfect crispy vessel for scooping.

Always a go-to solo snack or for sharing on the table. It’s a favourite here by tara margarita. ❤️

The Glaetzer Wines family story is one of the oldest in the Barossa - first emigrating to Australia in 1888, and becomin...
26/08/2026

The Glaetzer Wines family story is one of the oldest in the Barossa - first emigrating to Australia in 1888, and becoming some of the oldest viticulturists in the Barossa Valley. Amon-Ra has widely been regarded as one of the great w**es of the region - a powerful, structured and concentrated example of Barossa terroir. 

We were lucky enough to get our hands on some back vintage stock - 2016 to be precise, and this w**e is just starting to open up and show its potential. Properly aged Barossa red is one of the w**e world’s greatest indulgences - if you haven’t had the chance to try then now is the time!

BOURKE’S x YUKI (BALI) - TWO NIGHTS, 15-16 SEP.We’re continuing with our monthly takeovers, collaborating with some of o...
24/08/2026

BOURKE’S x YUKI (BALI) - TWO NIGHTS, 15-16 SEP.

We’re continuing with our monthly takeovers, collaborating with some of our favourite bars and restaurants, this time bringing Bali’s Y U K I to Hong Kong for a special Bourke’s kitchen takeover. Our team will be curating some drinks too, both with a shared disregard for playing it safe, it’s an event you’d be mad to miss…

YUKI is a casual yet elegant Japanese-inspired restaurant that offers a modern take on a traditional izakaya while celebrating creativity, culture, and exceptional flavours. Embracing the Balinese heritage of founder Anak Agung Putu Rai Sutama, YUKI effortlessly fuses traditional Japanese cuisine with locally sourced Balinese ingredients to offer an unforgettable dining experience.

At the centre of it will be YUKI’s chef Kadek Bajil and Manx Tawa, cooking up a storm with Bourke’s head chef tara margarita. Expect YUKI’s signature dishes paired with fun, tropical bevvies by yours truly for the ultimate Bali-to-Hong Kong pop-up.
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Save the date - Tue 15 & Wed 16 Sep, 5pm until late. Walk-ins only! 🇮🇩🏮🇭🇰

NEW NOSTALGIA COCKTAIL by eric 🇦🇺: Tequila, Blanc Vermouth, Gentian, Flagrant Hot Sauce, SodaIt may not have won the Osc...
21/08/2026

NEW NOSTALGIA COCKTAIL by eric 🇦🇺:
Tequila, Blanc Vermouth, Gentian, Flagrant Hot Sauce, Soda

It may not have won the Oscar for best picture or even an AACTA (Australian Academy of Cinema & Television Arts Awards), but the 2003 comedy Kangaroo Jack 🦘made a lasting impression on our Aussie Bartender, Eric.

If you’ve never had the pleasure, we highly recommend seeking this cult classic out. It’s chock full of incredible performances and amazing 20yr old CGI, but the most nostalgic scene for Eric involves the candy loving star kangaroo “Jackie Legs” flipping out after accidentally eating an incredibly spicy red gobstopper. Classic Looney Tunes-style chaos unfolds, and a seed of inspiration was planted for our cocktail menu.

After his first encounter with a proper HK Summer, Eric desperately needed something tall and refreshing with a bit of a kick. Meet the ‘Jackie Legs’—his take on a spicy El Tequileño Tequila Tequila soda. Styled out with DOLIN and a touch of Gentian, this cooling potion gets its considerable spice from Hong Kong’s own Flagrant Hot Sauce for the perfect balance of heat, bright acidity, and umami. 

Come beat the heat at Bourke’s, we promise this one won’t make you shoot smoke out of your ears. 🔥

Day one with Bar Bellamy was so good. ❤️We drank, we ate, we had fun. And tonight, we do it all again, one last time. Co...
19/08/2026

Day one with Bar Bellamy was so good. ❤️

We drank, we ate, we had fun. And tonight, we do it all again, one last time. Come see Oska Whitehart behind the bar with Aled and Chef Erin with tara margarita.

🇦🇺 BAR BELLAMY MENU 🍸

DRINKS:

• Martini (Var.) | Gin, Lemon Butter, Sherry, Chardonnay, Olive Herb, Creme de Cacao
•Pornstar Spritz | Jameson Irish Wh***ey, Mountain Marigold, Secco, Passionfruit Mistelle, Agave, Raspberry Leaf Tea
• Inner Bloom | Monkey 47 Gin, Calvados, Coriander Oil, Lime, Foamer
• Rathdown St. Punch | Jameson Irish Wh***ey, Olorosso Sherry, Amaretto, Pistachio & Banana, Lime

FOOD:

Bites:
• Chicken Liver Parfait Cannoli, Pistachio (2pc)
• Deviled Eggs, Salsa Verde, Crispy Capers, Anchovy (2pc)
• Scallop Crudo, Preserved Plum, Finger Lime (1pc)

Sharing:
• Beef Tartare, Smoked Tomato Oil, Crème Fraîche, Crisps
• Green Asparagus, Preserved Kumquat Hollandaise (v)

Larger:
• Sea Bass, Earl Grey Beurre Blanc, Clams, Bloody Shiraz Ikura
• Spiced Lamb Shoulder, pickled shallot, radish & herb salad, black garlic cream

Sweet:
Fennel Mousse, Charred Seasonal Fruit

5PM-LATE. WALK-INS ONLY!

More of what you missed from that epic Sunday arvo. Another big shoutout to Bandra Born Raviraj S TNDP CHETHAN M V | FIT...
12/08/2026

More of what you missed from that epic Sunday arvo. Another big shoutout to Bandra Born Raviraj S TNDP CHETHAN M V | FITNESS | BAR Nichu for rolling in, firing up our bar with great cocktails and delivering a night that went way too hard, in the best way.

11/08/2026

With truffle season coming to an end, we’ve saved the best for last for the grand finale… Chef tara margarita Mac Daddy is back — with a new and improved version 2.0!

Now made with truffle Manchego and Mozzarella, breaded and fried until crispy golden, topped with heaaaaaps of grated fresh Parmesan and Waves Pacific black truffle. Served with a side of homemade Flagrant Hot Sauce plum sauce and charred pickled onion petals.🤘

It’s available now for a limited time only. Get it before it’s gone—it’s the real deal this!! ❤️

Not sure what happened that day, but it was special.What started off as a Typhoon 9, turned into something else. It was ...
07/08/2026

Not sure what happened that day, but it was special.

What started off as a Typhoon 9, turned into something else. It was one of those days where you look around and remember why we do this. ❤️

HUGE thank you to everyone that braved the rain to come see us and the extraordinary The Bombay Canteen team. Siddhesh Palande Damini Maini thank you for bringing the energy and giving us a true taste of X cuisine. It was such an honour to have you at Bourke’s.

Nothing is worse than drinking a bathwater-temperature glass of shiraz in this weather, but nothing is better than thrus...
06/08/2026

Nothing is worse than drinking a bathwater-temperature glass of shiraz in this weather, but nothing is better than thrusting a bottle of juicy, succulent red w**e into a bucket of ice and enjoying the crunchy, fresh side of the w**e, while watching the beads of condensation roll down the glass. We have a great selection of chilled reds by the bottle at any time - if you want to know more, come by and ask the team!

🍷🌞 frank cornelissen w**ery Mac Forbes

**es

Address

G/f, 46 Peel Street, Soho, Central
Hong Kong

Opening Hours

Monday 17:00 - 00:00
Tuesday 17:00 - 00:00
Wednesday 17:00 - 00:00
Thursday 17:00 - 00:00
Friday 17:00 - 01:00
Saturday 17:00 - 01:00
Sunday 17:00 - 00:00

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