EVENTS
MEMBERSHIP
DINING
CONTACT US
OUR STORY
The HAUS echoes a luxurious getaway home that draws inspiration from both Mercedes-Benz and IWC Schaffhausen’s unity on innovative engineering, exquisite craftsmanship and purism.
Covering a total area of 5,000 sq ft spread over two floors, the HAUS brings events of different kinds of lifestyle, cultural and dining experience at regular interval.
The G-Class
The Big Pilot
HAPPENINGS

At regular intervals, a diversified range of intelligently-curated, highly contemporary brand and lifestyle events will be hosted in various scale and formats. It is a space where owners and fans can meet, share ideas and connect.

Check out the latest and upcoming happening at HAUS!

FATHER’S DAY NOSTALGIA OVER THE DECADES

In celebration of Father’s Day, we’ve brought together local nostalgic toys from across the decades to enjoy at HAUS. Join us on 20th June to reminisce childhood games with the family and participate in a Cyanotype Print Workshop. Learn how to use the traditional photographic technique to process your very own family photo!

Sunday 20th June 2021
Session 1: 11:30am – 12:30pm HAUS Owner Members
Session 2: 1:00pm – 2:00pm HAUS Owner Members & Fans
1/F HAUS | 38-48 Queens Road Central, Central, Hong Kong

Register now

Tatler Presents: “A Sun-Kissed Summer” Vip Preview Event With Tom Ford Beauty

Escape through your senses to a breezy, sun-kissed summer abroad. Join us for a private, immersive event to explore Tom Ford Beauty’s summer collection, including an exclusive preview of the all-new Soleil Brulant fragrance.

Indulge in seasonal canapés and an interactive cocktail workshop inspired by the vibrant fragrance notes and colour tones of this season.

Friday 25th June 2021
2:00pm – 4:00pm
1/F HAUS | 38-48 Queens Road Central, Central, Hong Kong

Register now

BECOME OUR OWNER MEMBER / FAN
[Owners of Mercedes-Benz or IWC Schaffhausen]
DINING
Bringing together F&B talents from around Hong Kong, Tatler Dining Kitchen at HAUS is a brand new culinary hub for food lovers to experience off menu dining, exclusive collaborations and unique dining experiences never before seen in the city. Explore our multifaceted world of gastronomy, where a frequently evolving roster of tastemakers take centre stage to present unexpected dining experiences—created for food lovers by food lovers.

Every month, discover a programme of chef collaborations, restaurant and bar pop-ups, culinary workshops and tasting sessions that capture the zeitgeist of dining in Hong Kong in the here and now. At Tatler Dining Kitchen, the flavours are always unexpected and inspiring.

G/F - Interval Coffee Collective by Twins Kitchen

May 24 - June 30, 2021

Get ready for summer with one of the city’s coolest cafe concepts. Interval’s newest location at HAUS marks a homecoming for the brand, which originally opened in Central by Caleb and Josh Ng of Twins Kitchen and expanded this year to Cyberport and Lohas Park. Taking the coffee culture of Scandinavia to the forefront for this limited time pop-up, Interval has collaborated with Coffee Collective, a Copenhagen-based micro-roastery known for its strong focus on sustainable practices and direct relationships with coffee bean farmers around the world. Come by for exclusive dishes and drinks designed for HAUS only throughout the month of June.
SIGNATURE OFFERINGS
Open-Faced Sandwiches
Inspired by Danish smørrebrød, open-faced rye sandwiches, Interval has created four unique offerings with a local twist.
Coffee Soft Serve
Can’t decide between coffee or dessert? Why not both—silky ice cream infused with Coffee Collective espresso is the ultimate expression of a cooling caffeine treat.
Specialty Coffee
Select from a carefully curated range of single origin coffee beans and recommended brewing methods, order a tasting flight or purchase bottled brewed coffee to go.
1/F: CHEFS SHANE OSBORN & MICHAEL SMITH PRESENT THE ARCANE COLLECTIVE

June 16 2021 - July 10, 2021
The Arcane Collective, created by the team behind Arcane and Cornerstone, presents a fresh approach to conscious dining in Hong Kong. Using top quality produce that is accessible, planet-friendly and health-aware, the menu by award-winning chefs Shane Osborn and Michael Smith is a celebration of plants, sustainably caught seafood and the beginning of the Australian truffle season.
MENU

Gougere with herb creamed cheese

Salad of bamboo shoots, jicama and Chinese celery with walnut, black truffle, tahini dressing

Lightly cured sea bass with summer vegetables and a spring onion dashi

White asparagus rolled in sea lettuce, sweetcorn veloute, pine nuts and black truffle

Charred octopus with chipotle and fenugreek salsa, sprouting cauliflower

Risotto of buckwheat and fresh girolles with green almonds, black truffle and parmesan

Passionfruit fool with rhubarb, strawberries and fennel pollen, pistachio shortbread



HK$1,288 per person
Price is subject to 10% service change



#TatlerDiningKitchen
@tatlerdininghk @arcanehk @cornerstonehk
@shaneosbornchef @michaelsmitth


VEGETARIAN MENU

Gougere with herb creamed cheese

Salad of bamboo shoots, jicama and Chinese celery with walnut, black truffle, tahini dressing

Mountain yam with summer vegetables and a spring onion dashi

White asparagus rolled in sea lettuce, sweetcorn veloute, pine nuts and black truffle

Jackfruit croustillant with chipotle and fenugreek salsa, sprouting cauliflower

Risotto of buckwheat and fresh girolles with green almonds, black truffle and parmesan

Passionfruit fool with rhubarb, strawberries and fennel pollen, pistachio shortbread



HK$1,288 per person
Price is subject to 10% service change



#TatlerDiningKitchen
@tatlerdininghk @arcanehk @cornerstonehk
@shaneosbornchef @michaelsmitth


CHEFS STORIES
About Shane Osborn
The pearl of Perth, the love of London and now the heart of Hong Kong, Chef Shane Osborn’s career and appeal stretches the globe. Born and bred in Perth; Shane became the very first Australian head chef to lead a restaurant to attaining Michelin star status (January 2001), all at the tender age of 29. Moving to Hong Kong in 2012, Shane worked with acclaimed restaurateur Alan Yau at St Betty before opening Arcane in 2014, picking up accolades such as Tatler Dining’s Best New Chef award and multiple Top 20 Best Restaurants awards. In 2018, Shane became a finalist in Netflix’s The Final Table and opened Cornerstone, his second restaurant in Hong Kong. In summer 2021, following his pop-up at Tatler Dining Kitchen, he will open a third venue in the heart of Hong Kong.
About Michael Smith
Michael has worked across three continents and several Michelin starred restaurants including ‘Gidleigh Park’ with Executive Chef Michael Caines and ‘The Hand and Flowers’ with Celebrity Chef Tom Kerridge. Prior to this in Australia, he has worked at the award winning ‘Dinner by Heston Blumenthal’ and the ‘Urbane Restaurant’ in Brisbane. Michael first joined Arcane in 2015, where has has been instrumental as the chef de cuisine in spearheading initiatives such as the restaurant’s vegetarian and vegan menus.
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