Surprising wines, sharing plates.

STORY

Translated from French, BRUT simply means raw. Raw talent, raw passion, raw personality.

We believe in food with an authentic story to tell; our flavours are a seamless and original blend of our influences and backgrounds.

Our unquenchable curiosity for flavours, cultures and people means that we’re always experimenting with our playful menu and wine list.

Our wines are carefully sourced from mostly organic and biodynamic farmers from around the world.

The Story of Brut!

FOUNDERS

Camille Glass

"I started my F&B career at one of France’s most prestigious culinary schools, Ferrandi. After an intensive appreticeship in Paris, I relocated to Hong Kong to work with Michelin Starred Le Serge et le Phoque. In 2014, my partner and I opened Á Table – a speakeasy-style private kitchen, where I became known for my signature approach and taste for wine, which lead me to then work with La Cabane, one of the pioneers of the natural wine movement in Hong Kong.

In 2016, I established FOB Wines in collaboration LocoFama group, where I was able to curate a space and winelist that was true to me. This opportunity also brought me to the my beloved neighbourhood of Sai Ying Pun, where Brut! was eventually born. Today, I am the co-founder of both Brut! and Crushed Wines, where I continue to express my passion for storytelling through wine and food.

George Kwok

"I started cooking at university in Bristol. Every week, my Hong Kong uni buddies and I would come together and cook Cantonese dishes that reminded us of home. However, I actually pursued a career in finance before making a switch and met my working partner Camille. I spent seven years in banking before I realised it wasn’t for me. I did an apprenticeship at Akrame, a fine dining French restaurant, to now owning 2 restaurants [Brut! and the French-Indian fusion restaurant Pondi] of which I am executive chef. "

Meet Our Team

MENUS

Our menu and By The Glass list changes frequently, so come in often! Most allergies can be accommodated and we welcome vegetarians.

A LA CARTE

TASTING MENU

WINE

PRESS

Vogue Hong Kong

Our co-founder Camille Glass on her journey through F&B

Brut reminds us of the unpretentious but highly accomplished wine bars with excellent food that are found in cities like London, New York and Melbourne, and we’re glad to have something so original in Hong Kong. Chef Gavin Chin has taken the reins and steered the menu in an unabashedly free-form direction, with inventive dishes that combine influences and ingredients from myriad cuisines: local greens and Lao Gan Ma sit alongside halloumi and jalapeño on the list, and the equally unorthodox wine list by Yulia Ezhikova adds plenty of opportunities to go outside your comfort zone.

Tatler Dining

Simple décor and refreshing plates are just two reasons you may want to come back for more

Tatler Asia

The co-founder of wine-forward neighbourhood restaurant Brut shares the labels that inspired a lifelong love, the varietal she adores above all others, and her pick when it comes to canned wine