Mano | Hong Kong
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Coffee, culture, collaboration, cocktails, curiosity; we’re born from a world of whimsy where wine meets the limitless wilderness of fresh ingredients and the beauty of biology blooms amidst an urban jungle.

At Mano, we’re a pick me up in the morning and a hearty mouthful of wholesome lunch. We’re good taste
and exceptional quality, slathered, sliced and served.

As evening falls, Mano’s hues transform. From sunshine to moonshade, Mano closes the shutters on a busy day of sidewalks and crowds to let a new vibe grow. Hushed whispers and fragrant fusions curl their way into Mano’s complete fine-dining dinner service, which transforms the space with a mysterious new energy.



Driving the new direction of Mano is accomplished, Michelin-star Chef, Frederic Chabbert. His momentum and energy for ingredients and his ability to innovate classical cuisine, has seen him transform restaurants and liberate palettes.

Now it’s onto something new. An experience that puts as much focus on service and atmosphere as it does ingredients and flavour. The re-opened Mano is inspired by the diversity and richness of organic growth.

Fred has joined the Mano team as a partner, a new move for the Chef who has left 5-star hotel dining in pursuit of ownership and a dash of entrepreneurialism.

What I love about what I do, is what we’re trying to capture with Mano. Exploration and discovery. The rush of adrenaline during service, the anticipation of finding new ingredients, the thrill of creating and evolving, the tactile experience of being involved with the world of food and of course, the pleasure of a team who evolve alongside me.
– Frederic Chabbert



Our food philosophy is simple: quality. The best way to ensure quality is to know your ingredients and products inside out. Chef Fred understands quality and source. He has worked with growers, breeders and suppliers for years. Every tomato, fish and sprig of rosemary has a story our Chef knows by heart. With an emphasis on garden-fresh vegetables, fruit, herbs and flowers, we rise to the challenge of creating new vegetarian dishes. We love experimenting with ingredients and believe in knowing exactly what we’re putting into a dish – that’s why we even make our own condiments. Like Hong Kong, we’re inspired by diversity, which is why you’ll find traditional flavours alongside new ones, but we know you’ll love it – because you’re inspired by diversity too.


You can see our menu below, or download a PDF of our menu

Petit Dejeuner 150
Fresh fruit juice, hot drink, danish & bread basket, yogurt
Power 210
The petit dejeuner + your choice of one savory
Croissant 20
Financier 15
Berries & chocolate
Danish 28
Pastry cream, fresh fruits
Braed 60
Basket, toasted, Alain Milliat’s jam, butter
Ricotta Pancakes 108
Banana and honey crumble butter, maple syrup
Waffles 118
Whole grain, maple syrup, hazelnut, marmalade
Granola 88
House made, Greek yogurt or milk
Egg Benedict 118
Ham, Hollandaise sauce
Egg Hemingway 138
Smoked salmon, spinach, Bearnaise sauce
Your Egg
Any style two eggs, toasted sourdough 80
Crispy bacon 38
Marseille sausage 45
Italian sausage 45
Black truffle* 150/5gm
Caviar* 580/15gm
Charly’s Original 145
Pork sausage, hash brown, eggs, tomatoes
Charly’s Secret 145
Italian pork sausage, spinach, eggs, toasted sourdough
Avocado 110
Slow cooked egg, toasted sourdough, coriander & parsley
* For a la carte only


You can see our menu below, or download a PDF of our menu

Banana / Blueberry
Pastry cream, strawberries
Basket, toasted, Alain Milliat’s jam, butter
Banana and honey crumble butter, maple syrup
Whole grain, maple syrup, hazelnut, marmalade
House made, Greek yogurt or milk
Ham, Hollandaise sauce
Smoked salmon, spinach, Bearnaise sauce
Any style two eggs, toasted sourdough 80
Crispy bacon 38
Marseille sausage 48
Italian sausage 48
Slow cooked egg, toasted sourdough, coriander & parsley
Pork sausage, hash brown, egg, tomatoes
Italian pork sausage, spinach, egg, macaroni
Avocado, white ham, enoki, chives, walnut dressing, Gruyere
Picked watermelon, mint, coriander, spring onion, chili, sesame oil
Salad, peach, olive oil, wild rocket
Terrine, rhubard, shiso, toasted bread
Bouillon, wild rocket, squid, crab
PORK 170
Cheek braised charcutiere, young carrots, orange
Fricassee, macaroni, tomato, tarragon, vinegar
Grilled, artichoke, fennel, black olives, sauce vierge
Bouchot, Brittany, charcoaled, marinière
Artisanal from Tuscany / Tagliolini egg pasta
V 208
- Tomato and basil
Prat-Ar-Coum, Brittany Condiments, bread & butter
Condiments, bread & butter
- Speciale N°2 68/pc
- Fine de Claire N°3 48/pc
By Kaviari for Mano, slow cooked egg 580/15gm
CROQUE Mr. 128
Deluxe: Colonna bacon, Comte cheese
Super deluxe: Deluxe with Black Oz truffle
Omelet, chives
Club sandwich – Avocado, tomato confit, bacon
HAM 288/50gm
Iberico de Bellota D.O.P, 42 to 48 months, toasted campagne
CHORIZO 88/50gm
Iberico de Bellota, By Dehesa,guindillas, toasted campagne
Board selection, jam, lavender honey, toasted campagne
Fresh fruit juice, hot drink, danish & bread basket, yogurt 270
your choice of one egg or sausage
Champagne brunch 780
One brunch + one bottle Cuvée Theophile by Louis Roederer
Cuvée Theophile by Louis Roederer 510
Louis Roederer, Brut Premier, NV 890
Light, fresh, elegant with notes of citrus aromas
Pierre Gimonnet, 1er Cru Fleurons, Blanc de Blancs, Brut, 2005 1080
Rich, clean, juicy, lovely notes of cooked apple and pear
Larmandier Bernier, Rose de Saignee, NV 1120
Rich, intense, lovely notes of cooked cherries and prunes
Billecart-Salmon, Brut, Rosé, NV 1500
Light, fresh, summer fruits aromas, fresh strawberry


You can see our menu below, or download a PDF of our menu

Avocado, White Ham, Enoki, Chives, Walnut Dressing, Gruyere
Picked Watermelon, Mint, Coriander, Spring Onion, Chili, Sesame Oil
Salad, Peach, Olive Oil, Wild Rocket
Foie Gras
Terrine, Rhubard, Shiso, Toasted Bread Pasta Artisanal, Tomato, Summer Truffle, Basil
Bouillon, Wild Rocket, Squid, Crab
Paimpol, Ricotta, Sage
Main Courses
Roasted, Italian Zucchini, Saffron Bouillon
Slow Cooked, Béarnaise Sauce, Parsley, Duck Fat Potatoes
Grilled, Artichoke, Fennel, Black Olives, Sauce Vierge
Burger, House Ketchup & Pickles, French Fries
Cheek Braised Charcutiere, Young Carrots, Orange
Fricassee, Macaroni, Tomato, Tarragon, Vinegar Desserts
Au Lait, Textures Of Coffee And Milk
Provence, Berries, Verbena, Meringue
Black, Roasted, Tomato, Ginger
2 Courses 220
3 Courses 280 Including one drink of the day


You can see our menu below, or download a PDF of our menu

Lobster 198
Club Sandwich – Avocado, Tomato Confit, Bacon
Prat-ar-coum, Brittany Condiments, Bread & Butter
Condiments, Bread & Butter
Speciale N°2 68/pc
Fine De Claire N°3 48/pc
By Kaviari For Mano, Slow Cooked Egg 580/15gm
Ham 288/50gm
iberico De Bellota D.o.p, 42 To 48 Months, Toasted Campagne
Chorizo 88/50gm
Iberico De Bellota, By Dehesa,guindillas, Toasted Campagne
Cheese 148
Board Selection, Jam, Lavender Honey, Toasted Campagne
Salmon 218
Smoked, Scotland Red Label
Pomegranate, Beetroot, Lime, Toast
Beetroot 98
Quail Egg Yolk, Mustard Seeds”
Caesar 128
“Salad, Buttermilk Dressing
Crispy Bacon, Parmesan, Croutons”
Foie Gras 190
“Smoked Terrine
Rhubarb, Shiso, Toasted Campagne”
Shiitake 80
House Pickles & Guindillas Chili
Gougères 88
Parmesan Cream Filled
Chick Pea 80
“panisse Fries
Yogurt, Mint, Ginger, Lemon Skin”
Croque Mr.
Deluxe: 128
Colonna Bacon, Comte Cheese
Super Deluxe: 208
Deluxe With Black Oz Truffle
Pulled Pork 80/pc
“small Burger
House Kimchi & Pickles”
Ox Cheek 230
Pickled Walnut, Horse-radish, Toasted Campagne
Foie Gras 268
“Duck, Seared
Figs, Fresh Almond, Verbena”
Vegetables 240
Simmered, Local Organic Farms Herbs, Flowers, Chorizo Sauce
Mussels 198
Bouchot, Brittany Charcoaled, Marinière
Artisanal From Tuscany /
Tomato And Basil 208
Black Oz Truffle 380
Fish 480
Market, Whole, Oven Baked
Bouillabaisse, Basil, Tomato, Lemon
Lobster 590
Blue From Brittany, Whole, Roasted
Vegetables, Herbs Printed Pasta, Coral Sauce
Chicken 980
Marensin, Whole, Oven Roasted*
Natural Cooking Jus, Thyme, Wild Mushrooms
Beef 580
Wagyu Grilled Striploin
Puffed Potatoes, Shallot Confit, Yuzu Kosho
Duck 408
Breast, Burgaud
Coriander Seeds, Turnips, Honey
Lamb 520
Aveyron, Four Ribs Rack
Garlic & Savory Jus, Coco-beans
*One Piece Can Accommodate 4 -6 Person, Please Allow 30mn Cooking Time
Mother nature has given us seasons, soils, weather… we do our best to respect them. Please excuse us if some products are not


You can see our menu below, or download a PDF of our menu

Tasting menu
Les cailloux, provence
White peach, verbena, basil, ximenez-spinola vinaigrette
Slow cooked yolk
Pickled vegetables, herbs, beef jus
Hokkaido, japan
Peanut, lobster bouillon, black quinoa
Guinea fowl
Marensin, roasted
Girolles, parsley, new onion, baby spinach
Cheese, provence-alpes-côte d’azur
Pistachio, honey cream
Mont ventoux, roasted
Tomato, ginger
4 courses hk$780
6 courses hk$980
Carte blanche tailor-made menu $1180
Prices are subject to 10% service charge
Tasting menu is designed to be enjoyed by the whole table


A concise selection of some of our favourite wines are below, with our full list available in a downloadable PDF

Champagne, Louis Roederer, Brut Premier, NV 890
Light, fresh, elegant with notes of citrus aromas
Pierre Gimonnet, 1er Cru Fleurons, Blanc de Blancs, Brut, 2005 1080
Rich, clean, juicy, lovely notes of cooked apple and pear
Delamotte, Blanc de Blancs, Brut, 2002 1350
Fresh, delicate, mineral, 100% Chardonnay
Pol Roger, Brut, 2002 1580
Round, elegant, slightly buttery
Dom Pérignon, 2003 2480
Richer vintage, slightly fuller than the usual Dom Pérignon, drinking beautifully already
Krug, Grande Cuvée, NV 2980
Crisp, fresh, cooked white fruits aromas, one of the best Non vintage Champagne cuvée
Salon, Brut, 2002 6900
Fuller, toasty, creamy, vanilla touch, elegant, perfect for a special occasion
Larmandier Bernier, Rose de Saignee, NV 1120
Rich, intense, lovely notes of cooked cherries and prunes
Billecart-Salmon, Brut, Rosé, NV 1500
Light, fresh, summer fruits aromas, fresh strawberry
White Wine
Dry & Aromatic
Rueda, K-Naia, Castilla y Leon, Spain, 2013 350
From north Spain, Verdejo grape, light and citrusy
Petit Clos, Sauvignon Blanc, Clos Henri, Marlborough, New Zealand, 2013 400
French owner, made in Marlborough, classic new world Sauvignon Blanc
Alois Lageder, Pinot Grigio, Alto Adige, Italy, 2013 450
Of the best Italian producer, fresh, light, notes of pear and apple 530
Sancerre Blanc “Les Baronnes”, Henri Bourgeois, Loire Valley, France, 2012
A lighter Sancerre, crisp, aromatic, lovely note of lemon
Roero Arneis, Bruno Giacosa, Piedmont, Italy, 2013 570
Located near the famous Barolo area, great alternative to a light Chablis. Made with Arneis grape
Chablis 1er Cru Vaillons, Louis Michel, Burgundy, France, 2011 610
A traditional producer of Chablis, very elegant, with a buttery hint, very mineral
S de Suduiraut, Suduiraut, Bordeaux, France, 2011
A dry white from Bordeaux, intense note of exotic aromas from a blend of Sauvignon Blanc and Semillon 610
Sancerre, Cuvée Edmond, Alphonse Mellot, Loire Valley, France, 2010 1150
From one of the best Sancerre producer of the past 30 years, fuller style, very complex and elegant
Puligny Montrachet, Alain Chavy, Burgundy, France, 2009 2100
Round, elegant, creamy, ripe white fruit
White Wine
Rich & Opulent
Mosel, Riesling Spatlese, Doctor Thanish, Bernkasteler, Germany, 2012 550
With a touch of sweetness, fresh with notes of cooked apple and peaches
Sol de Sol, Chardonnay, Central Valley, Chile, 2009 630
Lead by Iconic Bordeaux producer, elegant, buttery
Stag’s Leap Wine Cellars, Chardonnay, Karia, Napa Valley, California, 2012 680
One of Napa leading quality producer, Karia is rich with intense oily notes of ripe pear
Pouilly Fuisse, Tête de Cru, Château de Fuisse, Burgundy, France, 2011 760
South of Burgundy, rich, creamy with a refreshing acidity
Chassagne Montrachet, Michel Niellon, Burgundy, France, 2010 1100
A traditional Chassagne producer, roasted almond, honey, intense ripe apple aromas
Condrieu, Les Terraces de L’Empire, Georges Vernay, Rhone Valley, France, 2005 1450
North of Rhone Valley, Viognier grape, intense lactique notes with a focus on apricot flavours
Puligny Montrachet, 1er Cru Les Pucelles, Henri Boillot, Burgundy, France, 2010 2100
A more nervous style of Puligny, citrus zest combined with a buttery touch and an intense mineral character
White Wine
Little Gems
FX Pichler, Gruner Veltliner, Federspiel, Loibner Klost, Wachau, Austria, 2011 460
An Austrian jewel, elegant, touch of spice, made with the local Gruner Veltliner grape
Mas de Daumas Gassac Blanc, Languedoc, France, 2011 980
Blend of 4 varietials, Rich, powerful with a lot of freshness, boutique winery
Trimbach, Alsace Riesling Cuvée Frédéric Émile, France, 2005 1450
The Baby of Clos St Hune, very elegant, ripe exotic aromas
Mount Mary, Chardonnay, Yarra Valley, Australia, 2006 1780
Possibly the best Australian Chardonnay, cool climate, Burgundy style
Peter Michael Winery, Chardonnay, Ma Belle Fille, Knight Valley, California, 2010 1900
Rich, opulent, high concentration of cooked white fruits aromas, beautiful
Puligny Montrachet, 1er Cru Les Perrieres, Domaine Carillon, France, 2009 2100
Very good producer, fresh apple and peaches, complex
Corton Charlemagne, Bonneau du Matray, France, 2002 3750
Richer, full bodied, oily and creamy style, excellent balance
Red Wine
Marques de Grinon, Caliza, Spain, 2009 415
Great alternative to Rioja, pure, intense summer fruits aromas, blend of Syrah and Petit Verdot
Marsannay, Les Vaudenelles, Bruno Clair, Burgundy, France, 2010 730
North of Cote de Nuits, light, fresh summer fruits aromas
Gevrey Chambertin, Pierre Damoy, Burgundy, France, 2009 1200
Traditional style, medium bodied, very intense ripe cherries, Pinot Noir grape
Nuits St Georges Au Perdrix, Domaine des Perdrix, France, 2008 1580
Clean, mineral, with intense notes of fresh dark fruit a floral touch
Beaux Frères, Pinot Noir, Oregon, 2009 1800
One of the best New World example of great Pinot Noir, juicy, elegant with nice acidity
Volnay 1er Cru, Marquis d’Angerville, Burgundy, France, 2008 2050
South of Burgundy, charming, delicate, feminine style
Echezeaux Grand Cru, Domaine Jean Grivot, Burgundy, France, 2007 2980
Still at the early stage of this great wine, delicate, feminine, very subtle Pinot Noir
Clos des Lambrays Grand Cru, Domaine des Lambrays, France, 2008 3450
Fuller style of Pinot Noir, good concentration of dark fruit
Aquitania, Reserva, Cabernet Sauvignon, Central Valley, Chile, 2012 350
Owned by two leading Bordeaux producer, soft tannins, ripe blackcurrant
Jim Barry, The Cover Drive, Cabernet Sauvignon, Australia, 2010 470
Rich, intense note of black fruits, touch gammy
Trapiche Single Vineyard, Malbec, Mendoza, Argentina, 2008 675
Medium bodied, rich with notes of black fruits
Shaw and Smith, Shiraz, Australia, 2012 690
Aromatic, sweet, lot of spice, notes of black prune and plum
Médoc, Château Potensac, Bordeaux, France, 1996 1090
Powerful but with a lot of finesse, cedarwood, coffee, at peak
Pomerol, Château La Croix, France, 2008 1120
In its youth, powerful, strong tannin, riche, touch of vanilla
Mille E Una Notte, Contessa Entellina, Donnafugata, Italy, 2008 1500
One of the best Southern Italian red wine, Nero d’Avola grape, very intense, big, masculine, lot of dark fruits
Tignanello, Marchesi Antinori, Toscana IGT, Italy, 2011 1660
Flagship wines of the famous Antinori family, made in the Chianty area, blend of Sangiovese and Cabernet
Pomerol, Château Providence, Bordeaux, France, 2007 2450
Medium bodied, merlot based, notes of chocolat and fresh berries
Full body
Journey’s End, Shiraz, South Africa, 2008 460
An excellent example of an easy drinking Shiraz, soft, ripe, notes of black pepper and dark cherries
Guado Al Tasso, Il Bruciato, Bolgheri, Italy, 2012 530
Produced near the famous Orneillaia and Sassicaia, Bordeaux style on the coast of Tuscany
Torbreck, Cuvée Juveniles, GSM, Australia, 2012 560
Made in a Chateauneuf du Pape style, in Australia by a top producer, outstanding result
Saint Estèphe, Château Haut Beausejour, Bordeaux, France, 2009 640
Dry, full bodied, still in his youth, lovely earthy notes
Châteauneuf du Pape, Paul Jaboulet Aine, Les Cèdres, France, 2008 980
Powerful, still young, gammy, lot of dark fruits aromas
Saint Emilion, Château Quinault L’Enclos, France, 2001 1380
Excellent vintage for St Emilion, round, subtle, Merlot based
Pauillac, Château Batailley, France, 2000 1480
Showing beautifully, soft tannin, elegant, coffee notes, chocolat, blackcurrant
St Julien, Château Langoa Barton, Bordeaux, France, 1996 1680
Excellent vintage, richer Medoc wines, intense notes of black fruits
L’Esprit des Pavots, Peter Michael Winery, California, 2007 2300
One of the rising star of California, excellent Bordeaux blend
Henschke, Mount Edelstone, Shiraz, Australia, 2010 2570
Intense, aromatic, note of mint, cherries, black pepper, full bodied
Little Gems
Freemark, Sycamore, Cabernet Sauvignon, Napa Valley, California, 2004 1380
One of the Iconic wine of the Paris 1976 tasting, Medoc style, will not last very long on the list
Chateauneuf du Pape, Château de Beaucastel, Rhone Valley, France, 2001 1480
One of the finest vintage of Beaucastel of the past 20 years, still big but so elegant
Gaja, Ca Marcanda, Bolgheri, Italy, 2004 1880
An excellent alternative to Sassicaia, very Bordeaux like with an extra layer of richness
Nuits St Georges, 1er Clos des Porrets, Henri Gouges, Burgundy, France, 2002 2050
Delicate, showing beautifully, very elegant, one of the best producer of Nuits St Georges
Pauillac, Château D’Armailhac, Bordeaux, France, 1990 2350
Part of the Rothschild Family Empire, a beautiful wine at his peak, very subtle
Harlan Estate, The Maiden, Napa Valley, California, 2006 3600
2nd wine of the Famous Harlan estate, big, robust, generous
Pauillac, Château Lynch Bages, France, 2001 3680
At peak now, showing marvelous, round tannin, lot of earthy character
Chambertin Grand Cru, Domaine Rossignol Trapet, Burgundy, France, 2000 3800
A very traditional style of Pinot Noir from one of the most famous Burgundy appellations, sensational
Domaine de Triennes, Rose, France, 2012 300
Medium style of rose with lovely note of strawberries and raspberries
Domaines Ott, Château de Selle Rosé, France, 2013 735
Dry, fresh, full bodied rose, notes of dry cherries
La Spinetta, Moscato D’Asti, Bricco Quaglia, Italy, 2013 380
Semi sweet and semi sparkling, lovely note of green apples and fresh pear
Sauternes, Carmes de Rieussec, France (Halves), 2009 580
2nd Label of Rieussec, fresh, cooked apricot, honey, silky
Ben Ryé Passito di Pantelleria, Italy (Halves), 2011 830
One of the best Italian dessert wine, made with a local grape, very rich and aromatic
Joseph Phelps Eisrebe, California, 2008 980
Stunning rich dessert wine, notes of ripe peach, nectarine, figs
Tokaji Aszu, 6 Puttonyos, Oremus, Hungary, 2005 1580
Fascinating dessert wine, rich, notes of caramelized apricot and peaches
Sauternes, Château Coutet, Bordeaux, France, 1990 1980
Excellent Château, now at his peak, a wine of exception
Riesling Eiswein, Graacher Himmelreich, Prum, Germany, 2002 2680
Elegant German Ice wine, rich and powerful with an intense freshness on the finish
Dow’s, Vintage, Port, 1985 1680
A classic matured vintage of Port, full bodied with notes of spice, dark chocolat and tobacco



You can see our menu below, or download a PDF of our menu

Rose de 75
Floral & Fizzy
Gin, Citrus, Rose, Fig &Champagne
Delicious Sour -
Fruity & Sour
Brandy, Rosted Peach, Citrus & Syrup
Honey…Comb -
Sour & Sweet
Aged Rum, Citrus, Honey Cream & Bitters
Purple Fizz -
Tall & Easy
Vodka, Lychee, Lavander, Grapefruit, Citrus & Ginger Ale
Last Amber -
Strong & Bitter
Bourbon, Smokey Whiskey, Bitter Orange, Sweet Vermouth & Bitter
Sagewine -
Bright & Sharp
Vodka, Grapefruit, Sage, Vermouth & Bitters
Mint 500 -
Fresh & Fruity
Gin, Mint, Basil, Apple, Citrus, Peach & Passionfruit
Tom & Jerry -
Warm & Sweet
Brandy Rum, Pear, Cream, Vanilla, Chai, Crumble & Chai Pouched Pear


You can see our menu below, or download a PDF of our menu

Pineapple Express
Pineapple Snow
Home-made Soda
The Dorian Grey
Pear Juice
Earl Grey Tea
Fresh Lemon
Snow Motion
Carranilla Smash
Carrot Juice
Fresh Lemon



When Mano was searching for a coffee partner, we had some pretty impressive criteria we wanted met. From ethics to flavor and sustainability, we weren’t willing to compromise on exceptional quality.

That’s where Coffee Libre came in. Founder and coffee visionary, Pil Hook Suh, has an amazing repertoire of experience and accomplishment. From his place on the Cup of Excellence International Jury, India Gems of Araku International Jury and the title of World Roaster and Barista Competition Winner 2012 and 2013.

Pil created Coffee Libre with a philosophy, “life is too short not to cherish and enjoy”. Whether supporting and representing the farmers who grow the coffee, to using profits for remarkable social projects – to spreading pure, sensorial euphoria through the coffee itself – Pil’s vision and the sensational flavor of Coffee Libre coffee, has been a foundation for Mano from the beginning.

Mano is the only place you can savour and enjoy Coffee Libre and we’d be honoured to introduce you. Stop by, we’ll pour you a cup.


Mano is Hong Kong’s hideaway. Tucked into the ground floor of L Place, Central, we’re set back from the bustle – but still have a great view of it.

Come visit us at Mano.

139 Queens Road Central
Central, Hong Kong SAR

+852 2399 0737


© MANO 2014139 QUEENS RD. CENTRAL,HONG KONG+852 2399 0737