Drink and Dine
Laying the table.
Spanish tapas and paella, at a raw bar or the table
Bayfare Social
Restaurant
A raw bar runs the length of one wall — Gillardeau oysters, a seafood platter for 2 or 4 — with the kitchen's own tapas served alongside at the counter, in the old sense of the word: a small plate that once sat on top of a glass, before it became a menu section of its own.
The paellas take the room's full attention: a Carabinero prawn version in medium or large, a bone-marrow-and-wagyu-cheek version, a pig's trotter paella built with wild mushrooms. Every one is cooked for the whole table, not for one plate.
The kitchen
Gerard Rubio Casabayó
Brings his own Spanish heritage to the kitchen, alongside a fresh reading of Hong Kong's dining scene.
