Check out 22 Ships' all-new seasonal tapas menu

Following the successful opening of 22 Ships, a neighbourhood tapas bar named after its address on the quaint Ship Street in Wan Chai, Chef Jason Atherton has launched a new menu of seasonal tapas and desserts that will continue to delight Hong Kong diners.

Using the best ingredients from Europe and Asia, Atherton works together with Executive Chef Matt Bishop to bring a modern touch to Spanish-inspired classics.

This season, new delights include Whole baked Hokkaido scallop, marrow crumbs ($98), Octopus, white beans, tomato and fennel ($128), Red Mullet, fish soup, saffron aioli ($148) and Steak tartar, smoked egg dressing ($118).

Signature dishes such as Spanish breakfast, chorizo and potato ($98) and Baked smoked bone marrow, onion jam and sourdough with Gentleman’s relish butter ($68) will remain on the menu, while the all-time favourite Ibérico pork and foie gras burger is now served with avocado and kimchi ($158).

Known world-wide for his innovative desserts, Atherton has created some new treats for Hong Kong. Playing on the immensely popular “PBJ”, he has concocted a new combination of flavours guaranteed to tantilise’ taste buds: a dessert consisting of peanut butter ice cream, Pedro Ximenez infused grapes and caramelized banana ($78).

Other new creations include Cantaloupe chutney, crispy ginger meringue, rosemary honey sorbet ($78), Texturas de Chocolate ($78) and Frozen black sesame, pineapple carrot sorbet, coconut tapioca ($68).

“We will continue to evolve the dishes and concept of 22 Ships according to the tastes of our diners, making it only better. Even regulars can still look forward to trying something new as we have specials on the board every day,” says Atherton.