Menu to Taste

Coa

Cocktails & Mexican · Hong Kong · Chef Jay Khan

Three-time Asia's 50 Best Bars winner Coa in Hong Kong, founded by beverage director Jay Khan, offers Mexican-inspired cocktails centered on artisanal agave spirits. The industrial, candlelit basement venue features over 200 tequilas and mezcals alongside signatures like La Paloma de Oaxaca.

Central, Hong Kong, Hong Kong

  • #17 Asia's 50 Best Bars
  • #18 World's 50 Best Bars 2024
  • #38 World's 50 Best Bars 2025
  • #24 Asia's 50 Best Bars 2026

Menu

Cocktails

  • Ancho Highball | Ancho chilli, guava juice | ~ (128)
  • Mezcal Negroni | Classic negroni with mezcal | ~ (128)
  • Matcha & Yuzu Tart (26) — Crisp tart shell, delicate matcha cream, yuzu curd, white chocolate ganache, candied ginger.
  • Mole Negroni | Mezcal-based negroni | ~ (128)
  • La Chinesca | ~ (120)
  • Coconut Milk Punch (128)
  • French 75 (30) — Tanqueray Gin, fresh lemon juice, simple syrup, topped with Brut Champagne.
  • Smoked Old Fashioned (32) — Woodford Reserve Rye whiskey, smoked maple syrup, Angostura bitters, orange peel, served with a cherrywood smoke infusion.
  • Dragon's Breath (32) — Mezcal, passionfruit puree, fresh ginger juice, habanero tincture, lime.
  • Manhattan (30) — Woodford Reserve Rye whiskey, Carpano Antica Formula sweet vermouth, Angostura bitters, Luxardo cherry.

Wines

  • Crémant de Bourgogne Rosé, NV Louis Bouillot (22) — A vibrant rosé sparkling wine with notes of red berries and a fine mousse. Bourgogne, France.
  • Champagne Brut, NV Laurent-Perrier 'La Cuvée' (38) — Crisp and fresh with delicate bubbles, citrus, white fruit, and brioche notes. Champagne, France.
  • Prosecco Superiore, NV (18) — Elegant and aromatic with notes of green apple and white flowers. Veneto, Italy.

Dishes

  • Wagyu Striploin A5 (200g) (128) — Japanese A5 Wagyu striploin, potato dauphinoise, seasonal mushrooms, bordelaise sauce.
  • Confit Lamb Shoulder (65) — Slow-cooked lamb shoulder, harissa spiced lentils, yoghurt espuma, mint oil.
  • Valrhona Chocolate Lava Cake (28) — Warm Valrhona chocolate cake, molten center, salted caramel ice cream, berry compote.
  • Hokkaido Scallops & Caviar (78) — Pan-seared Hokkaido scallops, cauliflower puree, sea urchin butter, salicornia, oscietra caviar.
  • Black Truffle Risotto (75) — Arborio rice, aged Parmesan, mascarpone, finished with microplaned fresh black truffle.
  • Roasted French Duck Breast (72) — Succulent duck breast, wild rice pilaf, cherry reduction, foie gras mousse.
  • Grilled Iberico Pork Pluma (68) — Perfectly grilled Iberico pork pluma, apple puree, celeriac gratin, Calvados jus.
  • Pan-Seared Cod (62) — Atlantic cod fillet, saffron risotto, seasonal asparagus, clam emulsion.
  • Vegetable Trilogy (58) — Artichoke heart barigoule, slow-cooked carrot with caraway, truffle potato, forest greens.
  • Charred Octopus (36) — Slow-cooked and charred octopus, romesco sauce, confit potato, chorizo crumble.

The Experience

An intimate room in a hidden location.

Phone: +852 2813 5787

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