MANAGER IN TRAINING AND INTERNSHIP BOOK

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CONTENTS
3 JOIN THE HERD - INTERNSHIP
4-5 OPERATIONS INTERNSHIP
6-8 ADMINISTRATIVE INTERNSHIP
9 JOIN THE HERD - MIT
10-17 MANAGEMENT TRAINEE
18-19 MOVING TO HONG KONG
20 WORD FROM THE HERD
21 ABOUT BLACK SHEEP RESTAURANTS
22 ARTEMIS & APOLLO
23-24 ASSOCIAZIONE CHIANTI, BELON
25-26 BUENOS AIRES POLO CLUB, BURGER CIRCUS
27-28 BUTTER, CARBONE
29-30 CHÔM CHÔM, CROWN SUPER DELUXE
31-32 FUKURO, GRAND MAJESTIC SICHUAN
33-34 HO LEE FOOK, HOTAL COLOMBO
35-36 LA VACHE!, LE GARÇON SAIGON
37-38 LE PETIT SAIGON, MAISON LIBANAISE
39-40 MESSINA, MOTORINO
41-42 NEW PUNJAB CLUB, OSTERIA MARZIA
43-44 RAJASTHAN RIFLES, STAZIONE NOVELLA
45-46 TAQUERIA SUPER MACHO, THE LAST RESORT
47-49 UNCLE DESI FOOD & SONS, GO

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JOIN THE HERD
Black Sheep Restaurants is a rapidly growing Hong Kong-based hospitality team offering
talented and passionate hospitality students the opportunity to gain experience in one of Asia’s
most exciting markets. Hong Kong has a dynamic food and beverage industry driven by a unique
blend of the city’s diverse expat community and local traditions.

Our internships are hands-on six-month programmes designed to build strong operational and
administration skills for aspiring restaurant managers, chefs and hospitality professionals.
Interns are responsible for contributing to the flow of service, daily office tasks, catering to the
individual needs of restaurant guests and supporting the restaurant managers and head chefs.

INTERNSHIP OFFER INCLUDES:

OVERSEAS INTERNS LOCAL INTERNS
• Monthly Salary of HK$4,000 • Monthly Salary of HK$10,000
• Accomodation • Discounted Gym Membership
• Round-trip Airfare • Team Member Discount at
• Discounted Gym Membership Black Sheep Restaurants
• Team Member Discount at Black • 5/6 Day Work Week
Sheep Restaurants • Annual Leave & Statutory
• 5/6 Day Work Week Holidays
• Annual Leave & Statutory Holidays

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JOB DESCRIPTION:
OPERATIONS, CULINARY AND SOMMELIER INTERN
The Black Sheep Restaurants Internship is a hands-on programme that exposes you to Hong Kong’s
dynamic dining scene and offers a glimpse into the inner workings of a successful hospitality team.
The primary objective of this programme is to immerse interns in a team environment, working with
and alongside front-of-house and culinary team leaders. You will learn to provide exceptional guest
experience, from the initial welcome to the moment of departure and beyond.

You will be assigned to a Black Sheep Restaurants venue. Each restaurant differs vastly in concept,
from Burger Circus, a casual American diner, to upscale restaurants such as New York-Italian Carbone,
and BELON, a neo-Parisian restaurant. Black Sheep Restaurants also encompasses a diverse range of
cuisines, including Chôm Chôm’s street-style Vietnamese dining in the heart of SoHo and traditional
Lebanese fare at 1960s Beirut-inspired Maison Libanaise. You will learn various food and beverage
operations, in addition to working with talented teammates from all over the world with diverse
backgrounds, languages and experiences.
ROLES & RESPONSIBILITIES
OPERATIONS
• Learn standard operating procedures including serving, bartending, table and pass management.
• Deliver exceptional guest experience, a component vital to the success of the restaurants and the central focus
of the internship.
• Develop an in-depth understanding of our restaurant stories, menus and beverage programmes.
• Participate in continuous on-shift training to improve personal and team performance.
• Develop leadership skills by working closely with the management team.
• Develop and propose ideas on best practices by participating in management meetings.
CULINARY
• Develop culinary skills by learning professional kitchen mise en place, pre-service prep and basic knife skills.
• Learn and produce dishes to set recipes, working as part of a team to deliver menu items to impress our guests.
• Develop your knowledge of a variety of cooking techniques, including pastry, butchery etc.
• Develop your understanding of kitchen safety, hygiene and the importance of allergens.
• Develop your skills to work in different stations of the kitchen.
• Partake in ongoing on-the-job training to improve personal and team performance.
SOMMELIER
• Gain an in-depth knowledge of viticulture, grape varieties, terroir and wine geography.
• Learn how to assist guests with wine recommendations, decanting and polished wine service.
• Gain an in-depth understanding of wine ordering, receiving, inventory, budgets and wine cellar management.
• Learn how to develop and curate wine lists in line with restaurant stories.

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SIX-MONTH OPERATIONS
INTERNSHIP PROGRAMME
WEEK 1 | ORIENTATION
POINT OF CONTACT | PEOPLE & CULTURE TEAM
   • The Herding – Black Sheep Restaurants induction.
   • Introduction to Hong Kong.
   • Introduction to your restaurant team and leaders.
   • Team Guide review.
  • Weekly schedule review.

WEEK 2 | INTRODUCTORY TRAINING & SERVICE PREPARATION

POINT OF CONTACT | OPERATIONS/RESTAURANT MANAGER/CHEF/MASTER SOMMELIER
   • Introduction to Black Sheep Restaurants concepts and your initial restaurant.
   • Training review.
   • Shadow a dedicated member of the restaurant team.
  • Participate in restaurant meetings.

WEEKS 3 - 6 | ON-JOB SERVICE TRAINING

POINT OF CONTACT | OPERATIONS/RESTAURANT MANAGER/CHEF/MASTER SOMMELIER
   • Participate in service at your restaurant.
   • Focus will be dependent on your chosen internship (culinary, operations, sommelier).
  • Participate in restaurant meetings.
WEEK 7 | REVIEW
POINT OF CONTACT | OPERATIONS/RESTAURANT MANAGER/CHEF/MASTER SOMMELIER
   • Progress review.

WEEKS 8 – 23 | ON-JOB SERVICE TRAINING

POINT OF CONTACT | OPERATIONS/RESTAURANT MANAGER/CHEF/MASTER SOMMELIER
   • Rotate to alternative Black Sheep Restaurants venue to learn different service and management styles,
   cuisines and concepts:
   • OPERATIONS – Steps of Service, Mise En Place, Guest Recognition, Menu/ Bar and Wine Knowledge,
   Guest Experience.
   • CULINARY – Section Management, Mise En Place, Basic Kitchen / Knife Skills and Cooking Techniques.
   • SOMMELIER – Wine Service, Wine Knowledge, Inventory, Ordering, Sales and Menu Curation.

WEEK 24 | EVALUATION AND APPRAISAL

POINT OF CONTACT | OPERATIONS/RESTAURANT MANAGER/CHEF/MASTER SOMMELIER
   • Final performance review with feedback session.

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JOB DESCRIPTION:
ADMINISTRATIVE INTERN
The Black Sheep Restaurants Administrative Internship is a hands-on programme that exposes you to Hong
Kong’s energetic dining scene and offers a glimpse into the inner workings of the world's most dynamic
restaurant group. The primary objective of this programme is to immerse you in a team environment working
with and alongside front-of-house and office team leaders. These teams include: Communications, Design,
Creative Experiences, Logistics & Systems, People & Culture, Administration, Guest Experience, Business
Development and Finance.

Through project-based work, interns will gain an understanding of how restaurant operations are supported
by behind-the-scenes teams.

To ensure you gain a full understanding of the relationship between guest experience at the restaurants and
at the office, you will be assigned operationally focused shifts (30%) alongside administrative shifts (70%).

ROLES AND RESPONSIBILITIES

Projects will be tailored to your personal interests and business needs. Below are examples of projects
and responsibilities relating to our office teams and functions:
BUSINESS DEVELOPMENT
   • Manage supplier contracts.
   • Collate and analyse daily sales reports for individual restaurants and bring solutions to improve sales.

COMMUNICATIONS
   • Assist with 360-degree campaigns for the Black Sheep Restaurants brand and for individual restaurants.

DESIGN
   • Assist with the day-to-day production of materials and collaterals that support the restaurants
such as menus, flyers, business cards, takeaway elements and website layout.
   • Execute illustration work, such as branding and murals.

CREATIVE EXPERIENCES
   • Assist with the planning and execution of monthly special events.
   • Propose and implement new ideas.

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FINANCE
   • Collate daily sales reports, oversee budgets, costs and targets for each individual restaurant.
   • Improve cost control: work with kitchen teams to identify high-cost items and reduce waste.
  • Manage supplier and guest accounts, invoices and refunds.

GUEST EXPERIENCE
   • Manage guest events, from initial enquiry to execution and follow-up.
   • Collate guest data from all outlets, identifying patterns, preferences and areas for improvement.

GROUP SYSTEMS
   • Menu engineering.
   • Improve profit margins by identifying high-cost items and sourcing alternatives.

PEOPLE & CULTURE

   • Assist in the global recruitment of hospitality professionals.
   • Support human resources systems and protocols to improve attendance and payroll execution.
   • Propose and implement initiatives and procedures to streamline and improve People & Culture functions
   such as hiring, onboarding, performance management, benefits administration, etc.
   • Create and implement new training agendas and support current training agendas.
   • Assist with monthly Black Sheep Restaurants induction programme – The Herding.

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CONTENTS
SIX-MONTH ADMINISTRATIVE
INTERNSHIP PROGRAMME
3 JOIN THE HERD
WEEK 1 | ORIENTATION
4-11 MANAGEMENT TRAINEE INTERNSHIP
POINT OF CONTACT12
| PEOPLE & CULTURE
WORD FROM THE HERD
   • The Herding –13Black Sheep Restaurants
ABOUTinduction.
BLACK SHEEP RESTAURANTS
   • Introduction to
14-15 Hong Kong. ARTEMIS & APOLLO
   • Introduction to your dedicated restaurant
16-17 team and Manager.
ASSOCIAZIONE CHIANTI
   • Team Guide review.
18-19 BELON
  • Weekly schedule review.
20-21 BUENOS AIRES POLO CLUB
WEEK 2 | INTRODUCTORY
22-23
TRAINING & SERVICE PREPARATION
BURGER CIRCUS
POINT OF CONTACT | OPERATIONS/RESTAURANT MANAGER/BASE STATION TEAM LEAD
24-25 BUTTER CAKE SHOP
   • Introduction to Black Sheep Restaurants stories and your initial restaurant.
26-27
   • Training review. CANTON DISCO
   • Shadow a28-29
dedicated member ofCARBONE
the restaurant team.
   • Participate30-31
in restaurant meetings.
CHÔM CHÔM
   • Participate32-33
in service in your restaurant
CROWNwith a focusDELUXE
SUPER on steps of service and guest experience.
   • Introduction to
34-35 Base Station team and
FUKURO role.
  • Assignment to
36-37
admin tasks/projects.
HO LEE FOOK
WEEKS 3 - 6 |38-39
ON-SHIFT SERVICE TRAINING
HOTAL COLOMBO
POINT OF CONTACT | OPERATIONS/RESTAURANT
40-41 LA VACHE! MANAGER/BASE STATION TEAM LEAD
   • Learn and improve your skills within your Base Station department.
42-43 LE GARÇON SAIGON
   • Develop your service skills at your restaurant with a focus on steps of service and guest experience.
44-45 LE PETIT SAIGON
   • Participate in restaurant meetings.
46-47 MAISON
  • Participate in weekly office highlights LIBANAISE
presentation.
WEEKS 7 – 2348-49
| INTRODUCTIONMOTORINO
TO ADMIN PROJECTS
50-51 NEW PUNJAB CLUB
POINT OF CONTACT | OPERATIONS/RESTAURANT MANAGER/BASE STATION TEAM LEAD
   52-53
• Progress review. OSTERIA MARZIA
   54-55
• Introduction to office team andRAJASTHAN
new team leader.RIFLES
   • Assignment to administrative tasks/projects.
56-57 SOUL FOOD THAI
   • Rotate to 58-59
alternative Black Sheep RestaurantsNOVELLA
STAZIONE venues to learn different service and management
styles, cuisines and concepts.
60-61 TAQUERIA SUPER MACHO
   • Participate in weekly office highlights presentation.
  • Participate62-63
and assist in Black THE
SheepLAST RESORT
Restaurants events and happenings.
64-65 UNCLE DESI FOOD AND SONS
WEEK 24 | EVALUATION AND APPRAISAL
66-67 GO
POINT OF CONTACT | OPERATIONS/RESTAURANT MANAGER/BASE STATION TEAM LEAD
   • Final performance review with feedback session.

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JOIN THE HERD
team offering
Black Sheep Restaurants is a rapidly growing Hong Kong-based hospitality group
talented and passionate hospitality students the opportunity to gain management experience in
one of Asia’s most exciting markets. Hong Kong has a dynamic food and beverage industry driven
by a unique blend of the city’s diverse expat community and local traditions.

The Management Trainee Programme is Black Sheep Restaurant’s internal fast-track to

management, aimed at equipping the next generation of hospitality leaders with the skills to
manage a restaurant and lead a team: the Black Sheep Restaurants way.

MANAGEMENT TRAINEE OFFER INCLUDES:

• Monthly
Monthly Salary
SalaryofofHKD 20,000
of HKD Increasing
20,000 to HKD
increasing to
22,000 After after
HKD 22,000 Successful Completion
successful of Block
completion Two Two
of Block
• Return Airfare for Overseas Team Members
• Discounted Gym Membership
• Team Member Discount at Our Restaurants
• 5/6 Day Work Week
• Annual Leave & Statutory Holidays

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JOB DESCRIPTION:
JOB DESCRIPTION:
MANAGEMENT
MANAGEMENT TRAINEE
TRAINEE
The Black Sheep Restaurants Management Trainee Programme aims to develop future restaurant leaders
by enveloping trainees in every aspect of restaurant operations and offering them an accelerated and
exciting career path. Our hands-on, guest-facing programme will expose you to Hong Kong's dynamic
hospitality team
dining scene and offer a glimpse into the inner workings of an industry-leading restaurant group
from an operational perspective. The primary objective of the programme is to immerse you into a
team environment, working with and alongside front-of-house, culinary and office team leaders while
providing exceptional guest experience at the restaurant level.

We designed our programme to fast track and build strong operational skills within aspiring restaurants
managers. Management trainees are responsible for contributing to the flow of service while catering
to the individual needs of guests and supporting the restaurant managers with training, scheduling,
purchasing and driving the business forward.

Each trainee is assigned to a Black Sheep Restaurants venue for the duration of the programme. The
restaurants differ in story and cuisine, ranging from Burger Circus, a casual American diner, to upscale
restaurants such as New York-Italian Carbone, BELON, a neo-Parisian restaurant and traditional Lebanese
fare at 1960s Beirut-inspired Maison Libanaise. You will learn various food and beverage operations,
in addition to working with talented teammates from all over the world with diverse backgrounds,
languages and experiences.

Throughout the programme, you will acquire and develop the necessary skills to lead a team and operate
a successful restaurant. You will learn how to execute a seamless and efficient daily service, build
problem-solving skills, direct a diverse service team and create unique dining experiences for guests.
You will also create a supportive and inspiring community for team members, all of whom we consider to
be family at Black Sheep Restaurants.

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ROLES & RESPONSIBILITIES
• Master the standard operating procedures for front-of-house, including table service, food running, bartending and
door management
• Deliver exceptional guest experience, a component vital to the success of restaurants and the central focus of the
training programme
• Develop an in-depth understanding of restaurant stories, food menus, wine and beverage programmes
• Participate in continuous in-house training to improve personal and team performance
• Develop leadership skills by working closely with the management team – learn to become a strong and
supportive team leader
• Develop and propose ideas and how to present in management meetings
• As part of the management team, within the assigned restaurant, you will be communicating and working
alongside the following Base Station teams to execute and maximise operational performance:
o Finance
oo Human
FinanceResources
o People and Culture
o Administration
oo Guest
Administration
Experience
o Guest Experience
o Communications
oo Training
Communications
& Development
oo Entertainment
Creative Experiences
oo Design
Design
o Logistics
o Logistics
o GroupSystems
o Group Systems
oo GOGODelivers
Delivers
oo Business
BusinessDevelopment
Development

GROUP TRAINING CONTENT

In order for Black Sheep Restaurants to have a world-class team, team members must attend
a host of group training including:
   • The Herding, Black Sheep Restaurants group induction
   • WSET WSET Level 1, 2 and 3 taught by our Master Sommelier and his team
   • Complaint Handling
   • Guest Experience
   • Costing and Inventory
   • Coffee Training by RedBack
Rubix Coffee
Coffee
   • SevenRooms
   • Sales
   • Bar Basics and Bar Workshop
   • Finance
E-Learning with Small Batch Learning
   • People and Culture

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HARD SKILLS
Hard skills are taught through group sessions in a classroom setting, on the job training and one-on-one
training from your leader. Whilst Black Sheep Restaurants provides training - you will also be tasked with
your own development. If you are unsure how to do something, we encourage you to proactively seek out
the knowledge by asking questions, doing research and speaking to those around you.

During the Management Trainee Programme, you will master the following hard skills:
• Product knowledge – Managers should have in-depth knowledge of the restaurant they are working in,
its story, the beverage, wine programme and food menu. It is your role to know the answer to questions
your team and guests have, and know who to approach if you do not have the answer.
• Service – Master the steps of service in your restaurants, including guest engagement, 'The Spiel',
table maintenance, wine service, POS management, etc.
• Systems – Black Sheep Restaurants use several systems to assist in providing excellent guest service
and supporting team productivity. These include SevenRooms, Workplace Chat, Meistertask, Revel, GO
Delivers etc.
• Restaurant Policies – Learn restaurant and reservations policies to maximise capacity, sales and
revenue in the restaurants. It is important to note that although we have these rules and policies, rules
are there to be broken and we should always bend the rules where we can to accommodate our guests.
• Business Acumen – Administration is an essential aspect of managing any business. Although this
should not be your main focus; you must prioritise and manage your time effectively to meet
deadlines. Administration tasks include cash handling, scheduling, attendance and payroll, inventory
management and cost control, maintenance and includes meeting and briefing preparation to prepare
teams for successful shifts and the working week.

SOFT SKILLS
Soft skills are more challenging to acquire and are often learnt through experience and not through being
taught. These skills are mastered over time, observing Black Sheep Restaurants world-class leadership
team for the best examples. These skills include the following:
• Communication – The ability to communicate professionally and clearly to your managers and
teammates.
• Leadership – Throughout the programme, you will have the opportunity to work on your management
style. The aim should be to lead and drive your team and others around you, providing guidance and
direction to come up with a strategic approach to lead the team.
• Listening – You will learn the importance of becoming an active listener as a manager. When solving
problems and making decisions, it is vital to gather all the information you need by listening to those
around you before going into action.
• On-the-Spot Thinking – As the pace of the hospitality industry is breakneck, decisions need to be
made instantly.
• Trust – You need to be able to build trust between yourself, your managers and your team. You must
remain true to your word and follow through with promises and commitments.

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• Delegation – Understanding that it is impossible to run a restaurant on your own is fundamental.
You must learn who and when to delegate responsibility to effectively motivate individuals and the
team to get the job done without the need to micro-manage.
• Networking – It is essential to build relationships with all departments and other teams within
Black Sheep Restaurants, as well as others in hospitality to gain industry insight and even for
future recruitment.
• Team recognition – Giving credit where credit is due shows great leadership. Celebrating team or
individual successes will help build a loyal, committed team – never forget to give thanks for the little
things.
• Discipline – There will always be issues, and those issues should be addressed as they happen, in a
fair manner. You must then implement strategies to ensure that the issue does not occur again.
• Motivation – Leaders need to motivate their teams, which requires understanding individuals on a
personal level, providing opportunities for growth, recognising good work, addressing mistakes
and providing a supportive and positive working environment.

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MANAGEMENT
TRAINEE PROGRAMME
The Management Trainee Programme focuses on developing hard and soft skills needed to run a smooth
service, lead the team and successfully drive the business. The programme is broken into four blocks taking
you from trainee to leader, ensuring that you understand the basics and inner workings of the restaurant and
the team. Throughout the blocks, you will receive coaching to help pass each assessment. Assessments take
place quarterly (January, April, July and October) to evaluate any gaps in training and gauge if you are ready to
begin the next block of your Management Trainee Programme.

ON THE FRONT LINES

BLOCK ONE BLOCK TWO
THREE MONTHS THREE MONTHS
STORYTELLING LEADING OPERATIONS
BLOCK THREE BLOCK FOUR
THREE-SIX MONTHS THREE-SIX MONTHS
LEADING THE BUSINESS LEADING THE TEAM

BLOCK ONE | ON THE FRONT LINES | THREE MONTHS

Your first three months is your opportunity to settle in, become familiar with how Black Sheep Restaurants
operate and get to know the community.

FOCUS AREA:
• The Herding, Black Sheep Restaurants Induction programme, showcasing our restaurants. Get to learn the
story behind the restaurant, the food and beverage, reservations policies, openings times, design features
and, of course, get to try some on the food from selected restaurants!

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14
 • Management Meetings – attend and observe all weekly restaurant meetings, meet all restaurant
management teams and gain an understanding of meeting agendas.
• Shadow the team while working in service in two or more of our restaurants, representing the diversity of
our portfolio over six shifts; after these shifts, you will find out your restaurant placement.
• Your home restaurant induction will include receiving your restaurant training bible and working through
every front-of-house role, from a runner, server, captain, to reception and bar.

COACHING
The People & Culture team, your Operations Manager and Restaurant Manager will be your point of
contact and support throughout your induction with regular coaching sessions.

ASSESSMENT
The Proficiencies – an assessment of your working knowledge including wine service, cocktail making,
coffee service, guests experience, restaurants and menu knowledge, dish presentation and telephone
etiquette. You will also be asked to present and talk about your restaurant during The Herding.

BLOCK TWO | OPERATIONS | THREE MONTHS

This section focuses on the day-to-day of your restaurant operations, not driving the business yet but
supporting the team to keep the business running, including opening and closing the restaurant and
looking after of our guests.

FOCUS AREAS:
• Your chance to focus on service and the guests, building relationships with Black Listers, identifying and
build restaurant Champions
• Learn the opening and closing procedures, according to the checklists. These include cleaning,
restaurant set up, team briefing and debrief, cash-up and reports.
• Supporting your manager in the day-to-day running of the restaurant, completing tasks set by your manager
– primarily assisting your manager in anything he or she needs.
• Identifying, reporting and actioning maintenance, learning stock counting and reporting and taking on
managerial tasks set by your management team.

COACHING
Your Restaurant Manager will be your main point of contact, and you will have support from your
Operations Manager and regular catch-ups with the People & Culture team.

ASSESSMENT
By this point your manager should be able to rely on you to lead the team during a shift. You will be
assessed on your ability to run a full service, from mise en plase to debrief. You should be there to
support your team, be the face of the business, prevent issues and put out fires.

99
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BLOCK THREE | BUSINESS MANAGEMENT | THREE-SIX MONTHS
In this section, you take the reins. It is your opportunity to drive the business, present your ideas and
have a real impact on your restaurant while still having the support from your Restaurant Manager.
• Take ownership of the day-to-day operations. You are fully confident as the Manager-on-Duty and capable of
running a shift independently, taking accountability for the team and your guests.
• Develop your coaching skills, organise regular catch-ups with your junior team members, actively listen to
and follow through with any plans or promises made – gain your team’s trust.
• Critique your restaurant, bring ideas and solutions to problems, be innovative with events and offering ideas,
always having the guest and team’s best interest in mind.
• Master all systems and reporting so that you can confidently manage the restaurant, run all procedures
related to cash and inventory management, present restaurant meetings and meet weekly and monthly
deadlines in the absences of your Restaurant Manager.

COACHING
You will have the full support of your Restaurant Manager and Operations Manager; however, their
expectation of your performance will be very high, and they will rely on you to deliver and be accountable
for managerial tasks. Use the resources around you for support and reach out to Communications,
Design, People & Culture, Group Systems and Finance when needed.

ASSESSMENT
Use your working experience in Black Sheep Restaurants, specifically in your home restaurant, to build
your weekly meeting agenda. Present it to your Restaurant Manager and Operations Manager for review
and demonstrate your understanding of the inner workings of your restaurant.

BLOCK FOUR | LEADERSHIP | THREE-SIX MONTHS

Leadership focuses on your team, their needs and their performance, motivating them in order to
maintain retention and productivity.
• Mastering the day-to-day procedures, ensuring that you and your team are completing opening and closing
checklists correctly, solely prepare for briefing, debriefing the team after service and confidently preparing for
weekly restaurant meetings.
• Taking responsibility for recruitment and retention. Identifying gaps in the workforce, advertising according
to Black Sheep Restaurants standards, interviewing, trialling and general professional candidate care.
• Mastering all Human Recourses tasks and doing so promptly to meet all deadlines. These responsibilities
include the hiring and registration process, scheduling, attendance and payroll management, team
performance and cessation of employment.
• For your team to perform to the best of their ability, all team members need to be trained, coached and
developed according to their individual needs. As well as being responsible for scheduling and sending
team members to group training, it is also the management team's responsibility to prepare in-house
restaurant training. Every month the management team complete the monthly training calendars and trainers
assigned to hold accountability. Training must then be planned for using the training plan template and should
be engaging, interactive and focused on the objective of the day.

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10
COACHING
Your Restaurant and Operation Managers will be your support during this period in your development;
however, you can lean on and seek advice from the People & Culture team.

ASSESSMENT
Complete and present your restaurant’s training calendar to your Restaurant Manager, Operations
Manager and People & Culture, and prepare, build and deliver a training session from your training brief,
which will be assessed by the People & Culture team.
follow-up consultation with the Training and Development team and your leader to decide if you wish to
return to Operations or remain in Base Station.

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MOVING TO
HONG KONG 101
PREPARATIONS FOR MOVING TO HONG KONG
Black Sheep Restaurants has a dedicated internship team who take care of all required processes prior,
during, and after your arrival to Hong Kong.

TRAINING VISA DOCUMENT LIST

Once an offer is extended and accepted, we will need to apply for your visa in a timely manner as it takes on
average 14-weeks to be approved from submission.
We will require the following documents to apply for your training visa:
• Scanned copy of your signed contract
• Scanned copy of your passport photo page
• Up to date version of your CV
• Internship agreement/letter of enrolment/internship support letter - you will need to contact your
careers/internship department for this (must state 26 weeks)
• Photocopy of any qualifications/certificates
• Working references (if applicable)

Send these soft copies to: visa@blacksheeprestaurants.com.

As well as the above soft copies, we require you to send the hard copies of the following documents:

• 2 X Original passport photographs (no larger than 55mm x 45mm or smaller than 50mm x 40mm, and
you should be wearing formal attire, clean-shaven or tidy beard, hair off your face etc.)
• Original ID992A (attached) – Please fill out this document, scan it over to us to check. Once we approve,
please print single-sided (immigration will not accept double-sided), fill out perfectly (no cross marks)
and sign by hand (immigration will not accept electronic signatures)

Send the original copy to the following address:

Black Sheep Restaurants Limited Unit 1401-1404, Universal Trade Centre, 3-5A Arbuthnot Road, Central,
Hong Kong

You will be given a strict deadline by which we must receive both your original copies via post and scanned
documents via email. It is imperative that this target date is met in order to receive approval in time for the
start of your internship.

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Please note the above documents are the basic requirements; additional documentation may be requested
by the immigration office.

FLIGHTS
Your flights will be booked upon approval of your visa, likely quite close to your start date. Our visa team will
alert you as soon as we are ready to book your flight, and we will provide you with a flight option to confirm.

UNIFORM
OPERATIONS & SOMMELIER INTERNS
• Jeans, dark blue/black – not distressed or ripped.
• Black t-shirt.
• White button-down shirt.
• Black/dark trainers.
• Suit.
• Black dress shoes.

ADMINISTRATIVE INTERNS
• Smart-casual attire.
• For restaurant shifts, please refer to Operations interns uniform requirements.

CULINARY INTERNS
• Chef (non-slip) shoes.
• Knives.
• Black pants/jeans.

MEDICAL INSURANCE
You must have medical insurance coverage for the time you are in Hong Kong, so please check with your
medical insurance provider in advance whether Hong Kong is covered. Please bring with you any medication
needed.

19
WORD FROM
THE HERD

GUILLAUME Les Roches International School of Hotel Management | 2017

“Working with Black Sheep Restaurants is an experience I will never forget, from the
opportunities I was given, to the family that I found.”

SAMAR Les Roches International School of Hotel Management | 2017

“My time with Black Sheep Restaurants was a challenging yet unforgettable experience
and I grew so much both personally and professionally.”

MELINA École hôtelière de Lausanne | 2016

“Be ready to give your everything to Black Sheep Restaurants and you will have the most
enriching experience, meet the most amazing team members and become a whole new
person.”

OLIVIA École hôtelière de Lausanne | 2016

“Black Sheep Restaurants is a family like no other. It will push you to your limits, open
new horizons and most importantly will allow you to engage with a variety of cultures
and make lasting connections with the best that Hong Kong has to offer!”

SOFIA École hôtelière de Lausanne | 2016

“At Black Sheep Restaurants, we don’t aim to make things easy and routine at work.
Instead, we aim to make our people stronger to confront bigger challenges every day.
After all, that is what makes us prosper as one family.”

20
ABOUT BLACK SHEEP
RESTAURANTS
Black Sheep Restaurants curates distinct dining experiences that tell a story about a particular
time, place, culture or cuisine while celebrating the bounty of premium ingredients available both
locally and from abroad. The group currently boasts a collection of more than 30 restaurants and
bars, including institutions such as Chôm Chôm, Motorino, La Vache!, Carbone and Ho Lee Fook
and more recently Butter, Messina and The Last Resort.

KEY

21
OUR RESTAURANTS
ARTEMIS & APOLLO
9 & 11 Moon Street, Wan Chai
2333 8815
Monday to Wednesday:
12pm - 3pm | 6pm - 11pm
Thursday to Saturday:
12pm - 3pm | 6pm - 12am
Sunday:
12pm - 9pm

Opened November 2018

Artemis & Apollo is a Greek taverna for the people, offering an unhurried taste of Mediterranean life. In Greek mythology, Artemis
& Apollo were twin siblings, the children of Gods, Zeus and Leto. It was the layout of the restaurant, with its twin rooms, that
inspired the name. Sticking to the fundamental elements of Greek cooking, quality ingredients are prepared with care and respect.
A convivial atmosphere is reminiscent of the tavernas of Athens, everyday meeting places where the community gathers to enjoy
honest food and conversation over a bottle of local wine.

DINE ON Start with mezze: Fava Mash, a hearty dish of roughly puréed yellow split peas and traditional
Taramasalata, a creamy mullet roe dip, scooped up with piles of warm Greek Pita. Then try the Steki
Tou Ilia Lamb Chops by the Kilo, thinly sliced Tasmanian lamb to be eaten straight off the bone.

SIP ON Enjoy a glass (or a bottle) from our exclusively Greek wine list, which showcases indigenous grape
varieties, from the famed Assyrtiko to our favourites: Moschofilero, Roditis, Xinomavro and Agiorgitiko.

BEST FOR A fun night with friends at a neighbourhood restaurant.

INSIDE TIP Sit under the twinkling lights of Kipos and enjoy the escape from city life as you step into a backyard
reminiscent of Athens.

HAPPENINGS Join us for Souvlaki Weekends, where we serve succulent spit-roasted meats family-style.
Greek Wine Orgy takes place on the first Thursday of each month and is an evening of decadence and
extravagance with dancing, singing, feasting and drinking.

22
ASSOCIAZIONE CHIANTI
15 Ship Street, Wan Chai
3619 3360
Lunch
Friday to Sunday | 12pm - 3pm
Dinner
Monday to Wednesday | 6pm – 11pm
Thursday to Saturday | 6pm – 12am
Sunday | 6pm – 10pm

Opened October 2019

Associazione Chianti is a soulful Tuscan trattoria, inviting Hong Kong to experience a beloved tradition: intimate dining, with warm
service, simple dishes and great wines. While the restaurant’s DNA is the same as traditional trattorias – an ingredients focused
menu, rustic flavours and flowing Chianti – the interiors have undergone a revival. A night at Associazione Chianti is a step away
from the hustle of Hong Kong, where you can live like a Florentine, if only for a night.

DINE ON Bistecca alla Fiorentina, a dry-aged Black Angus cut seasoned with a dry rub of Chianti aromatics
or the Pollo al Burro Omaggio a Sostanza, a pan-fried chicken breast in butter.

SIP ON Chianti Riserva, it would be considered a sin to enjoy a Tuscan meal without it.

BEST FOR Intimate date nights.

INSIDE TIP Our macelleria, or butcher’s shop, offers the finest selection of USDA Super Prime cuts in Hong Kong
for takeaway, including the show-stopping Bistecca alla Fiorentina or Filetto, alongside other popular
menu items like the Costolette di Agnello or Braciola di Maiale.

23
OUR RESTAURANTS
BELON
1/F, 1-5 Elgin Street, SoHo
2152 2872
Wednesday to Sunday:
6pm - 12am

Opened March 2016

BELON is a neo-Parisian restaurant rooted in French culinary techniques with a dedication to ingredient-driven cooking. After
closing the doors on its inaugural home in early 2021,BELON returned in March 2021 with Chef Matthew Kirkley at the helm. In
its new location on Elgin Street, the storied history of the restaurant has been carried forward. The elegant atmosphere of the
restaurant’s elevated interiors invites guests to focus on each dish as they experience the true pearl of SoHo. For the first time
in his career, Chef Kirkley champions an unapologetically French restaurant, presenting exquisitely executed classically-minded
cuisine spotlighting the variety and depth of the region’s best seasonal ingredients. MICHELIN-starred BELON is currently 88 on
World’s Best Restaurants.

DINE ON Try the Salade Gourmande, Chef Kirkley’s nod to old-school French techniques. The dish is
contemporised in its plating with an intricate layering of veal tongue and foie gras, finished with black
truffle and haricots vert. Dishes are seasonally-driven to showcase the best produce available.

SIP ON A bottle of natural wine handpicked from the onsite wine cellar.

BEST FOR Special occasions and intimate date night dinners.

INSIDE TIP A Kitchen Counter sits right in the beating heart of the kitchen, where guests can dine immersed fully
in the experience, watching first-hand as the magic of the kitchen unfolds.

24
BUENOS AIRES POLO CLUB
7th Floor, LKF Tower, 33 Wyndham Street
2321 8681
Monday to Sunday:
12pm - 2:30pm | 6pm - 12am

Opened June 2016

Buenos Aires Polo Club is a handsome Argentinian steakhouse inspired by the country’s passion for the ‘sport of kings’ and its
dynamic grilling culture. A comprehensive menu of grass-fed Black Angus steaks from General Pico, Argentinian wines and
expertly crafted cocktails complements the masculine dining room while equestrian accents, sporting memorabilia and an
unparalleled steak knife collection lend a familiar touch reminiscent of a time-honoured country club. Buenos Aires Polo Club is
ultimately inspired by the stateliness of the city’s affluent Recoleta neighbourhood.

DINE ON Start with the Spinach and Provolone Empanadas before tackling the signature Pure Black Angus Steaks
– thick, prime cuts, grilled over charcoal. Do not miss the Malvaviscos for dessert: ice cream, covered in
marshmallow, toasted over an open flame tableside.

SIP ON Club Martinis, because “one martini is alright. Two are too many, and three are not enough”, James
Thurber.

BEST FOR Business lunches, exclusive corporate events, special occasions and group gatherings.

INSIDE TIP Head there in a group for a private Argentinian wine tasting – don’t forget to book ahead.

HAPPENINGS The Fiasco, a heady, wild and untamable dining affair held every last Saturday of the month – reserve in
advance.

25
OUR RESTAURANTS
BURGER CIRCUS
22 Hollywood Road, SoHo
2878 7787
Sunday to Thursday:
11am - 11pm
Friday to Saturday:
11am - 2am

Opened January 2015

Burger Circus brings the convivial spirit of classic American diners to Hong Kong. USDA Prime beef is ground throughout the day
into juicy burgers, served with fries and sides. To satisfy a sweet tooth, the menu also includes traditional desserts, milkshakes,
house-made sodas and ice cream floats. The carriage-shaped space pays tribute to the diners of the late 19th century. Operated
out of abandoned railway cars, these mobile eateries would travel between factories serving comfort food to workers. Drinks are
served from the vintage bar counter, reminiscent of the soda fountains of the 50s.

DINE ON The American Cheeseburger, a juicy beef patty topped with Wisconsin cheese, and our Circus Sauce
goes well with crinkle-cut fries and Jalapeño Poppers.

SIP ON A House-made Milkshake made with Messina gelato and Messina milk is the perfect way to finish your
meal. If you feel like it, you can always spike your shake with a shot of whisky!

BEST FOR A fun and colourful family feast, an impromptu late-night feed with friends or delivery via Black Sheep
Restaurants GO.

INSIDE TIP Now selling a weekly rotation of Sweet Slices from Hong Kong’s favourite cake shop, Butter.

26
BUTTER
34B Staunton Street, SoHo
Shop 239, 2/F Landmark Atrium, Central
2810 0660
Monday to Sunday:
10am - 7pm

$40 delivery on Hong Kong Island 48-hour notice

Pick up: Both locations
Opened October 2019

“A party without cake is just a meeting”, words to live by from the late, great Julia Child. Butter - Hong Kong’s favourite cake shop
dedicated to festivities, parties, and good times. Wherever there is a celebration, we want to be part of it. We believe that life
deserves to be celebrated and that there should be cake. Lots of cake. Birthday party? We got you. Celebrating that promotion?
We got you. Made it through the week relatively unscathed? You know it, we got you.

DINE ON Triple Chocolate Cake - a decadent marriage of devil's food: chocolate cake, dark chocolate buttercream
and cocoa nibs.

BEST FOR Special occasions: birthdays, baby showers, engagement parties and any other celebration that requires
a sweet touch.

INSIDE TIP Celebrating an occasion at a Black Sheep Restaurants venue? Order any of our Butter cakes, have them
personalised and sent directly to your table with no cake cutting charge.

27
OUR RESTAURANTS
CARBONE
9th Floor, LKF Tower, 33 Wyndham Street
2593 2593
Lunch
Monday to Saturday:
12pm - 2:30pm
Dinner
Monday to Sunday:
6pm - 12am

Opened August 2014

With the utmost elegance and charisma, Carbone revives the culture and charm of mid-century New York, an era of opulence and
excess. The ambiance at Carbone is both nostalgic and progressive, featuring plush leather banquettes, antique brass chandeliers
and unparalleled service from a team of captains wearing bespoke burgundy Zac Posen tuxedos. Famous dishes are preceded by
their reputations. Allow yourself to be transported back to a time when impeccable service was delivered with a cheeky grin, and
Sinatra ruled the stereo. An extension of the New York City institution, Carbone brings the charm and splendour of the original to
the heart of Hong Kong.

DINE ON Spicy Rigatoni Vodka, the must-try pasta, and the famous New York Lemon Cheesecake.

SIP ON An expertly made Old Fashioned or have our award-winning Sommeliers recommend a bottle from our
expansive wine list.
BEST FOR Those special occasions where attention to detail and service with a cheeky sense of humour combine
for an unforgettable experience.

INSIDE TIP Be sure to save room for dessert because Carbone’s classics are legendary.

28
CHÔM CHÔM
58 Peel St, SoHo
2810 0850
Monday to Thursday:
6pm - 11pm
Friday to Saturday:
12pm - 12am
Sunday:
12pm - 10pm

Opened July 2013

Chôm Chôm, with its open kitchen and iconic stoop, brings Vietnam’s lively bia hoi tradition of sipping fresh beer on busy street
corners to Peel Street in Hong Kong’s vibrant SoHo district. Head of Vietnamese Cuisine Chef John Nguyen’s menu features dishes
inspired by classic Hanoi street foods, made to pair with the bar’s selection of Vietnamese beers. Outside on the raised stoop,
plastic stools serve as chairs and tables true to the bia hoi tradition, while diners inside sit elbow to elbow, all enjoying the urban
sounds, exceptional food and frenetic atmosphere well into the night.

DINE ON ‘VFC’ Vietnamese Fried Chicken and the Pho Roll, full of vibrant flavour from Vietnamese herbs and heat
from bird’s eye chillies.
SIP ON Saigon Sour, a Viet twist on the classic whisky sour, made with pineapple juice, a nod to the fruit’s
abundance in southern Vietnam.

BEST FOR After work through to late-night drinks and snacks on the stoop or a lively dinner with friends inside.

INSIDE TIP When it rains, we pour – every cloud has a silver lining and this one is filled with wine, enjoy half-price
bottles of wine when you order while it is raining.
HAPPENINGS Grab your crew and pull up a stool and enjoy Hanoi Happy Hour. SoHo’s favourite stoop has never looked
so good with Vietnamese beers and glasses of house red and white wine or prosecco alongside a bucket of
signature VFC Wings.

29
CROWN SUPER DELUXE
Mezzanine, LKF Tower, 33 Wyndham Street
2111 1450
Monday to Sunday:
12pm - 2:30pm | 6pm - 10pm

Opened June 2020

Crown Super Deluxe is a lavish teppanyaki affair, offering all the refinement and luxury of a Kobe teppanyaki but with a dash of
Rocky Aoki’s American dream. A trip back in time to teppanyaki’s heyday when opulence and comfort were king, the main dining
room showcases three teppans, and all of designer Sean Dix’s interior elements are custom, created to give the sense of sashaying
into Tokyo in the ‘60s. With golden onyx counters, mustard velvet mid-century inspired armchairs, plush purple carpet and brushed
gold chandeliers complemented by a playlist that seamlessly transitions from experimental jazz to iconic porn groove and funk
classics. Teppanyaki veteran with over 15 years experience, and Niigata native, Chef Joshua Bedell heads up the team behind every
teppan, where each dish is meticulously prepared right in front of you.

DINE ON A premium A5 Wagyu from a producer in the warm, volcanic region of Kagoshima, known for its tender,
full-flavoured beef.

SIP ON A smoky Japanese whisky, neat or on the rocks after dinner in the whisky lounge.

BEST FOR An executive lunch, exclusive corporate events and special occasions.

INSIDE TIP Join us at the weekend for some magic!

30
FUKURO
1-5 Elgin Street, SoHo
2333 8841
Monday to Thursday:
6pm - 11pm
Friday to Saturday:
6pm - 12am
Sunday:
6pm - 10pm

Opened May 2018

Fukuro is a spirited izakaya for SoHo’s night owls, telling the story of the boisterous Tokyo watering holes where work-weary,
suited salarymen go to eat, drink and let loose. The minimalist wood-panelled basement dining room offers a stylish, secluded
drinking den for people from all walks of life. Fukuro stays true to the spirit of the izakaya, encouraging the sharing of plates and
drinks well into the night.

DINE ON The Platter of Market Fish for a light starting point: a plate of bright sashimi, served on ice. The Crispy
Caramel Butter Corn, a satisfying bar snack, and the Kimchi Udon, rich in the flavours of the sea and
topped with a pillowy mound of snow crab.

SIP ON Signature Highballs and plenty of sake are a must.

BEST FOR After work drinks and snacks or as a late-night drinking den.

INSIDE TIP Avoid the queue and book the Omakase menu at 6pm Sunday to Wednesday for groups of four or more.

31
OUR RESTAURANTS
GRAND MAJESTIC SICHUAN
Shop 301, Alexandra House 3/F, 18 Chater Road
2151 1299
Sunday to Thursday:
6pm - 11pm
Friday to Saturday:
6pm - 12am

Opened January 2022

Set in the prestigious Alexandra House, Grand Majestic Sichuan is a glamourous escape. Steeped in the nostalgic glamour of the
past, the restaurant’s name nods to the legacy of Majestic Restaurant & Night Club, an iconic Cantonese restaurant that shone as
the crown jewel of North Point in the 1960s. The theatre of the space sets the scene for a fascinating journey into the flame-fired
depths of Sichuan cookery, with the rich interior detail mirroring the complexity of the menu.

DINE ON Chongqing Laziji, known as ‘firecracker chicken’, offers a superlative take on the classic Chongqing dish,
tossed with an avalanche of heaven facing chillies.

SIP ON Grand Majestic is proud to showcase a large selection of handpicked vintage wines, all categorised
by their Chinese zodiac signs, creating a harmony between the energy of Chinese astrology and the
elements of the wines.

BEST FOR Business lunches to wow your guests and opulent date nights to impress your companion.

INSIDE TIP Join us for a cocktail on The Garden, a hidden open-air terrace nestled amongst the skyscrapers of
Central.

32
HO LEE FOOK
1-5 Elgin St, SoHo
2810 0860
Sunday to Thursday:
6pm - 11pm
Friday to Saturday:
6pm - 12am

Opened June 2014

Embodying the core ethos of the old Ho Lee Fook, marked by boundary-breaking flavours and buzzing energy, Ho Lee Fook 2.0
enters a coming-of-age proudly bearing its Hong Kong spirit as the team leans heavily into the restaurant’s roots, presenting a
menu shaped by a deep love and appreciation for Cantonese cuisine. Having always been a flagbearer for the city, the restaurant
experience has become more sophisticated and luxurious, but will forever remain a place where diners can expect a boisterous,
lively experience with unrivalled hospitality.

DINE ON Plan ahead and pre-order 48 hours in advance Chef ArChan’s Ho Lee Duck; juicy duck with crispy skin
served with Hoisin, spring onion, cucumber, steamed pancakes and Mala beef sauce.

SIP ON Choose from a fantastic wine programme, focusing on Chinese, coastal and cool climate wines.

BEST FOR Fun, opulent dinners with groups of friends.

INSIDE TIP If it’s your lucky night, look out for the Party Lion!

33
 OUR RESTAURANTS
HOTAL COLOMBO
G/F, 31 Elgin Street, SoHo
2488 8863
Monday to Saturday:
6pm - 11pm
Sunday:
6pm - 10pm

Brunch
Saturday to Sunday:
12pm - 4pm

Opened November 2018

Hotal Colombo celebrates the vibrant food and culture of Sri Lanka. A sunny soundtrack of Baila tunes coupled with a cheerful
welcome from servers wearing bright tropical shirts whisks diners from lively Elgin Street to a relaxing holiday on the island’s
Hikkaduwa beach. A gathering place to kick back and unwind, the everyday canteen is inspired by the egalitarian eateries that
spill onto the streets all over Colombo. These are often called hotels, or hotals (the phonetic spelling of the local pronunciation),
despite not offering any rooms for boarding. The vast majority of guests will never stay at what most of us define as a hotel, but at
the hotals, everyone is welcome.

DINE ON Crab is the star of the show at this Sri Lankan Canteen. From fresh mud crabs cracked open by hand to crab
kothu or crab kari, there are never enough ways to enjoy it. A family feast of crab is a weekly tradition, with an
array of succulent mud crab, prepared in your choice of house-made sauce.
SIP ON Balance the heat with an ice-cold beer or one of the refreshing cocktails – house blends of cooling fruity and
hard liquor.

BEST FOR Informal gatherings with friends to share a few plates and drinks.

INSIDE TIP Book Gizzy’s Kitchen Table for an intimate and fun dining experience for you and a group of friends.
HAPPENINGS On the first Monday of each month we host Colombo Crab Club, which pays tribute to the Sri Lankan tradition of
weekly crab feasts with the family. Experience a generous sharing menu featuring three styles of succulent mud
crab and unlimited sides.
On weekends, Hotal Colombo serves up a spicy, moreish brunch menu of Chef Gizzy’s favourite dishes. The menu
offers a choice of a main served alongside a selection of small plates, sambols and chutneys for the table.

34
LA VACHE!
48 Peel Street, SoHo | 2880 0248 | Opened November 2013
Lunch
Monday to Sunday: 12pm - 3pm
Dinner
Sunday to Wednesday: 6pm - 11pm
Thursday to Saturday: 6pm - 12am

12 Hart Avenue, Tsim Sha Tsui | 2666 6818 | Opened December 2017
Lunch
Monday to Sunday: 12pm - 3pm
Dinner
Sunday to Wednesday: 6pm - 11pm
Thursday to Saturday: 6pm - 12am
Shop 007, Pacific Place, Admiralty | 2801 6122 | Opened June 2021
Monday to Sunday: 12pm - 3pm | 6pm - 9pm

La Vache! pays homage to the time-honoured tradition of Parisian entrecôte steakhouses with a forward-thinking approach to
the classic offering. With locations in Hong Kong’s SoHo neighbourhood, Hart Avenue in Tsim Sha Tsui and Admiralty, the lively
brasserie serves a simple steak frites menu elevated with richly marbled USDA Prime ribeye. Illustrated scenes of Parisian
life, checkered tablecloths and retro booth seating set the tone in the dining room. La Vache!’s familial generosity, summed up
best with the phrase ‘you’re too thin, have some more’, along with upbeat music and a lively atmosphere complete the package,
securing La Vache! as a firm favourite on the Hong Kong dining scene.

DINE ON Steak frites (cooked to your liking). Then choose a sweet to cap off the meal from the beautiful cart of
pâtisserie classics.
SIP ON Start your evening with a Martini followed by a bottle or three of La Vache!’s House Red, the perfect
accompaniment to your juicy steak.
BEST FOR Fun first dates, large groups and everything in between.
INSIDE TIP Order your prime USDA beef medium-rare to enjoy it at its best, and don’t forget the frites are unlimited.

HAPPENINGS On the first Sunday of each month Le Disco Brunch at La Vache! SoHo is a riotous celebration, transforming
Hong Kong’s favourite French entrecôte steakhouse into a non-stop disco with a live DJ, bottomless bubbles,
house wine, Bloody Marys and as much steak frites as you can handle.

35
OUR RESTAURANTS
LE GARÇON SAIGON
12 Wing Fung Street, Wan Chai
2455 2499
Monday to Wednesday:
12pm - 3pm | 6pm - 11pm
Thursday to Saturday:
12pm - 3pm | 6pm - 12am
Sunday:
12pm - 4:30pm | 5:30pm - 9pm

Opened October 2015

Le Garçon Saigon celebrates the vibrancy and freshness of southern Vietnamese cuisine. Situated in the charming Star Street
precinct, the bright and welcoming space evokes the sophistication of a chic Parisian brasserie. The menu focuses on the
Saigonese culture of grilling meat and fish over charcoal – an underrepresented culinary genre. The spacious, open-fronted dining
room is ideal as a smart lunch or dinner destination or a casual local drinking hangout for the Wan Chai neighbourhood.

DINE ON Ember-Grilled Octopus, prepared over applewood and served with roasted bone marrow, tamarind sauce
and a rau ram oil.

SIP ON La Vie Boheme, a gin-based cocktail with Lillet, grapefruit, mint and bubbles.

BEST FOR Alfresco drinks flowing through to dinner.

36
LE PETIT SAIGON
16 Wing Fung Street, Wan Chai
2455 2499
Monday to Sunday:
11am - 9pm

Opened June 2017

Le Petit Saigon – little brother and next-door neighbour to Saigonese grillhouse Le Garçon Saigon – serves up the city’s favourite
Bánh Mì Thit. Like the best Bánh Mì shops in Vietnam, Le Petit Saigon offers a delicious variety of sandwiches for takeaway only.
Saigonese beers, iced tea and Vietnamese coffee are also available to go. There are stools in the shop, but guests are encouraged
to perch on the stoop outside and enjoy their sandwiches curbside as they do in Vietnam.

DINE ON Bánh Mì Thit, five types of pork, chicken liver pâté, fresh and pickled vegetables, and sweet, hot and tangy
Nuoc Mam, crammed into a freshly baked Viet-style baguette.

SIP ON Vietnamese Iced Coffee, made with rich, earthy Vietnamese drip coffee sweetened and thickened with
condensed milk.
BEST FOR Working lunches or a filling snack to go at any time of day.

INSIDE TIP Try our monthly Bánh Mì du Monde, our global Bánh Mì series created and inspired by talented chefs from
around Black Sheep Restaurants.

37
OUR RESTAURANTS
MAISON LIBANAISE
10 Shelley St, SoHo
2111 2284
Le Salon (1/F):
Monday to Friday: 12pm - 3pm | 6pm - 11pm
Saturday: 12pm - 11pm
Le Comptoir (G/F):
Monday to Sunday: 11am - 11pm

Opened March 2016

Maison Libanaise references the forgotten beauty of 1960s Beirut – ‘The Paris of The Middle East’. Boasting three distinctive
offerings, the vertical space was created to showcase the vibrancy and generous nature of Lebanese culture. On entry, Le Comptoir
offers wraps, salads and sides on the go, while the first floor, Le Salon, presents a more intimate option with a menu of hot and
cold mezze accompanied by Asia’s leading Lebanese wine list. Finally, hidden away high-above the throngs is La Buvette – a
cooling rooftop oasis in the heart of the city. Maison Libanaise is like the home of a liberated Lebanese woman: generous and of
sophisticated taste, she welcomes one and all into her charming home, to eat, drink and have a good time.

DINE ON Hearth-baked Pitas are essential, with a generous dollop of Hummus Bil Tahini or Baba Ghanoush.
Roasted Cauliflower and Pan-fried Halloumi are vegetarian crowd-pleasers. For meat-eaters, the Shish
Taouk – chargrilled chicken skewers – is a hearty option.

SIP ON Lebanese Rosé. Light and fruity, it pairs excellently with the fragrant spicing of the charred kebabs.

BEST FOR A relaxing dinner date or a meal with friends. Larger groups and standing parties on La Buvette.

INSIDE TIP Head to the rooftop for a breezy alfresco dinner, an escape from the jostling crowds below.

HAPPENINGS Wine Feast - Wine and dine your way through Lebanon, with generous pours from the region’s most iconic
wineries alongside a hearty feast from our Maison.

38
MESSINA
37-43 Pottinger Street, Central
2810 0660
Tuesday to Thursday: 2pm - 10pm
Friday to Sunday: 3pm - 11pm

Opened October 2021

Everything at Messina is made in-house - from the gelato bases, to the ‘additions’ (this means anything we add to the gelato like
cookies, brownies, cheesecakes, coulis, sauces and spreads), we make ourselves. There’s no pre made pastes or gels in sight at
Messina.
We churn our gelato fresh in-store every day and every Messina store has 40 flavours, one new special (never seen before) every
week.

DINE ON Enjoy Messina’s signature flavours Salted Caramel & White Chocolate and Pistachio Praline.

BEST FOR After dinner hang-out for a sweet end to a meal.

INSIDE TIP Ask about the weekly new signature flavours that are available.

HAPPENINGS Gelato making classes - Become a certified cone-noisseur and learn the tricks of the trade in
gelato-making – the Messina way. Experience a hands-on and informative class with Head Chef Karys
Logue at our Pottinger Street gelateria. Select a base flavour for churning, learn about the pasteurising
process and then have the chance to tailor your very own freshly-made gelato flavour with a selection
of house-made additions.

39
OUR RESTAURANTS
MOTORINO
14 Shelley St, SoHo | 2801 6881
Monday to Sunday: 12pm - 12am

Opened March 2013

15 Ship St, Wan Chai | 2520 0690

Monday to Sunday: 11am - 11pm

Opened February 2014

Motorino is a Neapolitan pizzeria that uses the highest quality ingredients available flown in from Naples. With custom-made
Steffano Ferrara ovens, dough made throughout the day and the finest ingredients, every pizza delivered is a testament to the
dedication and hard work behind the artistry of Neapolitan pizza. Traditional favourites, including the much-loved Margherita and
Soppressata Piccante, sit alongside more playful options showcasing local ingredients while the entire menu is rounded out with
approachable antipasti and classic Italian desserts. Motorino has two locations: one off the escalator in the heart of SoHo and
another on Ship Street in Wan Chai.

DINE ON The classic Margherita using tomato passata and mozzarella di bufala topped with fresh basil and
pecorino or the signature Soppressata Piccante.

SIP ON The perfect pizza wine, a slightly fruit-forward sparkling red Lambrusco Grasparossa di Castelvetro.

BEST FOR Gatherings of family and friends at the city’s original pizzeria Napoletana.

INSIDE TIP Order via GO to enjoy the best Neapolitan pizza in town, at home.

HAPPENINGS Grab your dough, choose your toppings and fire it up at our monthly Pizza Making Party and enjoy free-flow
house wines and Prosecco while you spin your pies.

40
NEW PUNJAB CLUB
34 Wyndham Street, Central
2368 1223
Lunch
Tuesday to Sunday: 12pm - 2:30pm

Dinner
Monday to Sunday: 6pm - 12am
Opened September 2017

New Punjab Club harkens to the liberated era of post-Colonial Pakistan and India, and the boisterous tandoor grillhouse salutes
the regal yet flamboyant attitude and brings the authentic cuisine to a sophisticated setting. The meat-centric menu with hearty,
convivial dishes centres on two smoky tandoori ovens painstakingly restored from Founder Syed Asim Hussain’s father’s Indian
restaurant that was open for more than 20 years in Hong Kong. MICHELIN-starred chef Palash Mitra (formerly of Gymkhana,
London) draws from his fine-dining background for a technical finesse with Punjabi flavours. New Punjab Club was awarded one
MICHELIN Star in the 2019 MICHELIN Guide, New Punjab Club became the world’s first Punjabi restaurant to receive the honour,
one which has been retained for four consecutive years.

DINE ON Masalewali Chanp, bone-in tandoori lamb chops, is a real showpiece dish which will leave the next table
jealous, and Mughal Room Makhani, a take on butter chicken, is a tribute to Asim’s father’s restaurant.

SIP ON The concise cocktail list celebrates the boozing culture of the progressive 1950s and 1960s, and centres on gin in the
summer and whiskey during colder months.

BEST FOR Book in for business lunches or lively dinners with friends.

INSIDE TIP Make your reservation in advance because the eight-table restaurant books up quickly.

HAPPENINGS On the first Sunday of each month, join us for Nashta menu. Jumpstart your mornings with the palate-
opening flavours of Punjab: from Indian-style omelettes to fragrant flatbreads and spice-marinated
meats.

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OUR RESTAURANTS
OSTERIA MARZIA
The Fleming, 41 Fleming Rd, Wan Chai
3607 2253
Opened September 2017
Breakfast
Monday to Saturday: 7am - 10am
Lunch
Monday to Saturday: 12pm - 3pm

Dinner
Monday to Wednesday: 6pm - 11pm
Thursday to Saturday: 6pm - 12am
Sunday: 12pm - 9pm

Osteria Marzia is a vibrant celebration of the ocean’s bounty, taking its cues from the diverse cuisine of Italy’s scenic seaside
regions. Journey from Campania through Amalfi to Puglia and Southern Sicily as you dive deep into our menu, brimming with
treasures of the sea. From citrus-laced crudos and handmade pastas imbued with maritime flavours to whole fish prepared with
techniques passed through generations. Seasonal and locally sourced seafood forms the foundation of a light, bright contemporary
menu inspired by sunny holidays spent in coastal Italy. At the heart of our lofty, maritime-themed dining room is our raw seafood
counter displaying the fresh catch of the day, complemented by an enviable cellar composed of Southern Italian wines—the first of
its kind in Hong Kong.

DINE ON Pescato Del Giorno, the best of the day’s market fish, gives you the ultimate taste of Osteria Marzia’s simple
but refined coastal cooking. Have your fish chargrilled or baked in paper, seasoned simply with salt and
lemon juice, or accompanied by the restaurant's signature sauces.

SIP ON Ask the sommelier to select a bottle of crisp white wine from the extensive wine list of less appreciated
Southern Italian pours. A glass of Limoncello completes the meal.

BEST FOR Get-togethers with friends, date nights with a loved one or special occasions.

INSIDE TIP Did you know Osteria Marzia is part of the boutique Star Ferry-inspired hotel The Fleming? Make your
visit a staycation and take a room upstairs.

HAPPENINGS Once a quarter, discover the secret to shucking oysters while sipping on generous pours of Champagne and
hand-picked Italian wines for a charming coastal Italian afternoon.

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RAJASTHAN RIFLES
G/F Peak Galleria, 118 Peak Road,
2388 8874
Monday to Thursday:
12pm - 9pm
Friday:
12pm - 10pm
Saturday:
8:30am - 10pm
Sunday:
8:30am - 9pm

Opened June 2019

Rajasthan Rifles is an exploration into the coming together of two cultures. Anglo-Indian cuisine is the delicious by-product of
a fragile period in history. The Rajasthan Rifles ultimately became the Rajputana Rifles, now the senior-most rifle regiment of
the Indian army and famed for their bravery and skill, but popular legend has it that there was one unit of the Rajasthan Rifles
that were better known for their fondness for whisky, gin, cricket and grand balls than for combat. Rajasthan Rifles is our salute
to what we imagine their mess hall was serving. The interiors transport guests through a sepia lens back to the tropical heat of
Rajasthan. Situated on Victoria Peak, Rajasthan Rifles boasts one of the most spectacular views in the world. An unmissable
experience!

DINE ON Start with the Samosa Chutney, followed by the Rajasthan Rifles Club Sandwich, the ultimate coming
together of the two cultures.

SIP ON A wide range of British gins, as well as house specialities, a refreshing Minted Pimm’s Cup or the daring
Rifleman’s Rickey made with premium gin, absinthe, mint and soda water.

BEST FOR Alfresco romantic dinners and casual and relaxed all-day dining with family and friends on the outdoor
terrace.

INSIDE TIP Hands down the best place to take in the spectacle that is Hong Kong – Take a morning hike and join us
for a Masala Chai and an Anglo-Indian breakfast!

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OUR RESTAURANTS
STAZIONE NOVELLA
52-56 Staunton Street, SoHo
2559 0559
Monday to Sunday:
9am - 11pm

Opened June 2015

Located on the bustling corner of SoHo’s Staunton and Aberdeen Streets, Stazione Novella pays tribute to the humble Italian
wine bars around the train station in Florence. The bustling venue reflects the vibrant, transient energy of its junction location.
Thoughtful design features like murals of Italian townscapes, a station’s departure board and a heavy stone bar add to the
atmosphere while floor to ceiling windows open onto the pavement, creating the feeling of sitting out on an Italian vico, or side
street. The dog-friendly neighbourhood hangout is fuelled by the energy of its patrons, including its loyal canine champions. Open
from morning until night, Stazione Novella is somewhere to stop by at any time of day.

DINE ON The Panini are made with the finest Italian ingredients.

SIP ON Aperol Spritz – it’s on tap – served with a slice of orange and a juicy green olive.

BEST FOR Lazy days, people watching with a coffee, after work or pre-dinner drinks or a glass of Tuscan wine at
any time of day.

INSIDE TIP Aperitivo: come for a drink from 5-7pm every day, and enjoy a selection of antipasti on the house –
offerto dalla casa!

HAPPENINGS Join us for Summer of Spritz at Stazione Novella every Monday all summer long. Enjoy Aperol Spritz and all
night Aperitivo. Once a month, sip streetside at our Block Party featuring savoury Italian bites and mobile
Aperol Spritz stations for a truly alfresco experience.
Every Sunday at 4PM join us for our Wine Class, taking you on a journey through the iconic regions and
time periods that have shaped the history of Italian wines and discover the country’s rich viticulture from
our expert team of sommeliers– don’t forget to book ahead!

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TAQUERIA SUPER MACHO
33-35 Bridges Street, Sheung Wan |
2333 0111
Monday to Wednesday:
6pm - 11pm
Thursday to Friday:
6pm - 12am
Saturday:
12pm - 3pm | 6pm - 12am
Sunday:
12pm - 3pm | 6pm - 10pm

Opened May 2019

Taqueria Super Macho is a come-as-you-are taco joint. Don your party hat but do not bother shaking the sand off your sandals.
Expect a simple, pared-down aesthetic inspired by the roadside taquerias that litter the streets of Puerto Vallarta and Cabo San
Lucas, essentially sheds converted into whimsical little eateries. Communal tables invite you to kick back to the traditional
Cumbia tunes, a fruity libation in hand and relax with other sun-kissed comrades.

DINE ON Tacos served in fresh house-made corn tortillas - the Habanero-Marinated Steak and the Crispy Fish
Tacos are a must-try!

SIP ON A selection of Cócteles Clásicos – our Margaritas, Daiquiris and Piña Coladas are among the best in town.
BEST FOR Big groups and lively celebrations that may or may not go late into the night.

INSIDE TIP Ask about our two signature burritos available exclusively on GO.

HAPPENINGS We are kicking our Baja beach vibes up a notch on the second Sunday of each month and bringing a lively
fiesta to the Sunday brunch crowd. Grab your friends and get transported to the sandy beaches of Baja
and Jalisco with a muy especial brunch menu; where pitchers of classic margaritas and ice-cold beers
keep flowing.

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OUR RESTAURANTS
THE LAST RESORT
52b Peel Street, SoHo
2442 2440
Monday to Wednesday:
5pm - 11pm
Thursday to Saturday:
5pm - 12am
Sunday:
3pm - 10pm

Opened March 2021

The Last Resort is a neighbourhood dive bar, offering a safe haven for the world-weary to rest their heads and refuel at the end of a
long day. This no-frills watering hole with cold drinks and hot chicken is reminiscent of carefree college days inspired by the type
of gritty, no-nonsense dive bars characteristic of rural small-town drinking, cheap and cheery roadside pit stops, and the informal
back alley pubs that often formed the backdrop of Founder Christopher Mark’s formative years. The nostalgic menu features
simple, good-time libations executed with a lot of care alongside hot fried chicken and a selection of sides. Hockey sticks adorn
the walls next to portraits of famous Canadian personalities, with powerful ’80s ballads pumping in the background.

DINE ON The perfected recipe for Fried Chicken, using three-yellow chicken from the New Territories and featuring a
blend of 12 different spices and chillies: juicy and tender with shatteringly crisp skin.

SIP ON Damn Apple, Deez Nuts or Sex On The Cliff - pick your poison and trust the team of experienced
barkeeps to keep the rounds coming.

BEST FOR A haven after long days or nights, in some cases long weeks and months, where those in the neighbourhood
and working in the industry can find a little respite.
INSIDE TIP Ask about our Shotski!
HAPPENINGS Movie Sunday - showing classic cult films every Sunday afternoon.

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UNCLE DESI FOOD & SONS

Uncle Desi brings India’s most beloved dishes straight to your home. Paying tribute to all the brave souls who moved from their
homes in South Asia and set up shop in the UK, the States and beyond. These incredible entrepreneurs brought what they knew
from home, and frequently it was family recipes that were passed down through generations. Using this inspiration, you can expect
all your throwback classics available seven days a week for delivery only.

DINE ON Ever-comforting Aloo Samosa, Chicken Tikka Masala, the fiery Prawn Vindaloo or the
deeply spiced Lamb Rogan Josh.

BEST FOR A comforting, flavourful meal for a lazy afternoon or evening at home.
INSIDE TIP Keep an eye out for the riders who sport custom uniforms and bedazzled bike boxes but also proudly
model for the Instagram account and of course some thoughtful handwritten advice from Uncle Desi
himself.

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OUR RESTAURANTS
GO

Our very own premium, reliable delivery service: GO. Black Sheep Restaurants has taken the full delivery process in-house, from
sourcing ingredients and developing menus to handling logistics and bringing the order straight to your door. GO has its own flock of
riders trained to deliver the same level of hospitality and professionalism found in the restaurants. The goal is to make ordering food
anywhere else unacceptable to guests who value quality ingredients, reliable riders, convenience and personal service.

DINE ON The Date Night Special from Motorino: your choice of two antipasti, two Neapolitan pizzes fresh from the
wood-fired ovens and a bottle of a lightly sparkling red - the perfect pizza wine.

SIP ON A bottle of Italian wine delivered straight from Stazione Novella to your door.

BEST FOR Those who want to enjoy the best of Black Sheep Restaurants in their own home.

INSIDE TIP Earn awesome rewards with GO Loyalty, from a bottle of wine on us to a $500 Gift Card to spend at any of our
restaurants. The more you order the more you are rewarded.

HAPPENINGS Ask about GO Forever. We are championing reusable packaging. You’ll receive your own Black Sheep
Restaurants tiffin box, which will be swapped each time you order.

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Restaurants available on GO:

Artemis & Apollo Motorino (Wan Chai and SoHo)

Burger Circus Rajasthan Rifles
Butter – 48 hours’ notice Stazione Novella
Chôm Chôm Taqueria Super Macho
Gelato Messina The Last Resort
Junk Catering – 24 hours’ notice Uncle Desi Food & Sons
Le Petit Saigon The Cellar Selection
Maison Libanaise

Junk Catering

As part of GO Delivers, we offer Junk Catering for parties of 10 or more people and
will deliver to your pier of departure before your departure time. Restaurants available
include:

Artemis & Apollo

Chôm Chôm
Le Petit Saigon
Maison Libanaise
Taqueria Super Macho

Launched January 2018

delivery.blacksheeprestaurants.com
Delivers from Kennedy Town to Tai Hang and up to The Peak

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 blacksheeprestaurants.com
careers@blacksheeprestaurants.com
BLACK SHEEP RESTAURANTS HK @ BLACKSHEEPRESTAURANTS +852 2810 0062

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