Black Sheep is set to elevate Hong Kong’s dining scene with the grand opening of Butter, Messina and Peak Pizza on The Peak from 21 January. This expansion to one of Hong Kong’s most renowned landmarks underscores Black Sheep’s dedication to crafting meaningful experiences while celebrating the city’s rich cultural diversity and sense of community, all set against the breathtaking skyline below.
Butter, from a baked-to-order online store that started with ten items; to the brick-and-mortar cake shop on Staunton Street; with pop-ups in LANDMARK, K11 MUSEA and The Upper House; to the cookie truck at Pacific Place, the little bakery that could has been on an incredible journey, with an archive of 100-plus unique creations and counting. Having warmed hearts and satisfied sweet tooths all over Hong Kong, Butter begins its next adventure on The Peak. Highlights include Carrot Cake, Triple Chocolate Cake and Red Velvet Cake, starting at just HK$45 per slice and HK$520 for a whole cake, all created by Chef Karys. Guests can also enjoy freshly baked cookies such as Butter’s Classic, Chewy Oatmeal Raisin, Chocolate Chunk and Lemon Crinkle, starting at HK$30 per piece. Be sure not to miss the Peak-only exclusive available till end of January, Itty-Bitty Confetti Cake (HK$80), a whimsical, party-perfect tiny vanilla cream cake loaded with rainbow sprinkles and layered rich ‘n’ fluffy vanilla icing.
Hailing from Australia, Messina has taken Hong Kong by storm since 2021. Following the success of its first overseas store on Pottinger Street, Messina proudly unveils its second store at The Peak. Featuring a cabinet showcasing 40 flavours, including 30 classic flavours, five Hong Kong exclusives and five rotating specials, scoops start at HK$45, freshly churned daily from the finest milk, ensuring smiles with every bite. Exclusive to The Peak is a flavour inspired by a Cantonese childhood favourite, Tong Chung Beng, featuring coconut gelato churned with shredded coconut and sesame seeds and layered with crepes.
Peak Pizza brings a slice of New York-style attitude and flavour to the top of the city, following a successful debut as a pop-up at SoHo’s Stazione Novella in December and January. Helmed by Chefs Matthew Kirkley and Josh Stumbaugh, the menu offers slices starting from HK$28 and whole pies starting from HK$208. Guests can explore five new flavours — Pesto, Hawaiian, Caprese, White (Three Cheese) and a weekly Chef’s Special — alongside the classic Cheese, Pepperoni and Vegetable. Each pizza features a thin, foldable crust and rich, flavourful sauce, and can be paired with a selection of beer by the bottle (Budweiser, Stella Artois, Corona Extra and Corona Zero) for HK$28 and unlimited fountain soda refills for HK$18.
