(Hong Kong, 17 March 2026) — Jean‑Pierre, Black Sheep’s jubilant homage to the bistros of Paris, raises a glass to a refreshed cocktail menu that blends French classics with a touch of mischief. Starting 1 April, guests will discover new serves alongside favourites such as the savoury Cornichon Martini (cornichon‑infused gin, Baldoria Bianco and pickle brine) and the jewel‑bright Chambord Margarita (reposado tequila, Chambord and lime), all mixed with the same precise, bistro‑bar sensibility.
(Hong Kong, 17 March 2026) — Jean‑Pierre, Black Sheep’s jubilant homage to the bistros of Paris, raises a glass to a refreshed cocktail menu that blends French classics with a touch of mischief. Starting 1 April, guests will discover new serves alongside favourites such as the savoury Cornichon Martini (cornichon‑infused gin, Baldoria Bianco and pickle brine) and the jewel‑bright Chambord Margarita (reposado tequila, Chambord and lime), all mixed with the same precise, bistro‑bar sensibility.
At the helm is Maître des Cocktails Suraj Gurung, who builds drinks around the characters and places that inspire Jean‑Pierre. Each cocktail is anchored by a clear narrative, from Left Bank legend to Riviera institution, poured over ice or into chilled glassware.
For the month of April, the bar introduces an exclusive Bleu Martini, a daring combination of Tried & True French vodka, dry vermouth, Roquefort cheese and pear eau de vie that leans into the more decadent side of the martini.
The core menu welcomes permanent new arrivals including Madame Claude, an iteration of the Pornstar Martini named as an ode to the infamous Parisian procuress from the 1960s and ’70s. Tried & True French vodka and Monkey Shoulder blended malt form a bold base, rounded out with passionfruit cordial and verjus, then topped with sparkling wine for a drink that feels both polished and a little provocative.
Club 55, a Jean-Pierre favourite, looks south to Saint‑Tropez, channeling the easy glamour of long days by the sea. Built with Select Apéritif, herbs of Provence, sparkling wine and finished with an olive, it is crisp, herbal and designed for unhurried conversations over the bar.
For the guest who steps away from the wine list, L’Étranger draws directly from Camus’ classic novel for its name and spirit. Martell VSOP cognac and Amaro Montenegro are sharpened with lime and ginger, resulting in a cocktail that walks the line between bitter, spicy and warmly approachable.
Abricot Sour takes a simple idea—apricot—and pushes it in a more playful direction. Laird’s Apple Brandy and apricot liqueur are shaken with lime juice, La Perruche sugar and egg white to create a bright, textured sour with an unmistakably flirtatious edge.
Finally, Opera reimagines a Parisian patisserie staple in liquid form. Almond‑infused bourbon, cacao and La Perruche sugar, lifted with a touch of orange bitters, come together in a spirit‑forward drink that nods to the richness of an Opéra slice without ever becoming heavy.
Together, the new cocktails sit comfortably beside the bar’s established signatures, ensuring that whether guests want something savoury and bracing or smooth and dessert‑like, there is a glass waiting for them. The cocktail menu is served from 6pm until late at the bar and on the terrace, alongside Jean‑Pierre’s bistro classics—from Croque Monsieur to the JP Burger—for guests who want to snack or settle in for a full meal.
- ENDS -
For high-res imagery please click HERE
For more information, please contact COMPANION
Jacqueline@companioncommunications.com
Dominique@companioncommunications.com
Address
9 Bridges Street, Hong Kong
Opening Hours:
Hours: 6pm-Late
Bar: 530pm-Late / Terrace: 6pm-11pm
Open Monday to Sunday including public holidays
IG: @jeanpierrehongkong
About Jean-Pierre
Opened in 2025 on Bridges Street, Hong Kong, Jean-Pierre is a jubilant homage to the charming and decadent bistros of Paris. Each night at Jean-Pierre is a celebration of the art of living well, embracing a belief that meals should linger long after the candles burn low, wine tastes better when it is shared and the best conversations happen when no one is thinking about tomorrow.
About Black Sheep Restaurants
Founded in 2012 by Syed Asim Hussain, Black Sheep is Asia’s most compelling hospitality movement with over 50 restaurants built on connected storytelling and a deep love for the people, places, times and memories that inspired them. At the intersection of art, culture, innovation and hospitality, Black Sheep crafts narrative-driven experiences that have revolutionised the hospitality industry in Hong Kong, the city it calls home, and abroad.
A catalyst for the future of hospitality, Black Sheep is community-focused and committed to doing work with a social conscience that will make a positive impact on the world. By choosing to collaborate with others who dream big and by approaching their work with joy and optimism, Black Sheep crafts memories for the guests in the dining room and for those who are part of its journey and has woven itself into the fabric of hospitality’s future.
Black Sheep has time and time again established itself as a pioneer in the field of service, defining its own brand and rules of hospitality. Its collective work has received notable recognition from some of the world’s leading culinary awards, including MICHELIN Guide, Asia’s 50 Best and La Liste.