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A Brand New Concept
2016-09-13 3060 views
It came as a total surprise when Blue Butcher was closed and is transformed completely into Maximal Concept‘s latest venture, a new butcher shop and dry-ageing room, also a bar and restaurant. The group introduces a whole new culinary team including the original team plus a new artisanal butcher, Jonny Farrell from England, who brings in a traditional butchery method called the seam butchery. The custom-made dry-ageing room is lined with pink Himalayan salt bricks to impart sweet flavor to the m
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It came as a total surprise when Blue Butcher was closed and is transformed completely into Maximal Concept‘s latest venture, a new butcher shop and dry-ageing room, also a bar and restaurant.
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 The group introduces a whole new culinary team including the original team plus a new artisanal butcher, Jonny Farrell from England, who brings in a traditional butchery method called the seam butchery.
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 The custom-made dry-ageing room is lined with pink Himalayan salt bricks to impart sweet flavor to the meat, where make one of the signatures 45-day dry-aged 12- to 16-year-old Galician Blond bone-in rib-eye. But after all, the Blue Butcher team still stays close to their dry-aged beef root and serves phenomenal International food.
Galician Smoked Beef Fat Candle, Sea Salt, Ciabatta
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Galician Smoked Beef Fat Candle, Sea Salt, Ciabatta
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 To start we dig into a beef fat candle that has been lightened up and we literally just dip our ciabatta into the melted fat, with some sea salt and black pepper. It is such a guilty pleasure!
Scallop Ceviche & Guacamole
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Bone Marrow & Foie Gras Brûlée
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 Follow by some more appetizers such as scallop ceviche with guacamole, chicken liver mousse, the bone marrow is a highlight which is served with Brûlée-d foie gras pieces and an exceptionally sweet and delicious onion jam.
Chicken Liver Mousse, Crispy Corn, Grilled Crostini
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Rubia Gallega Croquette, Slow Cooked Egg, Tomato Confit, Roasted Garlic Sauce
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 I also love the croquette made with Rubia Gallega beef, with a crispy bread coating, tomato confit and a perfectly poached egg on top.
45 Days Dry Aged 18 Year-Old Pasture Raised Rubia Gallega
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French Free Range Yellow Chicken, Whole
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 Our 45 day dry aged 18 year-old ribeye is definitely quality assured, succulent and seasoned with only a dash of sea salt, whereas the free range roasted whole chicken is my favourite, excellently tender, moist and served with a luscious peppery sauce.
Truffle Fries
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 Truffle fries are also the must-order here.
Deconstructed Red Velvet Cake, Cream Cheese Ice Cream, Textures of Raspberries
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Banana Mousse, Caramelized Pecan Nuts, Salt Toffee Foam
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 We round off the night with three amazing desserts, a deconstructed red velvet cheese cake with a tangy cream cheese ice cream, the irresistibly airy banana mousse with toffee foam, and the best lime & basil sorbet covered with a sticky and toasted Italian meringue. Everything is just so perfect!
Lime & Basil Sorbet, Lime Curd, Italian Meringue
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Lips
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(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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    DETAILED RATING
    Taste
    Decor
    Service
    Hygiene
    Value
    Date of Visit
    2016-09-12
    Dining Method
    Dine In
    Recommended Dishes
    Galician Smoked Beef Fat Candle, Sea Salt, Ciabatta
    Galician Smoked Beef Fat Candle, Sea Salt, Ciabatta
    Bone Marrow & Foie Gras Brûlée
    Rubia Gallega Croquette, Slow Cooked Egg, Tomato Confit, Roasted Garlic Sauce
    45 Days Dry Aged 18 Year-Old Pasture Raised Rubia Gallega
    French Free Range Yellow Chicken, Whole
    Truffle Fries
    Banana Mousse, Caramelized Pecan Nuts, Salt Toffee Foam
    Lime & Basil Sorbet, Lime Curd, Italian Meringue
    Lips