Fish &amp; Meat (Closed)

Fish & Meat is a venture of my favourite Maximal Concepts, who also owns Mexican hot baby Brickhouse, premium steakhouse Blue Butcher and wicked Stockton. Unlike the other cuisine based restaurants, Fish & Meat is about getting back to the basics, using the freshest ingredients to deliver simple and rustic dishes to the table. With head chef Russell Doctrove's fruitful past experience from working in Amber and St Betty in Hong Kong, Restaurant Gordon Ramsay in UK and The Waterside Inn in Bray, the dishes here are pretty much guaranteed to be simple yet packed with flavours.

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Located at 32 Wyndam mansion, this 3,500 sq ft restaurant is spacious and all the way rustic and metal with white washed exposed brick walls, raw wooden tables and brass lightbulbs making the restaurant like a cottage eatery. The outdoor terrace overlooking Wyndam and D'Aguilar Street, was beautiful and make Fish & Meat 'the' place to go for brunch on a lazy Sunday.

To start, I had a Homemade Sicilian Lemonade - HKD80 mixed with blueberry jam and thyme to quench my thirst. It was a fruity and herby drink. I did not like it too much as I expected a stronger citrus note.

After a refreshing sip, I went on to explore the buffet station. The Bruschetta Station was very attractive, displaying trays of Mozarella, roasted red peppers and chovies, sun-dried tomato, spinach dip, artichoke dip and grilled mushroom.

The seafood station with oysters, prawns, clams and mussels.

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Then I went on to check out the Salad Station with five great salad choices. The curried fennel and watercress salad with yogurt looks appetising, the devon crab salad looks summery, the Cedar River Prime Sirloin Salad looks divine, the famed homecured beetroot gravlax was the heaviest option and of course there will be the classic Caesar Salad but in Fish & Meat style.

Also in the other corner of the Cold Starter Buffet was some cooked hot food, including grilled squash with bagna cauda, farfalle pasta and some roasted asparagus

My first plate held Mozzarella, roasted red peppers, sun dried tomatoes, Black Label Galloni prosciutto with compressed melon, curried fennel and watercress salad.

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The mozzarella and sun dried tomato pairing was not a good idea as both of them were rather dry in texture. The Roasted Red Peppers helped moist up the palate with its sweet juice. The Black Label Gallni Prosciutto was great but the paired compressed melon was dry and flavourless. The Curied Funnel and Watercress Salad was rather wet and ended with a harsh bitterness which the sweet mango could not balance out.

I did not catch the name or origin, but this tiny Oyster was a very easy tasting oyster with ample sweetness. My friend easily had over 10 of them.

Next I headed to the Buttermilk Pancake Station and got some of their signature pancakes. They have loads of condiments at the station including strawberries, raspberries, blueberries, dried grapes, granola, bacon, icing sugar, clotted cream and syrup.

My first pancake was made a tad wet, so I asked the server to cook the next one well done and it came out perfectly. The pancake was very buttery, very light and had a melt in your mouth texture. Everyone else on my table hated it but I actually like it a lot. This is a texture that I cannot make and I want the recipe!

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My main was Brioche with Mushroom Ragout, Organic Poached Egg, Truffle & Parmesan. The mushroom sauce was rich and creamy with intense mushroom flavour. The oozing sweet yolk on too of the soft buttery brioche was lovely, but the dish could be made better if the brioche is toasted.

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The Hand-ground Veal and Pork Meatballs was served with pesto marinated tomatoes, mozzarella and arugula was an interesting main as the meatball carried a special meaty flavour that I love.

The Truffle Artichoke Barigoule Risotto (+HKD70) was not so fond of as it was overly wet. The truffle taste was rather weak too.

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I also tried a bit of the Pan Fried Sea Beam, served with cherry tomatoes, fennel and green pea puree (with a supplement of HKD70). The sea beam was enticing! The flesh was succulent and sweet with extremely crispy skin. This was my favourite among the mains!

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Finally comes the dessert, the Silician Lemon tart with Tahitian Vanilla cream was excellent with a good balance before tartineas and sweetness.

The Chocolate Pot was nice too, it tasted like a Ferrero Rocher break down. This however was very rich and intense in flavour that I could only take a spoon of it.

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The Air-misu is to be loved! Tasted very airy, the light mascarpone was dressed with Borghetti coffee liquor.

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