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2022-01-03
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Modern primitive cooking style with no electricity, only smoke and wood fire, and primarily using aging and curing methods in their food preparation.They positioned as a causal diner yet charged with a fine dining price in a causal setting. It surely took the advantage to challenge the rather niche market with an aggressive pricing. As much as I appreciate the open fire concept and the effort behind using only wood fire to cook, the courses lacked dimensions with the same smokey flavors repeatin
They positioned as a causal diner yet charged with a fine dining price in a causal setting. It surely took the advantage to challenge the rather niche market with an aggressive pricing.
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As much as I appreciate the open fire concept and the effort behind using only wood fire to cook, the courses lacked dimensions with the same smokey flavors repeating dish after dish, same herb oil on most seafood dishes. Although you are tasting different proteins, they all tasted one note. Having said that, the smoky wood fire flavor was really aromatic, it did went well with the selected meat.
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Very much anticipated homemade sourdough was reheated in their 500c hot stone oven before serving with leek ash butter, the crust was so exceptionally crunchy with nice fermented aroma but the inner structure was more on the dense side. Extra sourdough costs $40.
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My favorites were surprisingly the raw dishes, the dry aged beef tartare with Coffin Bay oyster and Japanese uni was an umami bomb and well balanced with the tangy mustard dressing. The starter sweet prawn with fingerlime and smoked oil was an unconventional but very tasty way of serving fresh raw prawn.
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The most satisfying grilled dish was the 3-day Dry aged local ma yau fish, very crispy fish skin and seasoning was on point. The fish skin encapsulated all the grilled flavor and aroma, with tender soft flesh and crispy gills and tail. Grilled broccolini could use some more time on the grilling for more char.
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On the other hand, the 45-day dry aged striploin from Spain was a bit underwhelming, after all the aging and woodfire grilling, I’d expect strong charred smoky deep meaty flavors but none of that came through and it just tasted not too different from normal grilled steak unfortunately. The Spanish red pepper side though was super tender and had deep smoky sweet taste.
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Dessert was nice but rather forgettable, burnt milk ice cream with salted caramel and cocoa nib. I actually preferred the strawberry ice cream and pistachio birthday complimentary dessert more.
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