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2022-12-15
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Dinner. Around 5 spacious tables with bar counter area.Wine list was good, went for a glass of burgundy red.2 menus to choose from: short course (HK$1280) or full course (HK$1580). Went for the latter.Here’s what we had.Australian Wagyu Tartare on crispy seaweed; topped with onion confit, wasabi and salty egg yolkCarabinero Tart with fois gras mousse, caviar and yuzu sake jelly.Truffle Brioche topped with shredded cheddar cheese and Japanese scallop. Charred Matake Mushroom, Corn custard and com
Around 5 spacious tables with bar counter area.
Wine list was good, went for a glass of burgundy red.
2 menus to choose from: short course (HK$1280) or full course (HK$1580). Went for the latter.
Here’s what we had.
Australian Wagyu Tartare on crispy seaweed; topped with onion confit, wasabi and salty egg yolk
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Carabinero Tart with fois gras mousse, caviar and yuzu sake jelly.
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Truffle Brioche topped with shredded cheddar cheese and Japanese scallop.
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Charred Matake Mushroom, Corn custard and compressed tomato in oolong chicken broth.
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Hokkaido Hairy Crab with apple, uni, ikura mixed with somen noodles.
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Butter-poached Lobster in lobster bisque with Shaoxing wine sabayon and pickled daikon.
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Australian Wagyu sirloin duo- Charcoal grilled (left) and braised with red fermented bean curd (right). Potato gratin in the middle. The most underwhelming dish of the night as the charcoal grilled piece was way too chewy. Potato could be crispier.
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Japanese Wild Sea Bream Fish Rice with Ikura and uni. We were offered seconds but were too full.
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Dessert: Mizu Yokan (red bean jelly) on
Matcha crumble, topped with tofu ice cream. Shiso cream on the side.
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Yuzu apple compote and fig jam in Pistachio Mousse; topped with Chantilly cream and Fig. Moutai Ice cream on the side.
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In summary: well executed dinner; nice balance of flavors and textures; especially creative desserts. Excellent service. Recommended.
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