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2014-12-22
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Located in the heart of Central, was the renowned bar Azure at the top of LKF hotel. Many might know about the awesome bar but yet to know about Azure as a restuarant offering decent dishes.The second floor had a completely different look from late night, which white tables with candle lights were set up, creating an intimate and classy dining scene. The dining floor will get back to the lively dance floor at around 11ish. I guess Azure can pretty much ensure a great night out for anyone.Every m
The second floor had a completely different look from late night, which white tables with candle lights were set up, creating an intimate and classy dining scene. The dining floor will get back to the lively dance floor at around 11ish. I guess Azure can pretty much ensure a great night out for anyone.
Every month Azure offers an fun and interesting themed menu, last month they offered a romantic Valentine's menu, while in march they are offering March of Spring which the dishes are designed to refresh your palate after all the heavy flavoured food in Winter. The March of Spring menu are offered until the end of march at a price of HKD$568 per person.
The Spring Menu also includes a glass of wine from either the Seleccion Tinto or Seleccion Blanco from Bodegas Borsao. You can upgrade the package to a 2 hours free flow of the two wines at HKD$98 extra per person. I like both of the wines, the red was full bodied, floral and sweet while the white was zesty and fruity. Besides the wine, I also had a glass of Mojito, which Azure's bar is famous for. The cocktail was minty, sweet but was not very strong.
Before we started our spring menu, we were introduced Azure's steak menu as well. Their city viewing terrace has a barbecue grillers and were said to offer amazing grill dishes. We ordered a rib eye to share for the table.USDA Black Angus Rib Eye, 12oz $428
This marvellous steak had a lovely char aroma, which made us all drool when it was served on the table. It was done perfectly with a char crust and a juicy and tender inner. The steak was first sous vide to rare, then grilled to form the char crust and finished with a pinky center.
The steak came with two steaks sauces - blue cheese cream sauce and BBQ sauce. Beside the sauces, offered by the waiter was a plate of mustard and salt, including: regular sea salt, smoked sea salt, French and English mustard. I usually just have my steak with salt but the pungent blue cheese cream sauce was rich and recommended. For the sides, we had Garlic Mashed Potato and Mac & Cheese. The mashed potato was quite smooth but the garlic taste did not stand out.
The amuse bouche of the Spring to March Menu was a refreshing cucumber roll. Alongside was the complimentary house bread basket. The breads were not great, but 3 flavoured butter were amazing - traditional, pesto and carrot, helped out alot!
1st Course - Crab Meat Pomelo SaladThe first course was crab with pomelo salad. The Maryland crab was sweet and was well alanaced by the mango balls and ceviche fluid gel.
2nd Course - Roasted Sweet Corn SoupThe second course was my favourite of the night, the roasted sweet corn soup. The soup was creamy, flavourful but light on the palete. I love the sweet corn bits and jalapeño relish in the soup which added some crunchiness into the soup. The oyster sitting at the center was sweet in taste too. Yummmmmmy!
3nd Course - Braised Lamb ShankMain course was a braised lamb shank, complimented with baby spinach, Chantelle mushroom, mashed potato, cherry tomato and lamb jus. The lamb shank was tender and juicy but lack of the distinct taste of lamb that I love (or if you hate it, this is the dish for you!) The cherry tomato was insanely sweet and the mashed potato was buttery and chunky with good mouth feel!
4th Course - Vanilla Marquise with Apricot SorbetNow comes the dessert. The vanilla marquise was smooth and dense with mild vanilla taste. The apricot sorbet was at the right sourness and sweetness. The dessert was also very refreshing and is a perfect way to end the tasting of spring. The petit fours - chocolate puff, rose macaron and dark chocolate were also served right after. The rose macaron was quit nice.
The March of Spring was overall refreshing, each dish was meticulously prepared and nicely executed. The appetiser, soup and dessert fits in the spring menu really well, but in my opinion the lamb still tastes a bit strong on a light spring menu. The free flow package was a great deal for the two nice wine, so I highly recommend you to get the package to go with the spring menu. If you have time, you should definitely get a drink and spent some time at the rooftop terrace. It was really nice up there.
张贴
