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2016-01-11
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It was one promotion from a HK food magazine which drove a lot of readers booking Alchemy’s newly launched weekend Brunch in end of May. That dishes were created by Chef Pascal Breant and a 8-course brunch at only $268, who would not come for a try? I was too late to secure a seat on a Saturday in mid-June; actually it would be S’ birthday. The manager confirmed that bookings were full and I just couldn’t imagine all seats could have gone within a day after the magazine write-up has published on
I was too late to secure a seat on a Saturday in mid-June; actually it would be S’ birthday.
The manager confirmed that bookings were full and I just couldn’t imagine all seats could have gone within a day after the magazine write-up has published online.
Desperate about which restaurant I should be bringing S to…But it was after two days that the manager called again and exceptionally opened its library area for us to have enjoy the brunch!
(Thanks Jackie;>)
A bit not easy to climb up stairs from Central MTR to the restaurant under sunny hot weather.
We finally arrived at the very ebony black restaurant entrance and reached the first floor.
Turning to right was the Alchemy in the dark restaurant; while on the left was the lounge where you could feel the immensely layback tune of life: bookshelves, antique sofas, wooden floors shining with natural sunlight and a decent cozy bar were all that you need for a relaxing Saturday.
Jackie nicely escorted us to a window seat (instead of library area after her rearrangement). It was the only table far away from other family / cocktail tables and we liked it!
The brunch menu every weekend could have slight difference, and this week we have this.
Bread (4/5)A trunk of small hot baguette was served to start off today’s brunch. Looked cute and up to standard with crunchy crust and soft bread interior.
South Pacific Oyster with ginger and spring onion (3/5)I would never judge oyster by its size because there could always be fantastic character even for a tiny oyster. Unfortunately this oyster was too light in taste. The spring onion and ginger paste at the same time was a tad too salty and dominated the flavor. Sadly.
Homemade smoked salmon with lemon mayonnaise, cherry tomato and smoked eel (4.5/5)Happy that this dish washed away the negative impression from oyster. This actually was one of the best dishes we would recommend. S adored the homemade smoked salmon so much as the smokiness was just right – not too salty and enhanced the salmon flavor with long aftertaste. The tender smoked eel was also impressive to complement with the lemon mayonnaise and salmon nicely.
Octopus Carpaccio with roasted pepper and olive oil (3.5/5)
Unfortunately I missed this photo. Simple but delicious, with enough saltiness and oiliness to soak the octopus carpaccio. Rich in taste but at the same time fresh enough!
Duck Terrine & Savoy cabbage with crispy saffron risotto (3.5/5)The terrine with cooked cabbage layered on was soso. It might be due to my terrible impression on cooked cabbage. Interestingly however the risotto in deep fried croquette got me. So lovely to pull the cheesy linings out after cracking off the croquette! I especially loved the beautiful orange color and slight sourness infused by saffron.
Crispy Polenta with Quail Egg, Carabineros Red Prawn (4.5/5)“Carabineros” in Spanish means police; and the stunning scarlet color of this prawn resembles the uniform color of Spanish custom police. Many restaurants desire so much of this prawn for it is full of robust and delicious flavors, especially from its head. Enticingly the prawn was wrapped with a layer of red oil, the flesh was juicy and tangy; and it lingered some time with subtle ocean freshness and sweetness that a prawn should have. The prawn head was full of tomalley and that was just heavenly sweet and flavorful. The summer truffle slice though not that strong flavor was definitely a star to the quail egg. It was my first time to try polenta and the texture was just soso to me though. But overall a very nice kick if I consider it as our main.
Seared Scallop with spinach puree and Australian Truffle with lemon mayo (3.5/5)Thanks for having another dish with Truffle slice! The scallop was up to standard, just seared the outer layer and the interior was still soft and silky. The lemon mayo was a bit too fatty to season the scallop though.
Roasted Veal Tenderloin with artichoke, asparagus, baby potato and madeira jus (3.5/5)A soso dish to us as the tenderloin was not soft and tender as it was supposed to be.
Dessert (3/5)Dessert was again soso, except the Varlhona lollipop which was had smooth ganache in the middle.
Creatively the chef used half of a kiwifruit as a stand for candle for the birthday boy. And the candle was surprisingly on super big fire!
Overall, the brunch was very comprehensive with versatile ingredients and cooking style which made it super high CP value. Though the seasonings and cooking time could be controlled more accurately.
张贴
