Fish & Meat (已結業)

3.5

3.5

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$201-400

多國菜海鮮扒房

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Dark Chocolate Fondant

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laristam1120

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蘇豪區的餐廳林立時，卻不能忽視蘭桂芳這帶的發展潛力。由Stockton到Fish&Meat，於雲咸街的餐廳尤如自成一角。Fish&Meat的特別之處，當然是主要供應魚和肉吧(笑~) 名字不能更明顯了吧？亦同時會加入時令的食材，因此我相信幾個月再回去的時候，一定有大不同的新鮮感。發現餐廳無分前菜主菜，只是分了「大碟」和「小碟」，所以有選擇困難症的我，可以全選小碟~(Small Plates) Sea Urchin Toast $110 沒有最邪惡，只有更邪惡？自家製的厚切麵包，以芥末籽、椰菜花忌廉作底，再毫不吝嗇地舖滿海膽。超新鮮的海膽，和麵包是意想不到的驚喜。(Small Plates) Oven Roasted Indian Ocean Tiger Prawns $188 印度洋的虎蝦配襯粟米、辣椒、檸檬。辣味突出卻不嗆喉，令虎蝦更為惹味，那少許的檸檬味卻緩和了口中的辣。比較少嚐到這種辣，辣香徘徊在口中久久不散。Soft Duck Egg Raviolo $125 (Made Fresh / Limited Daily) 用上一個別緻的小鍋，鴨蛋所包著的是Ricatta Cream

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蘇豪區的餐廳林立時，卻不能忽視蘭桂芳這帶的發展潛力。由Stockton到Fish&Meat，於雲咸街的餐廳尤如自成一角。Fish&Meat的特別之處，當然是主要供應魚和肉吧(笑~) 名字不能更明顯了吧？亦同時會加入時令的食材，因此我相信幾個月再回去的時候，一定有大不同的新鮮感。發現餐廳無分前菜主菜，只是分了「大碟」和「小碟」，所以有選擇困難症的我，可以全選小碟~

(Small Plates) Sea Urchin Toast $110
[必食推介] 沒有最邪惡，只有更邪惡？自家製的厚切麵包，以芥末籽、椰菜花忌廉作底，再毫不吝嗇地舖滿海膽。超新鮮的海膽，和麵包是意想不到的驚喜。

Sea Urchin Toast

(Small Plates) Oven Roasted Indian Ocean Tiger Prawns $188
[必食推介] 印度洋的虎蝦配襯粟米、辣椒、檸檬。辣味突出卻不嗆喉，令虎蝦更為惹味，那少許的檸檬味卻緩和了口中的辣。比較少嚐到這種辣，辣香徘徊在口中久久不散。

Oven Roasted Indian Ocean Tiger Prawns

Soft Duck Egg Raviolo $125 (Made Fresh / Limited Daily)
[必食推介] 用上一個別緻的小鍋，鴨蛋所包著的是Ricatta Cream (Ricatta是指re-cooked，放在室溫內12-24小時) 。發酵的過程令芝士中的乳清出現，因此Ricatta 脂肪含量較少，口感滑得來，亦比較輕巧，做Raviolo實在是最適合不過！

Soft Duck Egg Raviolo

(Small Plates) Australian Blue Mussels $190
[必食推介] 開胃的澳洲青口，醬汁有點像泰式？尤其是用上San Marzano的蕃茄，甜味比酸味為多。所以口感上會覺得比較難以形容，只是酸辣甜這三種味道跟舌頭玩樂罷了~

Australian Blue Mussels

(Large Plates) Sea Urchin Fresh Squid Ink Linguine $340
[必食推介] 還記得在澳洲讀書時，有一家餐廳我特別愛，只因有墨魚汁意大利麵。想不到，再次令一嚐這的意大利。加入魚籽、海膽後，鮮味更甚，可取之處是微微的辣汁，整體更有看頭。

Sea Urchin Fresh Squid Ink Linguine

(Large Plates) 14oz USDA 400 Day Grain Fed Rib Eye $480
[必食推介] 慢煮14安士的肉眼扒，比起想像中的肉眼更為軟腍，香煎的表面牛味較為濃郁，吃得忘我的狀態連醬汁都忘了加。

14oz USDA 400 Day Grain Fed Rib Eye

Pavlova (Made Fresh / Limited Daily)
[必食推介] 美得像一個蛋糕！真的是像~ 入面是糖霜，外面是忌廉和生果，甜度剛好。屬於輕食的甜點，糖霜帶點煙靭的咬口，實在不錯。

Pavlova (Made Fresh / Limited Daily)

Dark Chocolate Fondant
[必食推介] 心太軟，外脆內軟不在話下，配上雪糕絕對絕對一流。

Dark Chocolate Fondant

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)

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衛生

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用餐日期

2015-06-14

用餐途徑

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人均消費

$350 (晚餐)

推介美食

supertaster mel

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Brought to us by Maximal Concepts - the creators of award winning restaurants like Blue Butcher and Brickhouse, Fish & Meat is a restaurant that stays true to the real fundamentals of cooking by simply focusing on the best produce and techniques while letting the ingredients speak for themselves. Located on 2/F, the restaurant is open and spacious with 2 private rooms and an outdoor patio. I love the rustic decor with the simple white walls, wooden furniture, and mason jar hanging lamps. I'm a s

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Brought to us by Maximal Concepts - the creators of award winning restaurants like Blue Butcher and Brickhouse, Fish & Meat is a restaurant that stays true to the real fundamentals of cooking by simply focusing on the best produce and techniques while letting the ingredients speak for themselves. Located on 2/F, the restaurant is open and spacious with 2 private rooms and an outdoor patio. I love the rustic decor with the simple white walls, wooden furniture, and mason jar hanging lamps. I'm a sucker for mason jars btw!

The outdoor space overlooks The Fringe Club and is perfect for dining outside in the cooler months - summer is just too hot in HK. >_<

We started off our night with cocktails and I was told that the restaurant does not limit their passion to just food! The cocktail menu was creative and seemingly draws their inspiration from ingredients in farms and gardens.

Farm House Jam ($120) - the first cocktail I tried was the farm house jam with vodka, homemade blueberry thyme jam, and prosecco. Arriving in my favorite mason jar, the drink was gorgeous to look at with its delightful pink colors and blueberries sitting on top of the jar on a spoon. I was instructed to mix in the blueberry jam into the drink and the resulting flavors were sweet and splendid to drink. [4/5]

Pesto Martini ($125) - I also ended up trying this highly recommended drink made with farmers gin, pine nut syrup, and basil bitters. The texture was a tad thicker than usual while the flavors were one-of-a-kind. I love the refreshing taste of this cocktail as it was like sipping on a garden! [4.5/5]

Sea Urchin Bruschetta ($120) - our food started coming then and the first dish to arrive was this darling bruchetta with sea urchin and lardo di colonnata, which is cured pig's back fat! Infused with rosemary, the bruschetta was scrumptious to eat with the rich and delicate flavors and textures from the sea urchin and lardo combined. [4/5]

Sea Urchin Bruschetta

Roasted Bone Marrow Crostini ($115) - the crostini was even more impressive with the melt-in-your-mouth roasted bone marrow! Sprinkled with lemon zest, garlic and parsley, the flavors were well balanced between the buttery taste of the bone marrow and the tartness of the condiments. [5/5]

Roasted Bone Marrow Crostini

Hand-ground Dutch Veal and Pork Meatballs ($120) - I think these were hands down one of the best meatballs I've ever had! Paired with Fontina cheese and pepperoni sauce, the meatballs were moist and chewy with a bouncy texture while the spicy sauce gave them a nice kick in flavor. [5/5]

Hand-ground Dutch Veal and Pork Meatballs

Fresh Tagliatelle ($130) - the tagliatelle here were quite unlike any other I have eaten as the pasta is freshly made everyday so they tend to be softer than the typical "al dente". Mixed with chicken and truffle emulsion while adorned with a piece of crispy skin, the pasta smelled divine and the taste was simply wonderful. [4/5]

Fresh Tagliatelle

Seared French Wild Whiting Fish ($230) - more lardo! The fish was very nicely seared as it was soft and flaky in texture while the lardo was irresistable. I loved the avocado creme and jalapeno which enhanced the flavors in contrasting ways. [4/5]

Seared French Wild Whiting Fish

Kobe 32oz Prime Beef Rib ($1380) - even though I was stuffed at this point, I couldn't help but chow down on the Kobe prime rib as it was amazingly delicious! The prime rib was cooked perfectly with its succulent and juicy red meat. The meat was already pretty flavorful by itself but the accompanying sauces of bearnaise, salsa verde and beef jus was wondrous as well. [5/5]

Kobe 32oz Prime Beef Rib

Peter's Farm Dutch Veal Chop ($390) - the veal chop was another impressive meat dish with its crispy exterior while the meat inside remained soft and tender. It came with a salad with vine tomatoes, arugula, pine nuts and bacon that was light and refreshing to eat. [4.5/5]

Peter's Farm Dutch Veal Chop

Whipped mascarpone “Cheesecake” ($80) - we still managed to try 2 desserts that night with the first being a deconstructed cheesecake. I practically inhaled this dessert as the whipped mascarpone was so light and fluffy! The buttery shortbread crumble and raspberry sorbet were just cherry on top! [5/5]

Whipped mascarpone “Cheesecake”

Dark Chocolate Fondant ($90) - the second dessert was equally glorious with its dark chocolate liquid heaven! Paired with a homemade Tahitian vanilla ice cream, the fondant was rich and dreamy to eat while the flavors were not too sweet. [5/5]

Dark Chocolate Fondant

Overall, Fish & Meat delivered high quality dishes through great ingredients and rustic cooking techniques. The service was prompt and friendly while the atmosphere was casual yet upbeat. It's the perfect place for a hearty meal with a group of friends to chill and hang out.

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)

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除夕夜，老公一早預訂他欲試的 Fish & Meat。Fish & Meat 沿用了 Sal Curioso 的間隔，酒吧、開放式廚房、用餐區和露台均沒有改動，只是重新裝修而已。我們就坐在如吧檯的用餐區，對著開放式廚房，近距離地觀看廚師們的一舉一動。侍應先為我們送上圓圓胖胖的麵包，淺啡的外層烘得微香，保留柔軟的口感；包心蓬鬆、佈滿大大的氣孔，口感極之鬆軟。配襯麵包的是青綠色的 Pesto Butter，味道富有 Basil 清香，質感如牛油般滑溜，味道香而不膩。這杯名為 Garden Salad 的雞尾酒，以一塊青瓜片環繞杯邊作裝飾，青翠的綠調很是養眼！入口盡是青瓜與菜蔬的清草味兒，要不是餘韻帶點辣意，還以為自己在喝五青汁。翻查餐牌，發現 Garden Salad 清一色採用了蔬菜、香草和植物相關的選材，如 Basil、蘆筍，火箭菜糖水，Organic Hana Gin 及 Celery Bitters，真令人意想不到！對我們來說 Garden Salad 獨特的味兒充滿創意，富有新鮮感，不過相信不是每一個人都會喜歡。從 Farm House Jam 粉紅的色調，仿似是預告著清爽與甜絲

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除夕夜，老公一早預訂他欲試的 Fish & Meat。Fish & Meat 沿用了 Sal Curioso 的間隔，酒吧、開放式廚房、用餐區和露台均沒有改動，只是重新裝修而已。

我們就坐在如吧檯的用餐區，對著開放式廚房，近距離地觀看廚師們的一舉一動。

侍應先為我們送上圓圓胖胖的麵包，淺啡的外層烘得微香，保留柔軟的口感；包心蓬鬆、佈滿大大的氣孔，口感極之鬆軟。配襯麵包的是青綠色的 Pesto Butter，味道富有 Basil 清香，質感如牛油般滑溜，味道香而不膩。

這杯名為 Garden Salad 的雞尾酒，以一塊青瓜片環繞杯邊作裝飾，青翠的綠調很是養眼！

入口盡是青瓜與菜蔬的清草味兒，要不是餘韻帶點辣意，還以為自己在喝五青汁。翻查餐牌，發現 Garden Salad 清一色採用了蔬菜、香草和植物相關的選材，如 Basil、蘆筍，火箭菜糖水，Organic Hana Gin 及 Celery Bitters，真令人意想不到！

對我們來說 Garden Salad 獨特的味兒充滿創意，富有新鮮感，不過相信不是每一個人都會喜歡。

從 Farm House Jam 粉紅的色調，仿似是預告著清爽與甜絲絲的味兒。

特別之處是選用了自製的藍苺迷迭香果醬，配搭著 Ice Fox Vodka 和意大利的 Prosecco 汽泡酒，小甜中夾雜著 Dry Dry 的酒味，味道沒有想像中富有果香，不過同樣是滿有創意的雞尾酒。

Sea Urchin Bruschetta

我愛海膽，這道 Sea Urchin Bruschetta 正合我的口味。香脆麵包盛上海膽，而海膽似是蒙上了一層面紗，不說的話，從面紗的通透度和爽彈的口感，也不曉得原來它是豬背上的一層肥肉 — Lardo di Colonnata。本以為屬於意大利的肥肉與麵包，跟海膽是風馬牛不相及，怎料竟擦出燦爛的火花，證明天馬行空未必是行不通的！

Roasted Bone Marrow Crostini

遠看有點像蝦肉的牛骨髓。

Roasted Bone Marrow Crostini

牛骨髓本身膻味較重，廚師特別用上檸檬皮、番茜和香蒜來平衡膻味與油脂。入口隨即溶化的牛骨髓，帶有牛脂濃香，與及豐郁的香草味道，加上薄脆香口的麵包，這道 Roasted Bone Marrow Crostini 尤為重口味，最適合佐酒之用。

Soft Duck Egg Riviolo

用叉子輕輕劃破意大利雲吞的表層，隨即流出橙黃的鴨蛋黃。鴨蛋黃特別豐腴，再加上 Ricotta Cream，Sage Butter 和 Pecorino 芝士一同烹調，令原先濃郁的鴨蛋更形豐厚。可能不太習慣那種口感，還是覺得有點膩。

紐西蘭 Chardonnay

老公的雞尾酒已喝光，於是要來了半瓶的紐西蘭 Chardonnay。冰凍的 Chardonnay 給喉嚨帶來一份清新的感覺，好為下一道菜作好準備。

Pan Fried Sea Bream

餐廳以 Fish & Meat 命名，先來嘗試 Fish 的滋味。餐牌上共有四款魚類的選擇，包括 Monk Fish, Turbo, Sea Bream 和原條的 Sea Bass。怕吃不了整條的 Sea Bass，所以退而求其次，要了 Sea Bream。

Sea Bream 煎得金黃，香氣撩人，魚肉紮實有彈性，伴以車厘茄、魷魚、黑橄欖和青豆蓉，既開胃又清新。

Peter's Farm Dutch Veal Chop 'Milanese'

跟著 Meat 的選擇是 Peter's Farm Dutch Veal Chop 'Milanese'，份量似乎比預期為多。

牛仔肉烤得香口，外層香脆，內層軟腍肉嫩，牛香也算不薄，由於前面已試了好幾道菜，所以實在難以將整份牛仔肉吃光。

Dark Chocolate Fondant

最後是甜品時間。侍應為我們挑選了兩款不同的甜品，那便各來一份吧！

Dark Chocolate Fondant 猶如心太軟一樣，肚子裡蘊藏著暖暖濃濃的流心朱古力。可是簡單並不是 Fish & Meat 的風格，所以 Dark Chocolate Fondant 還配上鹽味焦糖，並採用了大溪地的雲喱拿來自製了雪糕，兩者均與 Dark Chocolate Fondant 很匹配，不過我較喜歡雪糕清香的雲喱拿香氣。

Whipped Mascarpone ''Cheese Cake''

Fish & Meat 打破了慣常芝士蛋糕的口感，一試令人有著驚喜！芝士蛋糕變成了泡沫狀，面層灑上了 Shortbread Crumble，入口不失芝士蛋糕的特性與口味，不過由於質感輕盈，不會為胃部及肚皮帶來負擔，相信是喜愛甜品女士們的一大喜訊。旁邊的 Raspberry Icecream，甜度輕淺、果味鮮香，恰似 Sorbet 的清新風格，與 Whipped Mascarpone ''Cheese Cake'' 湊成一道完美的甜品。

吃飽了，眼皮重重，還未到十二時，侍應問我們要到那裡倒數？老公稱我們老了，還是回家休息吧！對了，最適合倒數的地方，還是最溫暖、最舒適的家，祝大家 Happy New Year!

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)

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衛生

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用餐日期

2013-12-31

用餐途徑

堂食

人均消費

$800 (晚餐)

慶祝紀念

除夕

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Jamel果占苗

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十二月真是一個美食月，開了很多餐廳，當中有一間相當受歡迎，人氣相當高的店子，與城中人氣餐廳Blue Butcher及Brickhouse同集團，他就是Fish & Meat，主打六成海鮮，四成肉類。店內中央位置為開放式廚房，用餐區裝潢以啡白色為主，實木枱櫈，配上白色牆身，黃黃吊燈，簡潔自然。先吃點外脆內軟的自家製麵包，塗上少許香草橄欖牛油在麵包上，更添美味。先來兩款小多士，兩者都要暫時將膽固醇拋緒腦後。先來邪惡一番，一份三件Roasted Bone Marrow Crostini送到，數小塊甘香的牛骨髓放在烘得乾身脆口的小多士上，配個一些香草醬，誘發出無限美味。另一款是Sea Urchin Bruschetta，同樣是無限邪惡，多士的熱力使海膽半溶，加上放了一片薄豬油在面，滿口皆是油香，十分美味。巨大的Soft Duck Egg Raviolo一碟一隻，輕輕切開，流出橙黃色蛋黃，相當吸引，混合雲吞內ricotta cream，芝味輕盈又太膩，真想一人吃一個。另外一個Sauteed Clams又是令人百吃不厭，加入了辣椒、蒜、白酒及時pancetta來煮，鮮甜又惹味，最後還打了一層白酒蜆

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十二月真是一個美食月，開了很多餐廳，當中有一間相當受歡迎，人氣相當高的店子，與城中人氣餐廳Blue Butcher及Brickhouse同集團，他就是Fish & Meat，主打六成海鮮，四成肉類。店內中央位置為開放式廚房，用餐區裝潢以啡白色為主，實木枱櫈，配上白色牆身，黃黃吊燈，簡潔自然。先吃點外脆內軟的自家製麵包，塗上少許香草橄欖牛油在麵包上，更添美味。

先來兩款小多士，兩者都要暫時將膽固醇拋緒腦後。先來邪惡一番，一份三件Roasted Bone Marrow Crostini送到，數小塊甘香的牛骨髓放在烘得乾身脆口的小多士上，配個一些香草醬，誘發出無限美味。另一款是Sea Urchin Bruschetta，同樣是無限邪惡，多士的熱力使海膽半溶，加上放了一片薄豬油在面，滿口皆是油香，十分美味。

Roasted Bone Marrow Crostini & Sea Urchin Bruschetta

巨大的Soft Duck Egg Raviolo一碟一隻，輕輕切開，流出橙黃色蛋黃，相當吸引，混合雲吞內ricotta cream，芝味輕盈又太膩，真想一人吃一個。

Soft Duck Egg Raviolo

另外一個Sauteed Clams又是令人百吃不厭，加入了辣椒、蒜、白酒及時pancetta來煮，鮮甜又惹味，最後還打了一層白酒蜆汁泡沫，美觀得來又好味。

食雞唔食皮的人，絕對會錯失這道滋味的Fresh Tagliatelle in Chicken & Truffle Emulsion，精髓在於那塊薄身香脆的雞皮，敲碎混入以香噴噴的松露意粉中，很美味，只是略嫌意粉不夠煙靱。

Fresh Tagliatelle in Chicken & Truffle Emulsion

終於來到主菜，先是Peter’s Farm Dutch veal chop ‘Milanese’，以parsley混合麵包糠來做外層，香酥鬆脆，配合肉嫩多汁的連骨牛仔肉，外脆內軟，不用蘸汁已很美味。旁邊的醋香蕃茄亦有助中和肥膩，令整體更為平衡。

Peter’s Farm Dutch veal chop ‘Milanese’

除了這個牛仔肉外，還有Roasted French Turbot，肉質嫩滑，但油份不高，不鬆散，兼且魚味濃，配合打得軟滑的甜甘荀蓉，更能吃到鮮甜來。

Roasted French Turbot

嘩，全晚份量最大的Australian Kobe 32oz Prime Beef Rib送到，未吃已可從粉嫩的肉色中看出，是多麼的柔軟，而且外層帶點焦香，水準甚高。吃來肉味濃郁，以少許鹽巴更能帶出鮮味來，另外，配合幾款醬汁，也有不同的效果。

Australian Kobe 32oz Prime Beef Rib

主菜外，還有多Side Dish，我對那份Sweet Corn Polenta情有獨鍾，稠杰得像漿糊，但入口香甜軟滑，配肉類來吃，很美味。Roasted Tuscan Potatoes簡簡單單以rosemary, garlic & sea salt來煮，粉嫩得來帶點爽口，不錯的。

Sweet Corn Polenta & Roasted Tuscan Potatoes

來到甜品時間，有Dark chocolate fondant, Sicilian lemon tart及Whipped mascarpone ‘cheesecake’三款，我最喜愛那個心太軟，可可味濃郁，而且流心度不錯，配上salted caramel sauce，甜中帶咸，令甜度產生多一個層次來，實在美味。

Dark chocolate fondant

Sicilian lemon tart & Whipped mascarpone ‘cheesecake’

由頭到尾都十分滿意，頭盤份量正好與朋友分享，加上配搭得宜，一邊吃，一邊談天，不知多麼的開心。特別推介朱古力心太軟，用上海鹽焦糖醬，更添美味。

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)

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