22 Ships (已搬遷) 新店位置

Item: 22 Ships
Rating: 4
Author: noralein

3.5

184 食評

味道

環境

服務

衛生

抵食

21751

灣仔

$401-800

西班牙菜

114

noralein

等級4

194

Executive Chef Aaron Gillespie has an uncommon and refreshing approach to food. As far as authenticity goes this is definitely not a Spanish Spanish place, but dishes are delivered in small portions (much like tapas) with an unusual combination of flavors and ingredients, inspired as much by popular Spanish dishes as by current global culinary trends. Take, for instance, “miso-glazed chargrilled carrots with smoked courgette and walnut”, or “middle white pork and foie gras burgers with avocado a

Executive Chef Aaron Gillespie has an uncommon and refreshing approach to food. As far as authenticity goes this is definitely not a Spanish Spanish place, but dishes are delivered in small portions (much like tapas) with an unusual combination of flavors and ingredients, inspired as much by popular Spanish dishes as by current global culinary trends. Take, for instance, “miso-glazed chargrilled carrots with smoked courgette and walnut”, or “middle white pork and foie gras burgers with avocado and pickled cucumbers”. With all of these coming in bitesize portions, you’d be able to try a handful of Aaron’s creations in one go—perfect for those who tend to feel tempted to order nearly everything off a menu. Ambience is casual and staff reasonably attentive. Most guests sit around a bar in a square, but for those looking for more privacy and comfort, there's limited seating facing the street and a couple other small tables inside. I’d definitely recommend 22 Ships for a chilled evening in good company.

Food Rundown

Wild Hereford Beef Tartare, egg yolk, crisps, $138

Bursting with flavor and well seasoned. A good, chilled beef tartare is so much better than cooked beef. A dry rosé would have been the perfect accompaniment. Oh, and the thin slices of crispy bread were definitely a highlight.

Sea Bass, XO dressing, $158

Wonderfully supple fish underneath a crisp skin. We requested the XO dressing on the side, however, as we weren’t entirely sure we’d like it. The sea bass turned out perfectly fine without.

Baby Chicken, chorizo and pine nut dressing, $118

A twin of truly babyish chicken legs. Again, tender meat paired with crispy skin and with a slather of cooked chorizo and oil this was pretty good.

Octopus, chargrilled, $128

Octopus are a very commonly seen item on menus in Spain, but drizzling a sweet and savory vinaigrette over it is rather less common. We enjoyed the delicate meat and the subtle tangy flavors of the sauce.