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2016-07-20
7999 瀏覽
Newly opened in June, RHODA is a thriving scene in Sai Yung Pun.Headed by Yenn Wong of JIA and Nate Green from 22 Ships and Ham & Sherry.The menu is big and vast serving the best of local ingredients available so the menu changes daily.Equipped with a charcoal grill, they specialize in lots of grilled meats and seafood.Here was what we had that night:+++++Beer bread (Suntory dark ale), seaweed butter:The bread was a great start, it was yeasty light and airy.++++++Wild Hereford beef jerky:The jer
Headed by Yenn Wong of JIA and Nate Green from 22 Ships and Ham & Sherry.
The menu is big and vast serving the best of local ingredients available so the menu changes daily.
Equipped with a charcoal grill, they specialize in lots of grilled meats and seafood.
Here was what we had that night:
+++++
Beer bread (Suntory dark ale), seaweed butter:
The bread was a great start, it was yeasty light and airy.++++++
Wild Hereford beef jerky:
The jerky was dry and chewy with a sweet taste to it.+++++++
Chicken wings glazed with Xeres vinegar:
Cooked over the charcoal, there was an aromatic charred crisp surface on the chicken with a lovely sticky sweetness.+++++++
Cured New Zealand salmon, heritage beetroots, rhubarb:
This was refresing with the crisp beets and rhubarb.+++++++
Terrine of Middle White pig’s head & shoulder:
The terrine was soft and silky like pulled pork.+++++++
Hokkaido scallops, pink grapefruit, basil:
+++++++Brink’s farm free range chicken, spring onion:
The roast chicken was flawless, it was juicy from all the way through from the white meat to dark meat.+++++++
Snapper baked in kombu, oregano & lemon dressing:
The fish was interesting because it was baked in Kombu which gives it a slight flavouring on the fish skin, while keeping the fish moist.
+++++++Maitake mushroom risotto, new season truffle:
The risotto was quite strong because the cheese was quite prominent.+++++++
Vanilla cheesecake, rhubarb, raspberry:
I loved the rhubard and I am glad to see that a lot more restaurants are using rhubarb on the menu.+++++++
Chocolate, mint, marshmallow:
For dessert, finished with this delicious combination of chocolate, mint and marshmallows.The marshmallow was lovely and gooey.
+++++++
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