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2014-04-11
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We arrived a bit too early, but very hungry and totally indecisive. Thanks to the friendly staff we were given what eventually turned out to be the best seat in the house: Right at the bar with a full view of the kitchen. We cautiously opted for the cheapest red wine on the menu and were surprised that it was very nice indeed. Also, I'd like to mention that it was served at the perfect temperature, which is a rare thing in HK (all too often you find your red wine glasses "sweating" because the w
We cautiously opted for the cheapest red wine on the menu and were surprised that it was very nice indeed. Also, I'd like to mention that it was served at the perfect temperature, which is a rare thing in HK (all too often you find your red wine glasses "sweating" because the wine is too cold).
Ordering the home-made Chorizo was an absolute no brainer for me, because I simply love Chorizo and trying their home-made version was very high on my list of things to sample. It was served sizzling hot in a rustic iron pan on a wooden board with toasted bread chunks. Those chunks were perfect to soak up the fragrant and boldly spiced oil from the pan once we had finished every last piece of the Chorizo that had a wonderful texture, neither too chewy nor too dry.
Next the blackboard caught our eye and we ordered special Salmon Ceviche, which was served with a generous addition of avocado and topped with a peppery nest of rocket salad garnished with an edible blossom. There was a tad too much avocado for my liking and the dish could've benefited from a more generous spritz of lime for an additional lift, but the crab roe added wonderful texture and it was a very satisfying starter overall.
From a previous visit, I had fond memories of the Iberico Ham Croquet with potato and cheese and also the crunchy orbs hit the spot precisely: Very wholesome, comforting and highly addictive. Those golden brown balls with piping hot creamy cheesy ham filling vanished as quickly in our eager mouths as the temperature permitted.
Once we got chatting with the new chef Pedro Samper (a charming import from Espania), we found that we were in safe hands and left it to Pedro to tell us what we should eat next.
Pedro then showed us that there can be a perfectly happy and harmonious marriage of Japanese and Mediterranean cuisines by using a big brush and literally "painting" a delightful stroke of fragrant green herbs onto a white plate and then artfully placing perfectly sliced pieces of rare tuna on it. Further Mediterranean condiments of sundried tomato and herbs were added and before our very eyes appeared a 3D painting as our next course. Just as expected, it didn't just look good - it tasted absolutely wonderful.
The dish that followed was one that we never would've ordered but as soon as it arrived, we were very happy to have listened to Pedro's recommendation. A row of beautiful parcels with plump and tender octopus, potato and veggies and a delicious creamy cheesy topping, accentuated by aromatic smoked Spanish paprika. Definitely a winner and highly recommendable.
Next came the dish we had anticipated the most: Tender Beef Cheek on creamed potato with a ruby red wine sauce. The meat was so delicate, it literally melted on the tongue and the wine sauce was perfectly balanced so as not to compete with the meat. My dining partner and I were glad Pedro left this dish until last as it was the absolute highlight We both agreed that it was the best dish of the evening.
It was only upon the insistence of the chef that gave in to the temptation of ordering a cheese platter. We were treated to four very different but all in their own ways equally delightful Spanish cheeses, accompanied by toasted black sesame sugar crumble, freshly toasted almonds, walnuts and Spanish quince jelly with tiny French toast.
This was surely a night to remember (and not only my waistline will remember it). We left feeling absolutely happy and will surely be back for more.
Pedro Samper, all we have to say is !BRAVISSIMO!
題外話/補充資料：
Table at the kitchen is perfect to see the chef creating his artwork.
Don't be afraid to let the chef recommend dishes if you don't want the usual tapas experience.
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
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