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2014-11-28
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The reason why people go for business lunches is because it's good value for money. Which is true unless you're someone who prefers to be a camel and stuff yourself at lunch before your carefully scheduled intermittent fasting (actually I still had dinner tonight as well, so much for the fasting). I skipped the bread though, served with butter and chimichurri. I agree with HK Mag's take on the chimichurri, too oily, and not spicy. More like chopped pepper drenched in oil. I prefer the puree blen
So while everyone went for the 3 course lunch deals, I went for the a la carte menu. And because I couldn't decide which ceviche to have, I took the sampler. Which was beautifully plated on a dish that had no edge so the sauce dripped everywhere when we tried passing it around. Nobody said you have to be smart as well as beautiful, Ceviches. I would have liked mine with a little tartness to it, but otherwise it was all lovingly seasoned and balanced. Someone had the crab causita which didn't wow me. It was a dollop of crab mixed with diced veg in a creamy sauce with some mash on the side. The grilled tiger prawns were perfectly cooked, except the apple and green jalapeno chutney was a tad too sweet. If they were hoping to use it as glue to fix the prawns then it did the trick.
The set lunch had 200g churrasco de chorizo (sirloin) or 120g medallion of lomo (fillet) on offer, but those weren't going to make me happy. Super size me! From the a la carte menu, first you choose from 4 cuts: rump, sirloin, ribeye or fillet. It was a tough call between the ribeye and the the fillet, as the latter is usually my preference for tender meat, but I wanted the fat from the ribeye today. After making the hardest decision of the day, I had to decide which cut to go for. As I've never had a spiral cut before, and 500g was an awesome figure (1% of my body weight), I went for it. All in. And it didn't disappoint. I worked my way from one end to the other, trying to decipher when one texture of meat ended and the other finished. The ribeye was surprisingly lean (I love grass-fed beef), save for a small bite of fat in the middle of the cut which dissolved in my mouth and the whole thing didn't have a shred of stringy sinewy bit to it. It was divine. I finished it, feeling gluttonous, guilty, and greatful that a cow sacrificed itself to make my day. And the worst part was, I caught myself thinking what 800g would be like.... is that for one person, or is it for sharing? Could I possibly do it on my own? 1.6% of my body weight? Surely the 1.2kg sampler or the 2kg asado de chorizo are for sharing...
Decor - funky, black and white, cow hide, just so you won't forget you're a carnivorous bovine mass murderer and greenhouse gas and carbon footprint contributor. But man, that was goo-oo-ood. Price-wise? Not cheap, but it's worth that splurge for a special occassion.張貼
