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2015-08-22
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You probably think ... how much more is there but the heat?Gladys and I met here for dinner after work on a Thursday night. With much of the influence from the waiter, we have been having this fantasy about the recently launched a 6-courses Summer Tasting Menu. It was $680 per head, or $1100 if you'd like each course to be paired with wine. Since we both just kind of want to try everything on the menu, which we didn't manage surely, we decided to order the tasting set for one, plus a Raw Tuna wi
Gladys and I met here for dinner after work on a Thursday night. With much of the influence from the waiter, we have been having this fantasy about the recently launched a 6-courses Summer Tasting Menu. It was $680 per head, or $1100 if you'd like each course to be paired with wine. Since we both just kind of want to try everything on the menu, which we didn't manage surely, we decided to order the tasting set for one, plus a Raw Tuna with Ginger Dressing and a Veal Chop ($140) with Sage Butter to share ($380).
When I arrived (ok I was like 30 minutes late because I couldn't get out of work!), the bread was already cooled. Though the fresh bread was chewy, slightly crunchy on the sides. Even better if there is nicer butter to go with it.
The Raw Tuna was served with the lean meat that has got much fat attached to it. However was still sweet and went really well with the ginger dressing. Though talking about the ginger dressing, I honestly felt it tasted exactly like though spring onion & ginger soy sauce especially for dipping our steamed chicken. I should try making my own next time... prob can make a full plate of it with this amount of cash investment.
The starters that were from the tasting menu includes the Scallop Ceviche and the warm salad with Ceps and Foie Gras. Scallop was finely sliced and plated like a flomust say the duck foie was seriously TINYYYY. It was so thin that was easily over-seared. I liked how crispy the sides and the edges were, but I guess it doesn't hurt the P&L account so much to serve it with 0.5cm thicker if you put this dish in the tasting menu and want people to come back for the full version next time after the indulgement? Or I would be happy to have a decently presentable salad without the luxury part too.
The mains were definitely more exciting. Firstly, the Magaret of Duck was presented as lovely pinkish, medium rare. The meat was tender and rich in flavour, while the boiled cherries were indulgingly sweet and plump. Never knew they would make such a perfect match, and I love how the creamy baby spinach has picked up all the juice and essence!
The oily macherel was another star of the night. The fish was nicely seared, with its edges and skin gorgeously crispy while the fish oil was tightly locked within the flakes which oozed out in the month as you bite into it! It was so delectable and it went beautifully with the lightly tangy and truly refreshing apple puree!
Here it comes the veal chop. This simple yet impeccable grill veal chop was done medium rare, which left the meat all juicy and absolutely splendid with the sage oil. Best parts were where the fats and tendons were as always. It was definitely the best veal chop I have had so far in Hong Kong.And nope how could I ever missed out the fries. They were perfectly crunchy. Loved them with the French mustard!
For dessert, we had the apricot souffle and a scoop of almond icecream. The souffle was done just right, fluffy and refreshing. The almond icecream was one of the highlight as well! It was so creamy and as nutty as eating almond butter!
Among the 3 pastries that came with the set, the Chocolate Salted Caramel Tart was my ultimate favourite! The tart was as crunchy like a crumbly caramel cookie, while the ganache and the caramel was beautifully smooth, silky and seducing. It was irresistable that I swear it's one of the signature at the patisserie.The atmosphere, setting, service and more importantly the food have been impressive at The Continent. Grilled meat is definitely a must try here, and oh my goodness can someone actually finish the whole tasting set by himself / herself? Portions are huge! However I guess they can work more on the plating. Honestly the foie gras salad, the mackerel and the dessert platter could definitely look more appealing and instagramable. Anyway love our after-work night out! Next time it's going to be Fox? hehe
張貼
