mylifestylenews

2015-06-25

Fish & Meat Introduces A Daily Free Style Menu


FISH & MEAT introduces a new culinary experience with a daily free style menu created by  Executive Chef Russell Doctrove and Mixologist Liam Baer. The modern European eatery,  specializes in ingredients that speak for themselves with  signature dishes week in, week out bringing the limelight on fresh ingredients selected that very morning. With handpicked ingredients sourced from farms and markets daily, the dishes are prepared with different variations and techniques. mylifestylenews writes......


Summer is now around the corner; aromatic herbs are growing, vegetables and fruits are taking their summer shades and are ready to shine on your plates. Freshly sourced sustainable seafood has been added onto the seasonal menu and our culinary team is ready to cook up daily surprises. “This new tasting menu will allow our team to be more creative for crafting more refreshing and exciting dishes. At Fish & Meat, good execution is just as important as the finest ingredients. Every dish is cooked in a traditional yet refined manner allowing the ingredients to shine." Say Chef Russell Doctrove.


 Fish & Meat most popular dishes will remain on the menu including the refreshing <Marinated Raw Yellowfin Tuna with compressed watermelon>, the <Soft Duck Egg Raviolo>, the <Roasted French Turbot and the infamous Kobe 32oz Prime Beef Rib> just to name a few. Chef Russell will now cook daily special recipes through free styling freshly picked ingredients. The team will follow Chef Russell’s lead by collaborating closely with both local and overseas suppliers to enhance the flexibility and seasonality of the ever-changing daily menu. 



Newly appointed, Head Mixologist Liam Baer is working hand in hand with Russell to make creative cocktails showcasing seasonal flavour-peaking ingredients. These experimental, unusual but flavorsome cocktails are developed to compliment the delicate flavors of your food and to give your night that extra zing.


The creative cocktail helps to cool you down in this hot summer. 

<Elderflower Fizz>
This non alcoholic fizz consists of orange blossomlk, lemon, mint, elderflower and honey gives a refreshing starts for the meal.

<Homemade Sicilian Lemonade>
Incredible reviving! Another non alcoholic creation by Liam Bare. Love the homemade blueberry jam and sprinkle the thyme into the drink before you start drinking. You could ask for second serving.

<Summer Negroni>
Strong!! Intense!! This gooseberry infused gin is a serious drink mixed with suze, amaro montenegro ad grapefruit bitters. A rather muscular finish. Good luck for the light drinker.


<Carrot & Gin Cured Salmon>
This Gin cured salmon is rather appetizing with Greek Yoghurt, fennel, sliced carrot and pumpkin puree. We suggest to have a mouth full of everything especially for the first bite. As well balance in taste.


<Oven Roasted Indian Ocean Tiger Prawns>
LOVE and LOVE the "Char-grilled" burnt taste of this giant tiger prawns. The Lardo di colanata white marble curing strip fat back from the alps and the pork enhance the flavour of the prawns white the chili and lemon helps to wash down the slight oily taste. A glass of young Pinot Gris to go with will make the perfect afternoon.


<Crispy Whitebait>
Perfect pre-meal snacks. Deep fried into a very crispy texture and light salted. You just can stop eating it by dipping in the homemade spicy aioli.


<Devon Crab Salad>
A rather filling salad dish with quinoa, capers, mango, avocado and cucumber. It is hard not to smell the fishiness of the crab meat and they did it.

<Cedar River Prime Sirloin Steak Ciabatta>
This sirloin steak ciabatta rather serve two with its portion in side. Grilled in perfection accompanied by tasty caramelised red onion jam, tomatoes and horseradish mustard. It will certainly satisfy your hunger.


<French Monkfish>
Monkfish is never our priority if we have the choice. The texture is hard and rather chewy if it is done being handled well. We rather enjoy more of its side garnish accompanied by cauliflower puree, capers, thyme and witted spinach. 

<Australian Blue Mussels>
Yum Yum, we couldn't help but to ask for additional brioche to finish the herb broth. All mussels comes in giant size and full meaty flesh.



<Dark Chocolate Fondant>
It worth the wait to get it to the right temperature before it is served. Surprisingly, the salted caramel did not overtake the chocolate fondant. A well match with the homemade Tahitian vanilla ice-cream.

<Homemade Carrot Cake>
You won't want to share this homemade carrot cake if you don't have to. The Carrot sorbet is out of this world, rich yet full bloom in flavor. The thick cream cheese may be sinful but it is rather the best company on the fluffy cake texture. No wonder it is limited daily. Hurry up and order once your are seated.



Tried & Tested:
Location: 3.5/5
Ambience: 4/5
Design & Decor: 4/5
Food & Beverage: 4/5
Service: 3.5/5

Highlights :
Homemade Carrot Cakes 

Flaws:
Air Conditioning is rather fierce

1 & 2F, 32 Wyndham Street
Central Hong Kong
T: +852 2565 6788