The night started off rather badly. We had reservations and the hostess took us upstairs right away, but then made us stand in a corner like naughty children for 10 minutes while the table was prepared. Then when we got to the table my seat had some food on it. I thought it was a peanut or something so I tried to brush it off but in fact it was something soft and sticky, so it got spread over the seat and my hand. I decided to just clean it with my napkin rather than ask for a new seat. Then a few minutes after I sat down I felt something on my neck trying to crawl into my collar and I slapped it. It turned out to be a large bug, disgusting.
The ambiance was nice but seemed like an odd mix. The chairs were elegant with fancy high backs that reminded me of a small throne but the table was old and beat up (on purpose I am sure) probably like a well used butcher table. Most of the decoration was dark but yet there were 3 big lit up garish arrows pointing at a small pig statue. Also the temperature was quite warm and I was sweating through out the dinner.
The waiter was pleasant and after only two rounds of customary feigned ignorance brought us tap water (and came by on his own to refill it a few times).
Bread. There was a generous portion of excellent french bread served with herb butter, salt, black pepper, & olive oil.
Salmon Tartar and Avocado. I have had versions of this at many hotel banquets and this one was better than average but nothing special. The salmon was quite mild and mostly overwhelmed by the avocado otherwise I think the dish would have been good.
Bone Marrow with Toast. I was very eager to try this as I love bone marrow and was pleasantly surprised to see such a large portion and well presented. Unfortunately they had cooked it so much that the marrow had turned into a jelly, destroying the flavor.
Steak Tartar with vinegar cured Egg Yolk. Instead of piled up into a cylinder shape as usual this was flattened into an irregular shape and did not look as appetizing. There were a few croutons scattered around a small dark colored egg yolk in the middle. Trying the meat on its own I was quite disappointed. There wasn't much seasoning and the meat itself was quite bland. Then I tried mixing the egg and wow what a difference. The vinegar cured egg yolk was really something else and totally enlivened the dish into something special. The tanginess mixed perfectly with the meat to a provide wonderful combination.
Prime Tenderloin. It was a very thick cut of steak, it must have been about 2 inches thick. This makes cooking it evenly quite difficult but it was cooked perfect and was ridiculously tender. The steak was served on a bed of creamed spinach that was a perfect compliment to the steak. On top was crispy shallots that should really have put this dish over the top into special but unfortunately didn't add anything rather than an occasional crunch. The biggest let-down was the sauce, it was a generic brown sauce that dampened the overall flavour of the dish rather than enhancing it.
French Chicken. The chicken was served in a deep frying pan, covered in a generous amount of pearl onions and surrounded by carrots. The presentation in the pan was one of the best for a chicken I have seen. It was ideally cooked, tender & juicy throughout. Fans of chicken will really enjoy this dish but others may find the flavor too subtle.
Chocolate & Banana Tart with Sea Salt Caramel Ice Cream. This dessert sounded the best but was ultimately the most disappointing. It turned out to be a chocolate molten cake (even 7-11 has a molten cake now) with a slight crust around it. The banana flavor was so subtle I couldn't even taste it in many of the bites. A scoop of ready made Haagan Dazs would have been better tasting than this ice cream.
Maple Syrup Tart: Unlike the other one, this was a real tart. It had a solid but soft texture and sweet but not overly so filling. It was topped with a lemon whipped cream that I thought took away from the tart as it wasn't too sweet to begin with. If the tart was sweeter the contrasting tastes would have worked better.
Lemon Cappucino: What a great presentation and taste. It was served in a large coffee cup and covered with cream so it really did look like a cappucino. Stick a fork in it and taste the lemon filling goodness inside.
Overall there are a lot of contrasts in this place. The decor, service, & food all seemed to be a mixed bag. Some of it shined and some it flopped. For the price I would have expected better consistency.
Table Wait Time: 10 minute(s)
Date of Visit: May 15, 2013
Spending per head: Approximately HKD700(Dinner)
Value for Money2
Keep it up!