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朋友生日选了呢间提供有机菜式的餐厅用饍庆祝。究竟有机菜系什么味道呢？前菜食左法国蚝：虽然已是六月，非蚝季，肉质仍丰满结实爽脆，甜味重一点，正；北海道带子刺身：新鲜；辣味烤虾：野味！主菜order左有手臂咁粗大的Slow Roasted Prime Rib of Organic Beef，厨师推介，一客系二人份，连埋薯条，两个人免强地食晒！咁靓嘅牛扒，要medium rare熟好喇，一切开，中间部分呈粉红色，口感极嫩，牛味香浓！另外点左Fresh Organic Steak Tartare，可能有人见到会惊，但作为牛魔王的我们，试左一啖都不约而同 ！牛肉鲜嫩程度真系无得顶，混和上一只鹌鹑蛋，香滑度更上一层！甜品无前菜及主菜咁出色，卖相虽然吸引，但我们都觉得偏甜，朋友说口味较英式，适合喜爱吃甜的西方人。食完埋单，都唔知organic系咩味 ，不过喺Wild Grass就应该可以得到好好味的主菜！
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认识Wild Grass这家餐厅已有好一阵子了，全因为它主力推广有机及可持续发展的食材。而餐厅一向走朴实及有机菜路线，而且卖相精致，个人非常喜欢。以前餐厅一向不设午市套餐，到最近终于有了，餐厅亦十分吸引，这天便和同事来试试。前菜，我们选了4款。第一道自家烟三文鱼配fromage blanc 芝士，卖相相当精美。一层隔著一层的芝士和三文鱼，配上香脆面包食用，三文鱼肉质厚实，非常鲜美。烤有机灯笼椒、蕃茄、葫芦瓜、茄子酿羊奶芝士配地中海沙律。层层叠起，卖相特别。红椒和蕃茄十分鲜甜，以烤的方法更能带出甜味。羊奶芝士味道清新，刚刚好提起整道菜的鲜味。烤焗Bayonne 火腿包裹羊奶芝士，配以红菜头、火箭菜及合桃。多款充满营养和能力的食物组合。芝士烤焗后有一点点咸香，而配上红菜头和合桃的甜味恰到好处。而卖相真的出乎意料之外，十分有美感。最后这道前菜，自家制南瓜云吞配蕃茄酱，最令我印象深刻。表面看不出有多特别，但食下去不但能感受到南瓜的味道，还能感受到香草、茴香的清香，尝到几种不同的口感。在选择主菜的时候，你或许会觉得很难选择，和同事从8款主菜中选出4款，包括有鱼、鸡和有机牛。 首先，香蒜酱烤焗海鲂，配罗马生菜及薯仔沙律。以木板上菜，卖相精美，海鲂烤得刚好，湿润得来又清甜，是意外不到的美味。烟黑线鳕薯饼，配有机温泉蛋、火箭菜。温泉蛋是个人喜欢的一种蛋煮法，内里半熟的蛋，十分美味。而烟黑线鳕薯饼粒粒仔细，踏实而不干涸。荷兰酱刚为薯饼带来了一阵湿润，而份量不是很多，女士也能轻易解决。有机肉眼扒配Merlot酱汁，再伴以红菜头及牛油果沙律和薯条，看到已不自觉流口水了。牛扒刚好煮到4成熟，肉质松化而肉汁丰富。牛油果和红菜头沙律非常清甜，绝对比薯条健康和吸引。在看到林林总总的精美卖相后，绝对不能错过。苹果金宝配蜜糖雪糕，真的让人赞不绝口。苹果焗后仍然湿润，但略酸，却与香甜的蜜糖雪糕很匹配。姜汁焦糖布甸配芒果热情果雪糕，相当轻型的一道甜品。焦糖布甸甜度刚好，脆脆的焦糖面非常可口，而热情果芒果雪糕十分醒神，一洗之前食到的肉类的油分。非常好的组合!午市套餐，可从6个前菜、5个主菜(连有机牛肉选择共8个)选择。而2道菜只需$180，3道菜则需$198。在中环区来说，有这样的素质，价钱绝对合理。
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成日听同事话附近有间叫wild Grass 既餐厅啲野几好食,仲要啲野系organic添,所以早一日就Book 定位决定试一试 .当日全场就只得我同我同事一行两人,好好可以静静地咁倾下计 而且环境都好好 由于lunch time 时间有限 我地好快就叫左野食 前菜我地选择左 Mushroom Soup 同 Warm Pear Green Salad.Mushroom Soup 好香好浓仲好滑添 ..钟意菇既朋友一定要试 另外个Salad 啲用料够晒新鲜 ..好味..主菜我地叫左三文鱼同Beef Rump ,开头一见到果下以为咁细份会唔够饱,点知食完先知轻视左三文鱼好香好潄 加埋佢个Sauces 岩岩中和番,而另外个Beef Rump 熟度应该系medium肉身咬落去好Juices,加埋佢个Sauces ,真系冇得顶甜品我地两个都点左Chocolate Mousses Cake啲甜品整得好靓呀,重要系都好好食, 待应好主动Service (开门,倒水,介绍餐牌等等),值得再食过!!!另外发生有个小插曲,当我地食完前菜等紧主菜时,突然听到有个自称老板既老外好大声咁闹人由于餐厅静我地又倾得投入所以我同我同事当时吓左一大跳,谂谂下应该系我地入去时坐系度果个,唔知会唔会系一早就已经饮醉左呢heheee但系作为老板咁冇自制能力,下次再去见到佢我谂我都系转第二间好喇
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The semi-buffet brunch menu works differently from most of the restaurants in Hong Kong by offering one starter but unlimited mains at the Carvery Station. All starters' sounds too amazing to miss which gave me a hard time choosing.I had the Huevo Rancheros as my starter which was absolutely delicious and was my favourite at the brunch. The two eggs were perfectly cooked with oozing yolk and runny white with toasted rim! The meat sauce and chorizo was savoury to give the rancheros an addicting taste. We cleared the plate fast and scooped off any remaining with the house bread.After our starters, we went to the buffet area to check out our mains. The first thing I picked was definitely the Slow Roasted Organic Australian Beef where I paired with gravy, Yorkshire pudding and a side of roasted rosemary paired with Horseradish Sauce. The roasted beef was perfectly cooked with pinkish center, very flavourful but rather lean. The gravy was rich and delicious. Yorkshire Pudding was alright, pretty soft with airy inner. I love the buttery and herby potato which I got a few rounds of them.We were each served a dessert platter with 4 pastries after the main. The food at Wildgrass is very hearty and the meat quality is, by no doubt excellent. The brunch is a great bargain as you can try most of the popular dishes at Wildgrass.
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With all the buzz on sustainably sourced and seasonal ingredients, nose-to-tail dining, farm-to-table produce, grass-fed/pasturised/free range meat, it's not wonder that restaurants catering to the socially aware and health conscious crowd are popping up all over town. We had a look at Wild Grass' website and were sold on their philosophy that contained all the right words. To spill the beans early, we weren't disappointed with the food, which was all well cooked and presented, and the portions were just right for a lunch set, but perhaps it was the glaringly empty restaurant (with lots of wood furniture and fake plastic plants), or the slightly unseasoned (dropped crockery) but friendly and eager-to-please waitress, or the beautiful but ergonomically awkward dishes that the food was presented in (try digging vertically into a potato and lettuce salad), that turned the experience from a wow to a woah. Well, not that bad, but I walked away feeling I had to almost convince myself that it was a great meal.As I forgot to take photos of the appetizers, I have forgotten already what they were, which means they were decent but unmemorable. The mains fared better, with my smooth butter basted plaice served with a small fresh salad, and my hubby's chicken was tender and well seasoned. For dessert we shared a cheese platter with fig jam, and the waitress kindly brought us some crusty thin bread on request to smother the cheese on.
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