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2014-01-20
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Fish and Meat, with a back to the basics name (or perhaps we can see it as a statement), is brought to us by Maximal Concepts (masterminds behind the the much loved Brickhouse and Blue Butcher). Nothing too fancy here; they aim to (and I quote) "stay true to the real fundamentals" focusing on the best produce and delivering ingredient-focused cooking. = This new rising star took over the spacious old spot of the late Sal Curioso (situated at this slightly isolated spot off LKF). An open kitche
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This new rising star took over the spacious old spot of the late Sal Curioso (situated at this slightly isolated spot off LKF). An open kitchen, a nice bar area, an inviting and warm interior with rustic wooden tables and iron lightings here and there. The natural buzz there prepares you well for no-frills, rustic meal. An enticing menu to choose from consisting of (obviously) creatures from the land and sea (with a few extras); it is one which is easy to navigate through with dishes split by size - small or large. Service was however slightly disappointing, the servers were not very attentive (so yes, even the service is no-frills? lol).
First up, Sea Urchin Bruschetta. A plump spoonful of uni covered with a thin blanket of lard resting on a nice crispy bruschetta. Thoughtful and brave touch adding the lard to balance off any fishiness. A love it or hate it ingredient, and probably a love it or hate it dish. Personally I find it slightly oily and would have enjoyed the natural oceanic flavour of the sea urchin simply interplaying with the soft hint of olive oil and rosemary diffusing from the bruschetta.
Roasted Bone Marrow Crostini. Very similar presentation as with the Sea Urchin Bruschetta, but a more preferred bite (for me). At the outset, may I extend my appreciation to this ready-to-be-eaten bone marrow dish. You see, most places serve it with the bone (for presentation or maybe just to prove it is indeed bone marrow not a random chunk of fat lol) and it can get a bit oily and messy when you do the work. Bite-size and straight into the mouth; perfect (and thank you )! The moist and squishy scallop-shaped bone marrow was well roasted. I loved the toasted crostinin with delicious pesto spreaded all over; and there was a gentle and zesty kick of lemon and garlic as well! Beautiful.
Hand-ground Dutch Veal and Pork Meatballs. LOVED THIS DISH!!! Sizeable meatballs which displayed the lovely result of being hand-ground. They were well-marinated, super tender and juicy. I think the fact that it was a combo of veal and pork gave it even fuller and bolder flavours. Fontina, and it was a generous amount, melted and wedded to the meatball bringing a flavoursome nutty and milky edge to the dish. And the tangy and heavenly pepperoni sauce (!!) brought just the right amount of spice and heat. Such simple dish, but giving such unbelievable satisfaction. YUMMY! Utterly irresistible!!
Tagliatelle. My nose detected its arrival before it was placed in front of us.. oh the truffle aroma...! We were told it was fresh tagliatelle, but unfortunately it was slightly too soft for us. Nonetheless, the chicken and truffle emulsion was truly bold, mouth-wateringly rich and delicious. I requested for some parmesan cheese which totally built-up and peaked the flavours. A crispy skin on the top; personally I do not really see the point of it (not crispy and thin enough). Great potential with room for improvement.
Soft Duck Egg Raviolo. A classic combining indulgent flavours and textures. It was still simmering when it was served in its hot pan!! Enveloped within the thin yet al dente pasta piece was a GIANT luscious duck egg. As we sliced our spoon through, the duck egg bursted and oozed beautifully. I loved how the raiolo was stuffed generously with ricotta cream which gave the dish a creamy mouthfeel though neither overheavy nor overpowering. Burnt sage butter brought out the richness of the baked and melted percorino. This was totally my enchanting fantasy.
Cannelloni. Since we very much enjoyed the pasta dishes (both the OMG-raviolo and tagliatelle), we (greedily) decided to opt for another one - the homemade cannelloni. Nicely presented, wrapped within the thin cannelloni tube was the glories from the sea: maine lobster, spot prawn and salmon. The fresh pea cream sauce was very appetising and inviting, but it does not cover the intense oceanic flavour which the dish displays. I felt that it might be slightly fishy for some and I was glad that the chef did pay thoughts and tried to soften the oceanic scent with herbs like lemongrass and sprinkle of zesty lime juice.
"Cheesecake". A deconstructed form of "cheesecake" for those who crave for something "cheesy" without having to feel too guilty. The soul of which was whipped mascarpone (it was a rather large amount); that was topped with shortbread crumble. Shortbread crumble really does the magic; it was nicely crumbly and slightly crunchy and tasted so, so, so buttery. The raseberry sobert by the side was very fruity and certainly stimulated our palate as we worked through this creamy dessert. It was a very (too) generous portion; perhaps "Fish and Meat" can consider less "cheese" and more more more crumble?
Dark chocolate fondant. Served pipping-hot! I really enjoyed this delectable chocolate fondant; it was really chocolaty but airy enough and well-balanced. We were quite full and rather satisfied by then, but we finished that enjoyably in no time. What made it particularly memorable was the dense salted caramel sauce drizzled generously across the plate, it certainly brought a remarkable dimension to the dessert. The aromatic homemade vanilla ice-cream was a bonus.=
Simple ingredients, served with simple plates, not much garnish - this is "Fish and Meat".
A lovely commitment to the fundamentals; and it works.
What are you commited to?...
张贴
