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2010-04-22
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We went on the Brasserie on the Eighth for a nice evening dinner.The restaurant is half full, and the clientele tends to be a well mannered low-noise crowd, a very good environment for a date.We had:Foie gra sampler, Black Anus Ribeye with tomato and spring beansNZ Lamb loin with spinach and polenta glass of Pinot grigio and bordeauxNote that its is European Cuisine and European size*We started with Bread Collection：Baguette and Garlic Crisps with Tuna Pate and ButterThe mini-baguette was of go
The restaurant is half full, and the clientele tends to be a well mannered low-noise crowd, a very good environment for a date.
We had:
Foie gra sampler,
Black Anus Ribeye with tomato and spring beans
NZ Lamb loin with spinach and polenta
glass of Pinot grigio and bordeaux
Note that its is European Cuisine and European size
*We started with Bread Collection：Baguette and Garlic Crisps with Tuna Pate and Butter
The mini-baguette was of good quality, a traditional fluffy body and a crunchy crisp crust. Slightly warm. We would like to see that it will be cut in half , as it was served whole and my date had an issue with breaking it apart. A gentlemen shall offer his service at this time, no?
Baguette went well with the tuna pate, which was unfortunately a bit unforgiving in the tins it was served in, as it kept sticking to my knife.
Garlic crisps were dotted with garlic slices was crunchy and its strong scent and taste risked bad breath. Butter was not above mention but went well with the crisp.
*The Foie Gras Sampler was quite on par with a good 5star hotel. The mousse was delicate and spread well on the accompanied toastie. I think the jelly that it came with was Gewurztraminer jelly? I liked the foie gras terraine which had a strong flavour. Pan fried foie gras was very well executed, tender in the center and seared nicely.
*U.S. Creekstone Black Angus Beef Ribeye Steak
I am partial to US steaks as I prefer flavourful steaks whereas wagyu are more on teh fatty less flavour side. We asked for medium rare but it came medium well. Oh well, it was still quite tender, though not as fatty as I like my ribeye. It came with tomato and mushroom medley. It seems button mushrooms are not as often served in HK, as I keep getting these long mushrooms.
*NZ lamb loin with spinach
Lean yet very tender, and a good pink color of medium well as requested. Not an avant guard dish but on mark.
Service was professional and not overbearing, deserving special mention.
Over all, I think the experience is that the chef was quite exact at preparing the dishes, but no surprises. Just as you'd expect from a good hotel restaurant.
张贴