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2013-06-24
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Liberty Private Works is definitely a dinner that you have to try at least once in a lifetime. It is a dinning experience with delicious food, good paring wine, excellent service with brilliant night view of Hong Kong. Liberty Private Works offers Prix Fixe menu with 8 courses, priced at HKD$ 890 and definitely worth every single penny. The setup of Liberty Private Works is simple and direct with an open kitchen and bar seating. Chefs are experienced and each is assigned to a specific work role
I booked Liberty Private Works at least a month in advance for a weekday dinner. The place could only hold up to may be 20 guests all at once? The restaurant is always fully booked, so make sure you make your plans sooner than later. The menu changed every 2 months but they keep some signature dishes unchanged.I had my dinner in March, so I might have forgotten some details about the dishes, so please bare with me.
Complimentary Bread Biscuits
My sister was crazy about this bread biscuits which was literally just thin crusted biscuits. What makes this biscuits nice is actually the guacamole that comes with it. The gua was slightly seasoned and should taste better if there are more taste to it.
Amuse boucheThe amuse bouche is luxury with Caviar, anchovies and a passion fruit.
Tuna, Sea Urchin, Espelette, RIceThis signature dish from Liberty Private Works was suggested to start with a frozen grape on the left to freshen up the palate. Fresh, creamy and sweet sea urchin sitting on a bed of caviar and rice crisps, surrounded by thinly sliced refreshing cucumber and relish at sides for garnishment and delicate sauce made with Espelette pepper along with many other ingredients - This dish is a killer. Last, take the frozen sweet lychee on the right to finish off this richly flavoured dish.
Lobster, chorizo, pumpkin, coconutAnother great dish of the night. The lobster was fresh and sweet, and paired well with the smeared pumpkin sauce at the back. I was quite surprised the black sticks were made of coconut! The charred coconut was moreish - extremely crispy in texture and sweet in taste. The side peas, chorizo and some chewy jello thingy brought extra texture and fun to the dish.
Hamachi, fennel, Meyer lemon, shishoThe dish was quite refreshing having shredded Meyer lemon pairing with the poached Hamachi. The Hamchi was fresh and tender, the taste was brought up by the Meyer Lemon which taste more like orange I think. The white broth was a fennel broth, the taste was very light and was overpowered by other ingredients on the plate. The green dots was Shisho Jus and there was also Shisho leaves on the plate as well. Shisho was a Japanese herbs with very distinctive and pungent taste which I love very much.
Egg, truffle, Parmesan, caviarThis was one anticipated dish of the night. Delicate Caviar on top of a perfectly poached egg on a Spinach Parmesan Ravioli with parmesan truffle broth. The creamy runny yolk was nice with the creamy savoury Parmesan. The whole dish was quite cheesy in taste and the truffle broth was quite weak in flavour. The dish was perfected with a crispy warm french baguette to lick off all the sauce available on the plate.
Guinea hen, winter black truffle, oberico ham, pearThe Guinea Hen was very smooth and tender in texture, feel like a texture from sous viding (not sure). The truffle foam on top of the hen was flavourable. A lot of winter black truffle was given generously, it was earthly but quite weak in taste. The veggies on the plate were nicely cook and had a crisp texture.
Lamb, garlic, Treviso, black berriesAnother remarkable dish of the night. On the right is a sliced augerbine marinated in savoury Miso sauce, served with sweet berry sauce and a bed of bitter red cabbage. On the left is a succulent lamb with charred aroma. Delish!
Korean strawberry, tomato, mascarpone, rosemaryThe dessert was prepared meticulously and was performed from scratch like a show. I admire the work and learned quite a lot of presentation techniques while watching them. Dessert was good and refreshing.
Fried milk, saffron, Manuka honey, bee pollenI really love this dessert. On the right was fried milk which had a lightly crispy skin and a hot inner. Paired on the left was a lightly flavoured but creamy honey ice-cream. The tiny dots at the bottom were dried saffron bits and bee pollen. The bee pollen does not really have much taste with them, but quite interesting since I have never had them before.
Petite foursThe petite four was a plate of soft orange Madeleine. The golden yellow Madeleine was freshly baked, served hot with a slightly crispy texture on the outside and very soft inner. I had three of them lol! Yummy!
I had my longest dinner experience ever at Liberty Private Works. By the time I finished my Madeleine, it has already passed Midnight. The dinner was very enjoyable with nice food, good ambience and excellent service and absolutely worth every penny I spent tonight!
张贴
