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Maybe the 2nd time will be better
2016-01-23 7967 浏览
I had been curious about Fish & Meat but there were plenty of “fish” (and “meat”) in the sea that the list of farm-to-table restaurants kept growing indefinitely. I finally hiked up Wyndham Street with my short legs on an early Saturday afternoon. The misty rain kept everyone home and there was only 1 table of guests. Good, more attention to making our food.Knowing that the restaurant was under Maximal Concepts, which in most cases meant trendy atmosphere, quality food and smart adaptation/innov
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I had been curious about Fish & Meat but there were plenty of “fish” (and “meat”) in the sea that the list of farm-to-table restaurants kept growing indefinitely. I finally hiked up Wyndham Street with my short legs on an early Saturday afternoon. The misty rain kept everyone home and there was only 1 table of guests. Good, more attention to making our food.

Knowing that the restaurant was under Maximal Concepts, which in most cases meant trendy atmosphere, quality food and smart adaptation/innovation, I was ready to throw down some money on this meal. I just woke up but my stomach was still sleeping. We have 2 ladies today and we anticipated on more talking than eating. 2 entrees should be enough? Happy to see that coffee was included.

After ordering our entrees, the server kind of lingered saying “arrre you surrre you don’t want any starters?” Hmmm… okaaay… felt a bit pressured. We asked about the portion and she said the entree was for 1 person (let me count my fingers, we did have 1… 2 people. So 2 entrees are enough, correct?).

In the end, we were glad that the server suggested ordering a starter - Marinated sustainable Blue fin tuna with watermelon, because it turned out to be the one that was more memorable. I was awed on how the melon went very well with the tuna and they looked the same, too. The combination wasn’t fishy at all. No surprise on pairing salt (soy sauce here, smart!) with watermelon in Asian culture but the tantalizing basil vinaigrette gave the dish a nice kick. By serving the dish chilled was very refreshing to wake the senses on a gloomy day. We thought the raw quail egg was unnecessary which made the dish a bit slimy and snort-y. Less sauce would be preferred as the last few bites were drenched and I wish they had some soba to dip into the remaining sauce.
Marinated sustainable Blue fin tuna with watermelon
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 The entrees were French monkfish and Ceder River prime hanging tender steak. I was quite excited about the hanger steak because this cut had been my latest favorite. Lean, beefy but tender enough. Both dishes looked great when served but not so great when we dug in. They were just lukewarm and the taste of butane was very obviously, maybe from the touch up with a cooking torch. The fish could have spent less time on the stove. The chemical effect of combining beef with butane, maple mustard glaze, sea salt flakes and the green sauce (couldn't figure what it was) was an awkward sweet coating on the tongue. Fries was good though.
Ceder River prime hanging tender steak
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 Despite everything, the raw ingredients were decent with good intension. The atmosphere was comfortable to make us stay longer. I would give this place a second try. It could have been the weather today that made the dishes (and everything else) a bit moody.
(以上食记乃用户个人意见 , 并不代表OpenRice之观点。)
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味道
环境
服务
卫生
抵食
用餐日期
2016-01-16
用餐途径
堂食
人均消费
$400 (午餐)
推介美食
Marinated sustainable Blue fin tuna with watermelon