Fireside

營業中

休息中

Very excited to try this smokehouse with its tailor-made brick oven. As we walked in, I could see the chefs hard at work in the open kitchen, feel the heat emanating from the open-fire grill and smell the drift of smoke. Decided to check my coat. We were seated in the dining room. All other seats were either by the counter facing the kitchen or on the terrace. Not a big restaurant. Only one tasting menu for everyone ($1,290 per person), with add-on options. Here’s what we had:Sour dough bread wi

Spent today almost 5k HKD in the restaurant. Returned 5 out of 8 dishes due to valuable reasons. I understand that taste cannot always match, all fine. I did not expect any discount, whatsoever. But if nobody dared to come/ask or bother about us, it is really a shame under these circumstances. I would expect that at least the chef would pay a visit and ask what went wrong - and all would be fine at least you feel valuable for the money paid. Expressed the disappointment at the end to the manager

My family enjoyed a memorable dinner by the FIRESIDE last evening. Upon opening of the elevator door, we were greeted by the splendid design that drew our attention. The vivid flaming logo under the full moon, fragrant wood logs (I wonder if it is lichee wood), outdoor plants, cabinets for dried fish & aged beef..... Around the corner, it was amazing to view a combination of bar table, Chef's table, VIP tent, balcony seats, all having a view of the open-fire stove and 2 furnaces. Everything was

中環新開直火料理 Fireside望住火爐，享受其温暖，令我回想起係北歐旅行嘅日子。當時為左睇北極光，居住只用木材生火取暖嘅小木屋。Fireside係香港首家完全以直火烹調嘅餐廳！直接用火烹調食材，以求釋放食物最佳風味，亦為每道菜式增添左炭火煙燻香氣。採用開放式廚房，簡直係視覺同嗅覺上嘅享受！一邊欣賞廚師席前烹調，一邊享受荔枝木同杏木嘅香氣，風味十足Tasting menu $10901️⃣Homemade Sourdough 麵包上枱前都會先放係石磚爐烘。外層超脆！內軟有咬口，入口啖啖麵粉香，真係會忍唔住食晒成個。2️⃣Smoked Platter4款刺身：北海道帶子、馬友魚、三文魚、沙甸魚。入口均帶陣陣煙熏香味。3️⃣Celture with Bacon and Onion soup 炒過嘅萵荀 爽口富炭火香，加上清甜洋蔥湯，飲落好舒服，好有中西合璧嘅感覺。4️⃣Smoked White Eel with mashed potato and caviar最底層嘅薯蓉煎餅加入左煙肉，質地軟腍，味道同蘿蔔糕有幾分相似。估唔到配上煙燻白鱔、富鮮味嘅奧西特拉鱘魚子醬，毫無違和感。5️⃣Fresh oyster

餐廳以直火烹調的方式加上時令的食材設計出八道菜的tasting menu!頭盤帶子、馬友、三文魚同沙甸魚煙燻後味道更加濃郁，仲有香濃的洋蔥煙肉清湯配上清爽的萵筍絲。牛肉蠔他他配搭非常新鮮，味道完全沒有違和感，桂花蚌(海參腸) 以番茜檸檬簡單調味，口感爽口得黎又鮮味，皇帝蟹腳以牛油香草同蒜調味，一梳梳的蟹肉火喉控制得剛好。主菜煎馬友經過三日風乾，外皮煎得香脆，魚肉肉質較肥美有魚油香味，西班牙風乾牛扒牛味香濃，外層燒得焦香，邊位部分牛味更為突出！最後甜品有貌似雪糕的芝士蛋糕配燒過的無花果，甜而不膩挺不錯。

說到廚師發辦，只聯想到魚生壽司這一類的日式料理。原來西洋廚師發辦，已默默地在香港冒起，成了飲食界的另一個出路。廚師發辦的存在，可能是皆因愈來愈多人怕點菜，當對住餐牌不知所措的時候，就索性將當天吃之所想所求，全交由那店的廚師為他們發辦好了。中環蘇豪區，有一間初初試業的店 - Fireside，其餐牌就以tasting menu 來款客了。吃些什麼，當然是時令和廚師的創意。這天晚上，特意與女兒二人，來到這店，嚐一嚐這店這期時令為大家預備的套餐美饌。這店的特別之處，別人多數說無火烹調，意思是全用電不用煤氣，而這店卻是不電也不煤，全用原木材炭火來烹調西班牙和日式的美食。以炭火烹調的特性，就是食材本身的油脂，經炭火燒烤而帶來的燻香，是一種與別不同的香氣調味。這晚吃的餐單也很廣，有魚有肉有海鮮也有蔬菜，有頭盤也有餐後甜品。頭盤有北海道帶子, 帝王三文魚, 西班牙沙甸魚和馬友魚，配上不同的香料煙燻上碟，吃上口帶著不同的煙燻味在味蕾，頗為特別。小碟還有以下的，蒿筍配煙肉洋蔥日式高湯，薯蓉煎餅配煙燻白鱔及鱘魚子醬。還是最特別的是牛肉他他配澳洲哥芬湾生蠔伴以北海道海膽，桂花蚌配蕃茜蒜油加意大利檸檬。主菜方

1. Aged Rubia Gallega beef & Coffin Bay oyster tartare, with Hokkaido sea urchin and aged fat trimmings🔻牛肉他他配上生蠔他他呢個組合出面真係好少食到 每一啖都食到蠔嘅鮮味又唔會蓋過牛肉陣味 而海膽更加做到提鮮嘅作用 同時調味有開胃嘅感覺2. Trintxat “Smashed Potato” with smoked white eel and Oscietra caviar🔻一開始見到白鱔配魚子醬有擔心會出現搶味嘅問題 但結果鱔香同濃郁嘅魚子醬意外地夾3. 30 days aged rustic bone-in Cachena steak, a "wild & rare" cattle from Galicia🔻主廚話呢種牛係全世界最細隻 同埋只係得四歲啫 炭燒嘅做法就好似燒嘢食咁 牛味同炭香都十足 朋友甚至話食到隻牛嘅稚氣4. Grilled Threadfin fish "aka MaYao" (dry aged for 3 days)🔻烤原條馬友係其他地方都係少見 烤魚嘅做法可