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2014-01-17
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Zurriola . A brand new eatery owned by famous celebrity Carina Lau . This is the third restaurant under her business, newly opened on 18 th , these three restaurant are all arranged together . The story is go by this , Carina tried Zurriola in Tokyo and she really indulged in it ,Carina hops on the Spanish bandwagon with Zurriola , hence she bring the whole team to Hong Kong, freshly imported from Japan . The concept is inspired by Zurriola Tokyo , the 1Michelin -starred restaurant with Japanese
A variety of selections , different design on menu is likable. Spanish menu with rustic flair and sophisticated flavors . Their style seems more fusion and playful with mixtures , yet still remain Spanish signature tapas . The tasting menu is attractive with 9 courses , extensive and plentiful , yet we make a decision in one second discussion , definitely take the pain out of ordering in a la carte . To optimize the dining experience , the tasting menu is to be prepared for the entire table ." Joselito " Iberian Ham with Tomato Cream
Welcome snack is amusing . This received praises compare to the normal one . A piece of Joselito Iberian ham layered on a puffy cracker . It is best to have this in one mouthful since the cracker will break and spread out a gush of chilling tomato paste . This is an absolute heaven . The ham is soft with briny hint , amazingly match with the puff . The grease will melt swiftly and blend well with the tomato cream . The puff with a thin crust is a big refreshment. The cool tomato cream oozed out in my mouth and the crispy layers , tomato cream and ham complement each other perfectly. I can't imagine how a small puff can be that sophisticated.Pan seared Hokkaido Scallop with Almond's Textures
This delicacy is not a bad start for the meal . Scallop is big and plump , fresh but not with strong hint . However ,the scallop is not in a hot condition . I guess they intentionally did that since it is a appetizer !? But from my perception , I have no idea why the scallop served it in a cooling condition while I noticed that the menu indicated is pan seared . A bit waste especially the scallop is in a high end quality . The content is cool but soft and velvety with a slight kick from almond cream . The smear almond thin crust on top and asparagus underneath add a crispy texture and evaluated the tastes to be more palatable . This is about average .Toledo Style Pickled Quail Stuffed with Iberian Dewlap Pork and Seasonal Vegetables
Quail stuffed with pork is not interesting as I thought . The texture is a bit spongy yet firm , more like frozen meat , something like Vietnam sausages (扎肉）. I think it is a bit tasteless as I can't even taste the quail and pork flavors , either sides are not arousing . The salad is over oily . The dressing is greasy , sightly salty but doesn't really go well with the green mixs . The entire combination is odd and incompatible. The core and salad dressing ruin the whole dish . No detectable salad sauce to make me excited ? This is a total failure .Foie Gras Coated in Spanish Spiced Crumbs , Carrot Cake and Vinegar Jelly
Foie Gras are generously in a big size portion, properly placed on a sliver plate . It displayed on a modern mirror look alike plate . Carrot and carrot cake added some colors to the dish . The general presentation was glamorous and superlative . The foie gras was not that rich but smooth , since it was that thick , it was very plump and taste luscious . However , such temptation didn't hit the spotlight . The fatal point comes to the same problem , the foie gras is just lukewarm. Even though spiced crumbs sprinkle on top to create such a unique taste, crumbs with cinnamon flavors add a hint of aromatic that successfully leave a mellow note lingering on the palate , the temperature yet entirely ruin the performance . This is a big problem .The most interesting part is the mini carrot cake , extreme sweet and spongy. I assure you that it's a one of a kind of unusual playful combination.
Baked Grouper ,Spanish "Izaguirre " Vermouth Sauce , Potato and Baby Green Asparagus
Baked grouper is the highlight of the meal . Main course placed exquisitely on plate , look particularly elegant and refined . Grouper is fresh , baked into a impeccable condition . A crispy layer wrapped with succulent flesh content . The mouthfuls are incredible amazing , as the fish tenderness no doubt can impress you . The spanish Izaguirre vermouth sauce deserves special mention . The grave is extremely dense and unique , it goes harmoniously with the fish and sightly add a hint of aroma . It smells heavenly good when it served, side dishes like smash potato and asparagus is entirely seasoned and flavored , all are above average .This easily become my favorite dish of the day .Grilled Iberian Pluma with Eggplant Cake and Port Wine sauce
The presentation is decent with a graceful array . I particularly like the dot lines on sides , not only garnish for a more colorful outlook , but also create sparkles . The chili sauce and pear paste successfully enhance the pluma taste . The Pluma is a bit overdone , but still in an acceptable range . Itself a bit tough ,create a chewy mouthfuls , match well with the pork wine sauce , which in a strong and deep flavors , but this is detectable .Eggplant cake look adorable , smash into a weightless texture , extremely soft , you can feel the actual flabby texture with simply eggplant hint .
Simple but favorable.
Coconut Granita with Pina Colada Sorbert
Sobert is fruity refreshing . The coconut granita give out a little texture . It would be better if the dessert is more in full -bodied and intense with some mixtures . But overall is still delighted , at least the lightweight is icy smoothing .Chestnut and Vanilla Ice cream with Darjeeling Tea and Chocolate Sauce
As a chocoholics , this dessert is outstanding and end up my meal pleasantly . The chestnut is originally rich and fresh . I especially like this delicious sweet delights . Vanilla ice -cream is creamy and smooth , a spoonful temptation satisfy your max when the waitress pour the chocolate sauce with Darjeeling tea in front of you . The sauce is perfectly arousing with a strong tea note , the mellowness of the sauce complemented so well with the ice - cream and airy cake . The sweetness of the ice-cream won't overpower the entire dessert and the sauce balance out the sweetness. This richness savory is a perfection .Petit four
I am that kind of person who really concern about the details . Petit four is the small detail I count . However , the petit four made me a bit down this time. The dark dripped chocolate dripped orange is better than the other two , but not that outstanding . The bitterness and sweetness of the dripped orange is favorable . Pistachio financier is soggy and tasteless . Mango bon bons are nothing special to mention .The general performance is insipid and boring .Overall , mains and desserts mainly inspired from Barcelona's famed street , La Rambla . Service is about average , staffs can gave out brief introduction when serving the dishes . Somehow , I think they are not that friendly with no smiling face at all . Meanwhile , they keep on talking to each other that I think is impolite , even a little fumble at times .
The ambience is definitely enchanting and romantic . Even though is not that spacious , the decor is still majestic and magnificent. A secretive entrance with dim lightening , the entire surrounding is permeated with artistic sense . Art piece on wall are imposing and grand , dining hall is small and cozy within. Ingeniously designed over two levels , classically styled with a seductive ambience of rich wood surfaces reminiscent of iconic venues along Barcelona . Dinners can soak in the panoramic harbour views while dining on a Spanish menu . This is especially stunning from its high ceilinged private dining room , which seats up to 16 with its own balcony. Meanwhile , guests can also enjoy wine alongside their meal from the restaurant 's 1,500- bottle wine cellar .
For those looking for a more avant - garde dining experience , pick Zurriola to enjoy a romantic fine dining experience. Zurriola intention is coherence , but definitely need to put in more effort to hone skills and technique . Food standard mainly reflect the fact . It needs time to stable the quality and maintain its consistency . Perhaps it is the time for more preparation, more inspiration , more innovation to impress the customers . At least a highlight that can intimidated dinners for a return visit . Something stand it grounds. I am sure Chef Pedro got the potential to dazzle Zurriola and urge progress on a maturative track .
張貼
