This American steakhouse is located on 5/F of Rosewood Hong Kong, featuring wood-fired ovens and charcoal grills for meat lovers. We have made a reservation and arrive sharp at 6:30pm, with the staff reminding us that the dining time is for two hours in the busy Saturday evening period.
Seated at a table on the window side, looking out to the TST neighbourhood, there is a chic clubby vibe, with a darker colour tone and warm but dimmer lightings creating a relaxing and comfortable ambience. There are also some nice leather banquette seating in the middle, in-between the open kitchen and the bar.
We have selected the Henry Tasting Menu ($1,188 each), with me also going for the 4-glasses wine pairing ($548). To start I also add a glass of Champagne Bollinger Special Cuvee ($280) as aperitif, with good acidity and vibrant energy to freshen up my palate.
Very soon the bread is served, which is a Brioche, very soft and fluffy, with nice buttery notes. We finish the whole bread in no time, even before the first course arrives.
To pair with the first course, the wine served is Domaine Comte Abbatucci Faustine Vieilles Vignes 2020, from Corsica. The red wine has refreshing cherry notes, plenty of red fruit and some peppery spices. Nice pairing with the steak tartare.
The first course is Steak Tartare, with the USDA prime black angus beef chopped to small pieces and drizzled with olive oil and seasoned well. On top are some Kristal caviar and chives, giving a savoury addition to the tartare while the cured egg yolk emulsion underneath integrates the flavours with a creamy texture. There are some potato chips on the side as well. Delicious.
The second course is Lobster Bisque, with the soup intense in flavours, rich in the essences of the crustaceans, with the addition of Crème fraiche and sherry wine in the traditional style. With some lobster meat as well, the soup is tasty, the serving temperature is also nice and steaming hot.
The second wine served is Tyler Chardonnay 2017, from Santa Barbara. This California Chardonnay has a nice saline minerality on the palate, with nice oaky notes which is a bit more refined. The citrus, peach and yellow blossom aromas are also quite pleasant.
The third course is the optional Maryland Crab Cake (supplement $118). Breaded and pan-fried beautifully, the crab cake is good in taste, with a burnt lemon on the side to give a bit of tart citrus notes, great together with tartar sauce. On the side are some watercress and red radish salad to complement.
The third wine paired is Ridge Geyserville 2020 from Sonoma. This famous winery has produced nice Zinfandel, and this one is a traditional field blend with ripe cassis and cranberry nose, a sweeter black fruit on the palate with also cocoa and clove, great with grilled steak.
For the main course I have picked Tenderloin. The USDA prime black angus steak comes from the famous butchery 44 Farms in Texas, nicely grilled medium rare, tender and seasoned well. With some Dijon mustard and a red wine sauce together, it is a simple way to showcase the quality of the meat. Really good.
My wife has chosen Grilled Boston Lobster instead. A generous portion featuring a whole lobster, it is meaty, deliciously prepared with some herbs butter for a rich fragrance and taste, and a burnt lemon on the side to add some nice citrus refreshing note if needed. Equally good.
There are also two Side Dishes to accompany the main course. One is Charred Broccoli with sauteed garlic. The vegetable is sweet in taste, but a little bit greasy in my opinion.
The other one is Potato Mille Feuille, with some chives and sea salt on top. The surface is crisp while the inside is soft and hot. This would be my pick among the two.
For the last wine, it is Kopke Colheita Port 2009, from the historic port wine house with this bottle customized for the Rosewood Hotel for its anniversary. The rich and intense ripe fruit is combined with lots of nuts and spice, with also nice sweetness to pair with desserts.
My wife has picked New York Cheesecake, indulgent and delicious, paired with some sour cream and strawberry jam on the side to lighten the palate with the tartness of the cream and jam.
I have chosen Profiterole, which are small balls of choux pastry filled with cream, with Bourbon whisky ice-cream on top and cover also with fudge chocolate sauce. A rewarding and wonderful finish to the meal.
Service is good, with the staff attentive and friendly, but they can do a bit more explanation on the dishes. The bill on the night is $4,026 which is quite reasonable considering we are having dinner at this premium hotel. It might not be exactly a fine-dining restaurant but overall offer good value for the food and service. No wonder it is very popular.
沒有留言:
張貼留言