Wineshark Mystery Restaurant - Fireside

This steakhouse is located on 5/F of H Code in Central and has got recognition as #50 in the World’s 101 Best Steak Restaurants. Helmed by Executive Chef Jamie Ortola, the restaurant is renowned for its open-fire grill, fueled by embers of wood and binchotan charcoal.

The décor of the restaurant combined both rustic and refined, with ropes on the ceiling, wooden floorboards, and the brick walls on the open kitchen showing the raw aspects while the marble countertop, the details on the highchairs and other decorations provide an elevated level of finesse. There is also a balcony for dining outdoors.

Starting with some appetizers, the first one was Smoked Hokkaido Scallops ($178). The raw scallops were sliced and then smoked to infuse them with elegant wood aromas, plus some grilled pineapple to provide sweetness and smoky flavours, dressed with coconut ceviche sauce.

For the second appetizer we had chosen Burnt Eggplant ($188). The eggplant was originally very large, but after grilling it shrunk. With a rich sesame and miso sauce as dressing, together with honey to give a nice combination of sweet and savoury flavours, the crisp croutons further enhanced the enjoyment by giving a contrast in texture.

A signature of the restaurant was Dry-aged Ma Yao Fish Threadfin ($458). After 15 days to dehydrate the deboned fish, it was grilled to perfection, with a crisp fish skin while the flesh remained moist. The flavours of the fish, with its rich fish oil, had been intensified from the aging and grilling process. Very good.

Coming to the steak, we had picked Simmental Dairy Cow ‘Vacum’ ($1,341) from Germany. A special cut with intense flavours, the beef had a yellowish fat, and after grilling exhibiting unique and pleasant Chinese preserved meat characters. Its texture was a bit chewy but not tough to cut and eat. A rather interesting steak to try.

For dessert, I had La Vina Original Cheesecake ($98), with the cheesecake rich in taste, not too sweet, and paired with grilled apricot jam on the side. My wife had Burnt Frozen Almond Mousse ($118), more delicate in taste, with seasonal fruit and almond pieces on top.

Service was good, with the staff attentive, friendly and eager to help. Chef Ortola also came to chat during dinner. With two glasses of wine and a small bottle of apple juice, the bill on the night was $3,136. A good place if you like grilled steak on open fire.