Named after the fabled Greek twins Artemis and Apollo, the goddess of the hunt and the god of music respectively, the newest addition to Black Sheep’s vibrant portfolio centres around traditional taverna favourites, but with a veneer of elegance. Designed by Sean Dix, the contemporary dining room on neighbourly Moon Street in Wanchai is divided into twin rooms in reflection of the twin Greek gods of the restaurant’s name.
With a career built on the elegant bones of fine dining, Head Chef Andrée LeFuel honed his skills with world-class chefs such as Daniel Boulud and Ludo Lefebvre before returning to his native San Francisco to chase his passion of casual Greek cuisine. Previously the chef at Souvla, a casual diner in the Bay Area, Chef LeFuel brings his own unique take on elevated Greek cuisine to Artemis & Apollo.
Although officially in the cooler months, Hong Kong was decidedly humid on the evening of our recent tasting, so we selected the spritzy Lemnos ($98) cocktail to refresh the palate before the start of the meal. The mix of metaxa, honey, cassis and ginger ale made for easy drinking, although the cocktail did pack some punch.
Fresh, warm pitta ($28) plucked straight from the hob accompanied taramasalata ($88), a creamy dip made from cured mullet roe, and classic tzatziki ($38).
The name fava mash ($78) is somewhat deceptive, as the creamy dip has nothing to do with fava beans but is made with yellow split peas.
We enjoyed the traditional Greek salad ($168) with kalamata olives, feta, cucumber, crunchy croutons, red onion and juicy tomato.
Reminding us of a similar dish, but made with halloumi, at another Black Sheep restaurant, Maison Libanaise, the version of fried cheese at Artemis & Apollo – saganaki ($98) – is made with addictively briny cheese and adorned with sweet dried apricot.
The boiled spinach topped with fried egg – horta ($68) – was too salty for us.
Our favourite of the evening, the beet salad ($78) with crunchy red lentils was tart and sweet. We went back for seconds... and thirds.
The grilled octopus ($188) nestled in fava mash was tender and rich in spices.
The pork souvlaki ($88) came with a touch of DIY, complete with crunchy vegetables, warm pitta and three different sauces.
We finished off with a very sweet dessert: baklava with walnuts ($68).
We like the cool vibe and neighbourhood feel of Artemis & Apollo. Some of the dishes were on the saltier side and may not agree with the more subtle local palate. A standout dish for us was the beet salad, and while the other dishes were satisfying, we find it difficult to pinpoint a memorable one.
9 and 11 Moon Street, Wanchai, 2818 8681 (no bookings)
This write-up is based on a complimentary media tasting provided in exchange for an honest review and no monetary compensation. The opinions expressed here represent the author’s.
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