Fish and Meat in Central is bound to get the pulse racing on Valentine's Day. When we saw their menu, we couldn't stop our stomachs from growling.
Conveniently located in Mid-Levels and overlooking Victoria Harbour, we heard that this hip urban restaurant cooks some of the best steak and seafood in Hong Kong. We discovered that the restaurant is currently featuring a five-course Valentine’s Day menu from culinary director Malcolm Wood and executive chef Russell Doctrove.
The stylish, warm and softly-lit interiors are the perfect romantic backdrop to a meal that takes its ingredients and techniques seriously.
Dinner starts with an umami-rich combination of eggplant and heirloom tomatoes served with a yoghurt sauce and fresh green basil. The crisp eggplant contrasts beautifully with the creamy but light sauce, while the vibrant basil rounds off the dish with its classic notes of subtle pepper and sweet anise.
The finest sweetbreads, which are recognised to come from milk-fed veal, are beautifully seared in the next course and accompanied by a sunchoke puree, raisins and lemon. The decadent sweetbreads have the perfect mouthfeel against the sweet and sharp flavours of the lemon and raisins, while the nutty sweetness of the sunchoke provides an exceptional base to the dish.
One of Fish and Meat’s most renowned dishes is Chef Russell’s homemade pasta. The classic intermezzo course brings fresh golden tagliatelle, livened by arugula pesto, salami and of course, generous shavings of Parmigiano-Reggiano. The peppery arugula in the pesto replaces the more traditional basil and is likely to surprise and delight diners in equal measure, while the salami adds further depth to the dish. The dish is dressed with scattered pine nuts and fresh arugula.
The main event on Valentine’s Day sees Fish and Meat live up to their name with a choice between-you guessed it-fish and meat. The first option is 400 day grain-fed USDA tenderloin, served with onion soubise, endive and beef jus. Soubise is a slow-cooked onion sauce based on the classic creamy Béchamel, making it the perfect base in both colour and flavour for the ruby red cuts of tenderloin. The mellow sweetness of braised endives provides the perfect accompaniment, while the deep, dark, sticky and rich beef jus rounds off a stellar dish for one of the most special days of the year.
If diners are more inclined to fish than meat, then there’s an equally enticing option, which is the New Zealand alfonsino, served with a white bean salad and cilantro crème. The deepwater alfonsino, related to the red snapper, has brilliant scarlet colouring and distinctive sweet flesh that is lifted further by the light citrus of the cilantro in the cream sauce.
No Valentine’s would ever be complete without chocolate, and Fish and Meat delivers the perfect iteration in their chocolate torte with chai tea ice cream. This dessert is the very definition of decadence with its sinful mix of fine dark chocolate and double cream, creating a dish you will not want to share. It’s delicious and also surprisingly light, meaning that you can indulge in the accompanying quenelle of ice cream with notes of cinnamon, cardamom and star anise from chai tea. An exceptional end to a scrumptious Valentine’s dinner.
Fish & Meat
Website / Tel: 2565 6788
32 Wyndham Street, Central
Hours: Mon - Sun 12:00pm - 11:00pm