Cuisine: French
Occasion: Work lunch to celebrate new work mate's arrival at this eatery a stone's throw away from our office.
Ambience: Small little rustic restaurant with wooden chairs and tables and a lovely open )(but a lot more modern looking) kitchen. Restaurant would prob fit around 30-40 ppl, good place for both couples and group dinners.
Menu: It all started well with the waiter setting down two baskets of warm small bread rolls, fresh from the oven. (Any place that serves warm bread moves up an notch instantly, in my book!)
The lunch set menu came with various options: (1) thick slices of tomatoes with freshly shaved parmesan and balsamic dressing, (2) crab meat chowder soup and (3) small but thickly sliced pieces of smoked duck breast stuffed with duck mousse with a simple garden salad dressed with tangy creamy sauce. I went for option 3 and it was delicious.
The main courses included options of New Zealand Ribeye steaks, Australian cod fish Pork Loin baked with tomatoes and cheese, all served with potato wedges and baby green beans. My pork loin wasn't the most imaginative, being toppeed with melted cheese and a tomato/onion sauce, but it was succulent and quite satisfying. I started wondering whether they had marinated the pork in advance. The baby green beans were a tad on the overcooked side, but potato wedges were hot and crispy. My colleagues seemed happy with their thick wedge of pan fried cod fish and generous serving of rib-eye.
The only omission was dessert though I suppose I should have asked to look at the a la Carte menu, and plus, the restaurant had already correctly judged that we would stuffed from the lunch and require no more than a good cup of tea or coffee to round it off.
Price: Very reasonable. $65-80 for a 2 course entree + main set lunch, including tea or coffee.
Rating: 3 out of 5
(I've since paid a second visit to the restaurant and revised the rating from 3.75 down to 3. This time I tried the tomato and parmesan salad with the rib-eye steak, and I was a little disappointed that the rib-eye was on the tough side - even though it was cooked, as requested, as medium rare. My companion had the soup of the day, which was like a fish bisque; "thick" the waiter informed me, but it wasn't really the case. The pork chop was still excellent though!)
G/F, 16, St Francis Yard, Wan Chai, Hong Kong
Tel: 2866 7337
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