The casual country decor of Wild Grass is achieved with furniture made with reclaimed wood and a rich brown wooden floor. [Photo provided to ]
Slow grilled wild organic rump steak with basil peppercorn relish. [Photo provided to ]
The number of organic and sustainable-minded restaurants continues to grow in Hong Kong as more people become interested in eating healthier and more responsibly.
Wild Grass, by chef and restaurateur Jean-Paul Gauci, on Arbuthnot Road in Central district opened last year, billing itself as an organic nose-to-tail restaurant.
Gauci says he wants to recreate the meals he ate growing up using garden fresh vegetables and slow-cooking. Some may know Gauci from his other restaurants, which include Cococabana and Bistro Manchu.
The restaurant is located at the top of a flight of beautifully tiled stairs from street level. The casual country decor of the restaurant is achieved with furniture made with reclaimed wood and a rich brown wooden floor.
The bar area is at the front of the restaurant and has high tables and stools and is a good starting point for an evening at the establishment. For large groups celebrating a special occasion, the bar area is a perfect place for mingling and a glass of champagne before being seated for dinner.
Alternatively, you may choose to sample one of their cocktails such as the cucumber cocktail which is refreshing and cooling - perfect on a hot summer day.
The bread served here is baked fresh in-house using organic flour from France. Gauci grew up baking bread in his father's bakery in Corsica and London, so the bread here is a must-try. Enjoy with the house-blended herb butter or goat's cheese butter.
The beef here is OBE beef. This means that the meat served is from wild cattle that roam and graze freely.
8th China Catering & Food Fair kicks off in Beijing
11th China Food Fair kicks off
1 2 e<!--enpproperty 2013-05-27 11:01:50.0Donna Mah
[Photo provided to ]
Having had a chance to sample a number of dishes at Wild Grass, a favorite was the slow grilled wild organic rump steak with basil peppercorn relish. Cooked over low heat for about six hours, the meat was tender and full of flavor. If you order this, the portion is on the large size, so it is good for sharing.
We also tasted the five hour stewed organic beef shin with sweet corn, carrots, potato, and cloves. This was served with soft and doughy goat's cheese dumplings on top - it was the highlight of my meal.
A look at the menu reveals that though Wild Grass aims to provide nose-to-tail dining, it is more accurate to say that the menu offers a variety of meats, including oxtail, ox tongue, duck liver, pork belly, veal kidneys, and bone marrow. They also serve fish and vegetarian dishes.
The baked goat's cheese on bacon puff pastry with beetroot was crispy, tender, and with just the right amount of sweetness and crunch from the beetroot.
This dish is not on the current menu, however there is a vegetarian baked breaded goat's cheese, beetroot jelly, rocket and walnut starter which sounds delicious.
The roasted wild Iceland halibut with fermented garlic, mash and baby spinach leaves was beautifully presented and the garlic was soft and slightly sweet from being slow cooked. For the most part, however, the beef dishes were preferred over the fish dishes.
As for the desserts, the sweet and tart hot rhubarb oatmeal crumble with dairy frozen cream got the most "likes". For those who prefer cheese to end their meal, the artisan cheese board comes with fruits, nuts, and homemade fig jam.
8th China Catering & Food Fair kicks off in Beijing
11th China Food Fair kicks off
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