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2013-05-11
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水: 酒店水池邊的餐廳;魚: 深海魚類為主。提供可持續魚類。吧: 有戶外位, 淺酌或可。部份海鮮質素不錯但炸魚薯條不推介。Lovely poolside alfresco setting;Professional service;Specialized in Sustainable fishes;Decent seafood but limp fish and chips.Might be good for drinks.So close yet so far away:I've been working in this area for a number of years but have never tried this until very recently. It's located right next to the pool at Marriott with an indoor and a small outdoor area (good news for smokers.) It could get pretty warm during the day though.Me
魚: 深海魚類為主。提供可持續魚類。
吧: 有戶外位, 淺酌或可。
部份海鮮質素不錯但炸魚薯條不推介。
Lovely poolside alfresco setting;
Professional service;
Specialized in Sustainable fishes;
Decent seafood but limp fish and chips.
Might be good for drinks.
So close yet so far away:
I've been working in this area for a number of years but have never tried this until very recently. It's located right next to the pool at Marriott with an indoor and a small outdoor area (good news for smokers.) It could get pretty warm during the day though.
Menu:
The menu was rather simple and, as the name of the bar suggests, consists mostly of fish.
What's interesting was that they supply "Simply Fresh Sustainable Fish". The manager showed us a black board with daily selections to choose from. The polite manager explained the differences in textures and tastes of those fishes, Garoupa , Barramundi, Red Snapper, Salmon, Sole...etc., as well as the recommended way of cooking - essentially, most of those were suitable for pan frying or grilling, nothing fancy really.
The sole was the "sole" candidate for fish and chips so that's what I ordered.
Before I go on about the fish, I have to say the loaf of bread served was cold, hard as a rock and tasteless. The olive oil and weak balsamic vinegar did not enhance the taste. None of us touched it after the first piece. These were what came with the fish:
French fries: Average. Less oily and less salty that those served at McDonalds but not significantly different otherwise.
Mushy peas were significantly diluted from the normal type of mush peas, which made it easier to dip things into it that normal. Nice pea taste.
Even theTar Tar sauce was also diluted. Taste was light. Little did I know that without these two condiments, I could not finish the whole fish.
I was expecting a nice and crunchy pice of sole dipped in golden crunchy batter and served piping hot. The moment I cut the fish open, my hopes were dashed. I didn't see any steam coming out of the battered sole.
The beer batter was a bit oily and soggy, as you could see from the oil drenched paper beneath the fish. The batter wasn't seasoned nor crunchy enough either. The taste of the batter was bland.
The sole lacked firmness. It was too limp at certain parts and I was worried that it was just half cooked. I think increasing the temperature of the oil should help significantly.The vinegar which came with the fish was exactly the same at the one placed on the table for the bread roll. They should really use malt vinegar instead.
The type of salt they used (rock salt? sea salt?) was way too salty. This did not help the fish too.
My colleague commented that the different types of seafood in the fettuccine were fresh but the fettuccine itself was too tough (c.f. al dente). A bit pricey for$190.Sleep with the fishes:
The fish and chips came down to Hk$180 plus 10 percent service. I can't recommend the fish and chips here - so I'm afraid a Crying Face it has to be.
If you like fish and chips, I'll recommend "Chippy" and "Jimmy's Kitchen". Nevertheless, I will not rule out returning to try their other fish dishes since they have a nice alfresco area good for drinks.
Fish and Chips: Not recommended.
題外話/補充資料：
中環 Chippy 的炸魚薯條仍是最好的, 有多種魚類可選。
Jimmy's Kitchen 用石班的亦很不錯。
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Marco PIerre White teaches how to make fish & chips with beer batter (warning: strong language :P ):
http://www.youtube.com/watch?v=NcaGex1iTE8
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
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