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HK Magazine - - DINING -

Oh Fi­garo, Fi­garo

Af­ter open­ing with an ex­ten­sive se­lec­tion of wines ear­lier this year, French wine bar Fi­garo (2 Shin Hing St., Cen­tral, 2757-1777) has fi­nally got its kitchen li­cense fixed and it’s out of the gate with a bang. Helmed by chef Jonathan Ir­win, pre­vi­ously

Chef de Cui­sine at Wan Chai’s Restau­rant Akrame, Fi­garo’s dishes ap­pear rus­tic and sim­ple yet fea­ture in­no­va­tive twists and in­ter­est­ing fla­vor com­bi­na­tions that have us hooked. The best part is that most dishes clock in at un­der $150, so you can share sev­eral plates over a bot­tle or two of wine. Start off with a clas­sic French cheese and char­cu­terie plat­ter: ours fea­tured a de­cent se­lec­tion of cold meats and ril­lettes, plus comté and camem­bert cheeses. The lan­gous­tine tartare ($115) is beau­ti­fully pre­sented with a clear cu­cum­ber con­sommé poured over at the ta­ble to re­fresh your palate. In the pol­lock and as­para­gus ($140), the fresh fish is brought to life with salty pops of salmon and her­ring roe, edamame and a creamy oys­ter and gin emul­sion. Save room for the whim­si­cal desserts, from a de­con­structed tarte tatin ($85) which fea­tures a cheeky smear of black gar­lic, to the ele­gant poached white peach ($85) with a light lemon­grass sor­bet that we wish we could take home by the tub.

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