A good piece of steak can be ruined by bad cooking.So sometimes, it's best to leave it to the experts.
To ensure this, Carna at Mondrian has invited world's best butcher, Dario Cecchini, for its first nose-to-tail weekend brunch (HK$728).
Appetizers are free-flow and include the signature beef tartare, roasted beef tonnato and warm beef salad. They are complemented by freshly baked focaccia, charcoal carasau, classic Italian pickled vegetables, and mixed green salad.
A primi piatti pasta course whets the appetite for Carna's Charcoal Grill, a grilled meat platter to share comprising homemade sausages, Black Angus beef short ribs, and a choice of signature steak cuts .
Recently, I had the most protein filled meal with at Hue Dining's The Best of New South Wales five-course menu (HK$980), available this month only.
The first course is a tender low-heat cooked margra lamb with butternut squash, pepita oil and macadamia nut salsa. It is a good place to start if you're not a fan of lamb like me, as it does not taste gamey.
Bindaree ox cheek sacchetti is served next. It comes with a rich onion consomme and is topped with pickled pearl onion.
You can pick two cuts of award-winning steaks.
The first is Jack's Creek Black Angus strip served with pan-fried sweet potato and butternut squash gnocchi, and garnished with egg yolk jam and beer-pickled onion. Or choose zabuton, a graded five plus wagyu from Rangers Valley served with Yorkshire pudding, creamed spinach, bone marrow jus and potato puree.
Dessert is an Aussie favorite pavlova with macerated cherries. Wine pairing from the region is also available (extra HK$450).
Going out for a grill is a great family event on weekends. Feather and Bone has a selection of grilled meat, which is priced by weight.
You can relish the richness of dry-aged wagyu picanha, ribeye sourced from grass-fed cattle, sirloin from grain fed beef and free-range pork chops. It also serves beef pie (HK$188) and chicken parmigiana (HK$195).
A meaty feast in authentic Italian style can be found at Cucina, which is bringing six classic Italian dishes to the table until March 31.
Piedmontese favorite thinly sliced roasted veal with tuna, mayonnaise, capers and anchovy sauce (HK$288) is great to start off the meal.
For the mains, choose from Roman-style mezze maniche with stewed beef tail Vaccinara style, tomato sauce and pecorino (HK$348) to the iconic homemade traditional lasagna with Italian minced beef ragout Sunday style (HK$328). Braised veal shank ossobuco Milanese style with saffron risotto and gremolata (HK$458) is a chef's recommendation.
There are two grilled steak options featuring premium carima beef. Grilled carima beef sirloin tagliata served with rocket salad, tomatoes, parmesan, saba sauce is a must try (HK$528). For sharing, there is the grilled porterhouse steak with rosemary oil, smoked sea salt flakes (HK$1,288).
Another March exclusive comes from three restaurants. The Agriculture and Horticulture Development Board is offering Britain's premium meat and dairy in Chinesology, Jean May and Roganic.
Sticking to the British theme, visit Jean May for top quality British sausage, premium pork and beef. Chef Tiff Lo has created flavorful dishes such as Scotch egg piccalilli (HK$88), country terrine (HK$188) and red wine braised beef short ribs with pomme puree (HK$308).
Roganic's head chef Adam Catterall offers the taste of premium British dairy in the Roganic tasting menu (HK$1,180), featuring aged Westcombe and Westcombe pudding, caramelized birch sap and stout vinegar.
For an east meets west experience, visit Chinesology, where chef Saito Chau combines Chinese regional cuisine with British beef cuts cooked in two styles: ox tongue and tripe in pepper broth with pickles (HK$598) and tossed ox tongue and tripe in spicy Sichuan sauce (HK$128).
