mylifestylenews: Fish & Meat @ From Fresh Seafood Homemade Pasta to Farm-to-Table Cooking

2014-01-03

Fish & Meat @ From Fresh Seafood Homemade Pasta to Farm-to-Table Cooking

Fish & Meat, the name says it all as they specialize in ingredients that speak for themselves and food that you crave week in, week out. Indeed, serious meats are served here. Pairing back ingredients, each component of our dishes has been carefully sourced and cooked in an honest and rustic way. Salt that is packed full of minerals, olive oil with that peppery hit in the back of the throat, the finest whole sea bass that we could find, a handmade porchetta stuffed with Italian fennel sausage. This new restaurant opens it doors in Central recently by the team from Blue Butcher and Brickhouse is already in wait list for the later patrons who wishes to dine in.

Fish & Meat is a restaurant that stays true to its real fundamentals. Culinary director, Malcolm Wood, and head chef, Russell Doctrove, are the creative forces behind the honest and ingredient focused menu. Indeed, the dishes are designed to be shared, family style and have been cooked by a talented team, who simply focuses on the best produce and cooking methods, to perfect the fish, meat and homemade pasta dishes.

Malcolm is the culinary brain behind Blue Butcher and Brickhouse, which between them have been fortunate enough to win numerous awards including Best Restaurant, Chef of the Year, Best Cocktails and The Manual Guide’s Top Five Concepts in the World.Russell grew up and trained in Hong Kong but gained valuable experience in the UK, working in, arguably, some of the best kitchens. After training at the Grand Hyatt and Mandarin Oriental, he worked under Alain Roux at the remarkable restaurant, The Waterside Inn, Bray, which has held its three Michelin stars consistently for the past 25 years. Continuing with three-star cooking, he worked under Head Chef Clare Smyth at Restaurant Gordon Ramsey (Hospital Road), the flagship three Michelin-starred restaurant of the Gordon Ramsey Group.

Creative drinks and wine selection are the heavy focus here. Their mixologists have concocted cocktails to be enjoyed as aperitifs or compliment the menu. They specialize in drinks that you will reminisce on, whilst adding in a fresh twist that will delight your palates and add to an evening of good food and friends. On the Italian wine list is as honest and handpicked as our food menu, with every bottle meticulously selected.

The 500 square feet with an outdoor terrace nestled on the corner of Wyndham Street and Glenealy Street, looking down on to the Fringe Club and Central, not a bad view either from such angle. Fish & Meat is designed with Scandinavian influences and a modern farm décor. The restaurant has 85 covers including two private rooms and a bar.