Wild Grass is one of those restaurants which is created with a perfect vision and creativity. The first thing you would notice after you walk up the stairs off Arbuthnot Road is the vastness of the place and the space is well utilized, without cramming as many chairs in it as possible.
There are different sizes of tables- all spaced conveniently, a see-through kitchen, and white walls with some very interesting paintings. There is also a verandah with tables next to big French windows.
As a restaurant that takes pride in the “Nose to Tail” eating – offal and all; the fact that there is an abundance of variety shouldn’t come as a surprise. Let’s begin the feast.
Chilled Tomato Gazpacho with Soft Boiled Quail Egg & Cheese Toast – HK$ 85, Vegetarian. Served cold, this tomato based soup is great for setting the tone for the meal to follow. Whole quail eggs are served separate.
Wild Borage & Cottage Cheese Raviolis w/ Garlic Toast – HK$ 110. Vegetarian. Borage is a cucumber flavoured herb, found in selective Mediterranean places and now Hong Kong. This raviolis is very lightly garnished to allow the Borage flavour to come through.
Warm Swiss Chard Salad w/ Anchovies & Capers Dressing – HK$ 105. Chard is a leafy vegetable, much like lettuce, but tastier. The stalks of Swiss chard is used in this dish with a dressing of anchovies and capers. Vegetarians can ask for a different dressing if you want to avoid anchovies.
Carpaccio of Amberjack Marinated with Passion Fruit & Green Onions – HK$ 138. The sourness of passion fruit enhances the Atlantic Amberjack’s salty flavour quite brilliantly. A must try for fish lovers.
Baked Goat’s Cheese Feuilletté w/ Pearl Onion, Beetroot Jelly, Rocket & Walnuts – HK$ 118. A fresh pasty puff with some real flavours, specially the walnuts.
Baked John Dory w/ New Jersey Potatoes, Roasted Vine Tomatoes & Garlic, Fresh Green Peppercorn Pesto -HK$ 288. Rusting cooking right here. The fish is baked just right so it retains it’s juices without disintegrating to bits. Looks more like a dish out of Jamie Oilver’s kitchen, great for the summers.
Piri Piri, 5 Spices Grilled Organic Chicken w/ Weeds & Sour Cream – HK$ 288. Succulent to the bone. The dish is a must have for piri piri chicken fans. Comes as a big portion good for at least 2 people.
Grilled Organic Rib Eye Steak, ‘Maitre D’. Butter, Beetroots, Avocado & Parsley Salad – HK$380 (plus$40 for Set). Great as a meal on it’s own with the set, the steak is what you would expect from a restaurant of this calibre. The parsley infused butter is perfect. Remember, if you are going to ask for a well done steak, you might as well eat something else.
5hrs Stewed Organic Beef Shin w/ Garden Vegetables – HK$ 298. Favourite dish of the meal. Easy to believe that this has been cooked for 5 hours when you see the tender meat fall off the bones. The beef is rich with it’s own collagen which covers the whole dish as a result of long duration cooking. Again, a big portion to be enjoyed by many at the same time. If you like your beef, do not give this a miss.
Stewed Apple Turnover, Vanilla Ice Cream – HK$80. Fresh vanilla ice-cream with warm apple turnover. Good dessert without fuss.
Mixed Wild Berries w/ White Wine Jelly & Crème Chantilly – HK$ 98. Most popular dessert at the restaurant.
Iced Dark Chocolate Cake, Kumquat Jelly & Raspberry Sorbet – HK$ 78. Gives you a deep chocolate flavour with 2 more flavours of the jelly and sorbet to enjoy from.
Sweet Lemon Curd Syllabub, Crème Chantilly & Biscuit Crumbles HK$ 80. Light and flavourful. Makes for good dessert if you want to enjoy some more drinks later.
Wild Grass | 1/F, 4-8 Arbuthnot Rd., Central, Hong Kong | Tel: +852 2810 1189