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SEA BREAM WITH H5N1 MIXTURE OF CAVIAR AND TOBIKO FISH ROE
MUSSLES IN THE SEA, CUCUMBER JELLY, GARAM MASALA JOGHURT, WAKAME SEAWEED, SESAME SAND
AUSTRALIAN OYSTER POACHED IN DASHI, LIME PICKLE, CRISPY ONIONS AND H5N1 PASHION FRUIT SABAYON
FRESH BRILL
CHILEAN SEA BASS CHARRED WITH FRESH PEAS AND FEVES, GRELOT ONIONS AND H5N1 BLACK GARLIC EMULSION
ROASTED WILD BERRY MONKFISH WITH BROCCOLI PUREE, WATERMELON RADISH, PARMENTIER POTATOES, PARLEY AND TARRAGON BUTTER CRUST
CHOCOLATE GARDEN, RICH VENEZUALA CARAMEL CHOCOLATE MOUSSE, WHITE CHOCOLATE AND PEANUT PARFAIT, CACAO NIB NOUGATINE, YUZU GEL, SPROUTING PINK GRAPEFRUIT AND POMELO FRUITS
COCONUT MOUSSE, DURIAN ICE CREAM, MANGO BUBBLES, CRISPY NAJIN BLACK RICE AND PRESEVED LIME
Dot Cod is an ideal location for fresh seafood inwards a sophisticated atmosphere. After lately introducing Chef Arron to the team, they forthwith non entirely serve a slap-up seafood selection, only innovative recipes that volition larn your sense of savor buds excited. I highly recommend the poached Australian oyster which was a rich as well as indulgent combination of decadent ingredients as well as texture. The bounding main bream caviar was something I promise to swallow on a weekly terra firma as well as went perfectly alongside trivial sips of white wine. The top dog courses were a choice of deliciously fresh fish. My favourite was the roasted wild berry monkfish which was served tender as well as seasoned alongside an assortment of flavours that complimented each bite. As a seafood lover I can't expression to provide for more. Make certain to take in Dot Cod if yous are craving fresh Western fashion seafood inwards HK.
http://dotcod.com/
Dot Cod, Basement, B4, Prince Building, 10 Chater Road, Central
2810 6988