For my birthday this year N kindly booked Liberty Private Works for a few of my best (foodie) friends and myself - this meal was truly unforgettable (the food, the company) and I have no idea why I had waited so long to visit - this will definitely not be my last!
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| 21st Sep Menu |
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| Guess what this is! |
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| A napkin... in tablet form?! |
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| Pour the lemon grass scented liquid on to the tablet and watch it 'grow'. |
Now go ahead, sterilise your hands!
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| Amuse bouche |
Oysters, tomato, watermelon and specks of caviar
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| Tuna, sea urchin, espelette, rice |
This is one of head chef Vicky's signatures which is always on the menu albeit with slight changes every once in a while. Spicy (espelette pepper) minced tuna wrapped in cucumber slices and topped with sea urchin and a wee bit of edible gold. Surrounding it is crispy rice for crunchiness. You're meant to start with the frozen grape on the left, then attack the seafood, then you end with the wine stewed grape stuffed longan fruit.... once you taste this dish you'll get why its genius and why its Vicky's signature...
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| Shellfish, avocado, finger lime dashi |
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| hi there! |
Second course was this very cute Japanese marsh crab (sawagani) that is completely edible and about 1 inch square excluding the legs. Very crunchy and fun to eat. Beneath the crab is some vegetables, dashi stock jellies, a layer of avocado-cucumber mousse which sits on top of a mix of seafood. I recall tasting several shellfishes including shrimp, clams and crab meat. Those black and translucent seeds is from a finger lime - a citrus fruit that resembles a lime in the shape of a finger; obvious name, no?!
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| Amadai, razor clam, fennel and chorizo |
The amadai itself was a perfectl cooked piece of fish - see the spikey looking top?! It was actually the chef's genius work of scaling so when fried it would be crispy and completely edible. The bouillabaise was the sauce, which was spooned table side and incredibly fragrant and tasty... Best 'taste' of all the dishes that night for me. I would happily drink a bowl in soup form.... The fennel is in the form of puree which was quite enjoyable but the chorizo didn't really need to be there.
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| Egg, truffle, parmesan, caviar |
This is another signature here at LPW. A thin ravioli of egg yolk, on spinach and white truffle cream sauce and a dollop of caviar on top... extremely luxurious dish! Diners are given a french baguette to mop up the yummy cream sauce.
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| Wheat/gluten free version |
Due to my allergy, my plate had no ravioli but a whole slow-cooked egg. Heaven.in.mouth.
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| Chicken, black truffle, foie gras, cauliflower |
Chicken wrapped in prosciutto, and a piece of foie in the middle. Crispy cauliflowers and diced egg white. Again, the star of this dish was the chicken jus for me as it was just so well-balanced and rich in chicken flavour.... Yum.
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| Wagyu, onion, chanterelles, sherry |
Wagyu striploin (left) and short rib (right) was completely melt-in-your-mouth tender... particularly the short rib. It is suggested to start from the left: braised pearl onion, strip loin on sweet onion puree, charred leek, charred pearl onion, short rib and chanterelles, pickled pearl onion. All dressed with the sweet-savoury sherry jus on the top... strong yummy flavours.
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| Nitrogen frozen yogurt in the works |
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| Citrus, Cucumber, Mint, Olive oil |
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| My wheat-free version |
After several courses of vegetables, seafood and meat, we move on to dessert!
This dessert was the oddest combination I could have imagined but was damn tasty. I particularly loved the mochi filled with a bit of cream, the cucumber mint sorbet, sourness from the citrus fruits (grapefruit, pomelo) and the tangyness of the nitrogen-frozen yogurt...
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| Fig, Oolong, Fresh Ricotta, Chocolate Mousse |
Our last dessert course is composed of fresh figs, oolong tea ice cream on crispy chocolate, chocolate mousse and fresh ricotta. The flavours here were not as apparent as the other courses we had, which is probably why it was the most disappointing for me. I could barely taste the oolong tea, and the chocolate looked rich but the cocoa content was not that strong. Figs and fresh ricotta were in their natural state so I couldn't fault them.
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| Mini orange flavoured madeleines |
As petit fours we were given these madeleines, although I wasn't have to have any - my friends did however tell me they were delicious...
In conclusion I was very pleased with the meal and can't wait for an (excuse) to return when chef Vicky changes the menu - it was a lot more impressive than I imagined, and needless to say I highly recommend this place for any special occasion! Thank you my loves who made my night very memorable :)
Food: ♥♥♥♥♥
Service: ♥♥♥
Price: $800 for tasting menu before service
Liberty Private Works
26/F, Stanley 11
11 Stanley Street,
Central,
Hong Kong
T: +852 5186 3282
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