Farmhouse simplicity gets a sophisticated make over
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The casual country decor of Wild Grass is achieved with furniture made with reclaimed wood and a rich brown wooden floor. [Photo provided to China Daily] |
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Slow grilled wild organic rump steak with basil peppercorn relish. [Photo provided to China Daily] |
The number of organic and sustainable-minded restaurants continues to grow in Hong Kong as more people become interested in eating healthier and more responsibly.
Wild Grass, by chef and restaurateur Jean-Paul Gauci, on Arbuthnot Road in Central district opened last year, billing itself as an organic nose-to-tail restaurant.
Gauci says he wants to recreate the meals he ate growing up using garden fresh vegetables and slow-cooking. Some may know Gauci from his other restaurants, which include Cococabana and Bistro Manchu.
The restaurant is located at the top of a flight of beautifully tiled stairs from street level. The casual country decor of the restaurant is achieved with furniture made with reclaimed wood and a rich brown wooden floor.
The bar area is at the front of the restaurant and has high tables and stools and is a good starting point for an evening at the establishment. For large groups celebrating a special occasion, the bar area is a perfect place for mingling and a glass of champagne before being seated for dinner.
Alternatively, you may choose to sample one of their cocktails such as the cucumber cocktail which is refreshing and cooling - perfect on a hot summer day.
The bread served here is baked fresh in-house using organic flour from France. Gauci grew up baking bread in his father's bakery in Corsica and London, so the bread here is a must-try. Enjoy with the house-blended herb butter or goat's cheese butter.
The beef here is OBE beef. This means that the meat served is from wild cattle that roam and graze freely.
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