Farmhouse simplicity gets a sophisticated make over
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[Photo provided to China Daily] |
Having had a chance to sample a number of dishes at Wild Grass, a favorite was the slow grilled wild organic rump steak with basil peppercorn relish. Cooked over low heat for about six hours, the meat was tender and full of flavor. If you order this, the portion is on the large size, so it is good for sharing.
We also tasted the five hour stewed organic beef shin with sweet corn, carrots, potato, and cloves. This was served with soft and doughy goat's cheese dumplings on top - it was the highlight of my meal.
A look at the menu reveals that though Wild Grass aims to provide nose-to-tail dining, it is more accurate to say that the menu offers a variety of meats, including oxtail, ox tongue, duck liver, pork belly, veal kidneys, and bone marrow. They also serve fish and vegetarian dishes.
The baked goat's cheese on bacon puff pastry with beetroot was crispy, tender, and with just the right amount of sweetness and crunch from the beetroot.
This dish is not on the current menu, however there is a vegetarian baked breaded goat's cheese, beetroot jelly, rocket and walnut starter which sounds delicious.
The roasted wild Iceland halibut with fermented garlic, mash and baby spinach leaves was beautifully presented and the garlic was soft and slightly sweet from being slow cooked. For the most part, however, the beef dishes were preferred over the fish dishes.
As for the desserts, the sweet and tart hot rhubarb oatmeal crumble with dairy frozen cream got the most "likes". For those who prefer cheese to end their meal, the artisan cheese board comes with fruits, nuts, and homemade fig jam.
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