#BLADE AND BONES REVIEW FULL#

Jessica had one last trick up her sleeve: a couple of desserts to taste. A side of SautГ©ed Portobello ($50) sealed the deal on a triumphant meal. Medium rare with gorgeous fat content, it went brilliantly with the wine, the black garlic aioli and the homemade mustard.

#BLADE AND BONES REVIEW FULL#

The sausages were meaty and full of flavour, and the ribeye, not surprisingly, was out of this world. Another perfect example of the transparency on show at Bones & Blades. The marbling on the steak looked superb and, after giving him our nod of approval, he passed it to the chef. We had earlier ordered our own mains вЂ“ Ribeye ($90/100g) and Chipolata Sausages ($125 for two) вЂ“ and theyвЂ™d been proudly presented for inspection by Andy from the butcherвЂ™s counter. ItвЂ™s a detail that elevates what is usually such a humble dish. These shoestring fries are cooked in rare-breed Mangalitza pork fat and are gloriously crispy and flavoursome. We opted for two different styles of accompanying fries Sweet Potato Fries ($55) вЂ“ caramelised beautifully and a welcome change вЂ“ and Piggy Fries ($55) with garlic parmesan. Everything is proudly homemade вЂ“ and far superior. ItвЂ™s worth noting that there isnвЂ™t a big brand-store condiment in sight here.

It was so good we asked for a bowl of it for the table! And the secret winning ingredient? Homemade black garlic aioli. The grass-fed beef patty was juicy and well paired with the raclette. The BBвЂ™s Cheese Burger ($98), meanwhile, was rated вЂњbest ever burgerвЂќ by both our younger diners вЂ“ high praise indeed given the renaissance in burgers over recent years around Hong Kong. The accompanying honey mustard slaw was delicious too. The Crispy Chicken ($80) was exactly that, with juicy, melt-in-the-mouth chicken inside the crumb. Then our younger dining companionsвЂ™ eyes lit up as their burgers arrived. Top-notch burgers and a winning condimentДЄ short break followed, and we sipped our cabernet sauvignon. The Signature Beef Tartare ($160) was succulent, with nice acidity from the capers and gherkins, and a side of lightly toasted sourdough. Pork Belly Bites ($68) followed, the crispy cubes of naturally sweet pork pepped up with a sriracha mayo on the side вЂ“ and a squeeze of fresh lime for balance. Classic, crunchy and fresh with garlic croutons and DOP parmesan, it really hit the spot. First up was the HoganвЂ™s Caesar with Applewood Bacon Nibs ($93). Moving on to the dining section of the menu, the three categories of Grass-fed Beef, Pasture Raised Pork and Grass-fed Lamb soon had us salivating вЂ“ so many outstanding options to pick from! Happily, Jessica gave us some lovely suggestions, and our order began to arrive shortly after.

One thing you quickly notice on the butcherвЂ™s page of the menu is the reassuring disclaimer that items are вЂњon availabilityвЂќ вЂ“ this is because the restaurant supports sustainable farming methods, and supply varies accordingly. We were warmly greeted by Jessica who showed us to our table. Also, when you buy from the butcherвЂ™s counter to cook at home, the prices are extremely affordable for such quality. This is a nose-to-tail concept, with cuts of thick steak, wonderful pork and lamb, homemade sausages and burgers, not to mention homemade pГўtГ©s and rillettes, all vying for attention.

Nicely situated on a quiet seafront strip in Sai Kung, Bones & Blades has a very welcoming entrance, from the shelves of wine to the left, to the glistening butcherвЂ™s counter on the right вЂ“ a real showstopper. This tantalising prospect was too good for us to miss. As the refreshingly honest name suggests, when they opened their doors they also opened up all aspects of their operation for people to see вЂ“ bones and all! Bones & Blades is a new butcher and restaurant on the block in Sai Kung. Not just where, in fact, but also how, when and from whom. Best on the BlockДЄmong the greatest movements in dining over the past decade is the idea of food transparency вЂ“ that is, restaurants being informative and open about where they source their ingredients. We scour Hong KongвЂ™s restaurant scene to bring you the new and the noteworthy вЂ“ itвЂ™s a tough job, but somebodyвЂ™s got to do it! Here, Karl Woodbury checks out Bones & Blades in Sai Kung.

Blade and bones review