Carnivores With A Conscience
With both the health-conscious and nose-to-tail foodie trends spreading like wildfire through Hong Kong, it’s no surprise that hot new eatery Wild Grass opened to great reception, creatively catering for both diner-types with a meat-centric menu (plus a few fish and vegetarian options) that uses 70-80% organic, locally sourced ingredients.
The brainchild of chef-cum-restaurateur Jean-Paul Gauci of Cafe Lisboa and Cococabana, WG’s eco-style decor includes flooring, bar and tabletops made from reclaimed wood and mismatched white chairs that create an intimate, country-cottage feel, with a splash of colour coming from artwork sourced from local galleries.
Farm-to-table fresh and changing with the seasons, the fare begins with appetizers like Scottish ocean trout with sour whiskey dressing, spicy Piri Piri prawns on tomato and shallot salad, or the specialty oxtail dumpling starter with winter vegetables.
As for mains, there’s a butter-basted plaice fillet, 5-hour beef shin, suckling pig topped with apple and parsnips, or their meaty signature, the slow-grilled OBE rump steak made from free-roaming, grass-fed Australian Outback cattle, served with basil-peppercorn relish and fries. Sate the sweet-tooth with classic home-style desserts like berry oat crumble and caramel custard tart, or stick to savoury with the farmhouse platter of international cheeses and Mediterranean fruits. Wild!