Having just opened in March of this year, it is fair to say that Ship Street’s Mr Brown has whipped up quite the foodie-frenzy in the Wan Chai district. Next up, the grill and smokehouse excitingly presents a weekend brunch offering that is sure to entice and excite the weekend warriors.
Priced at HK$350 per person and served from 12pm – 3pm every Saturday and Sunday, Mr Brown introduces eight lip-smacking new dishes to the Wan Chai brunch scene. Combining influences from Head Chef Asher Goldstein’s hometown of Tel Aviv and the Mediterranean region, merged with Australian style wood fired cooking; the new menu offers a choice of fresh fish, succulent cuts of meat and flavorsome vegetable dishes all of which are smoked, roasted, baked and grilled to perfection.
The weekend brunch begins with a serving of five starter plates, including favourites from the a la carte menu like Corn and buttermilk fritters with fermented chilli and mahon, Argentinian influenced Beef and monterey jack empanadas, Grilled prawns with salsa verde, house cured and Smoked ocean trout with mustard and pickles and a flavoursome mix of Egg mayonnaise, anchovies and caramelised onions.
Five main courses are available to choose from, each showcasing Chef Asher’s diverse cooking techniques. Choices include Spit roasted porchetta pork, over chargrilled wood, BBQ cauliflower grilled and served with tahini and preserved lemon, and a grilled fillet of Seabass with seaweed butter.
Pulling on the heart strings of ‘breakfast buff’s’ everywhere, the Brisket breakfast muffin is layered in pickled onion and barbecue sauce causing a right midday stir. Also available as a main course is Grilled chicken, paprika, tomato.
All mains are accompanied by Ember baked potatoes, cooked with confit garlic, dill and sour cream; and a Cabbage, parmesan, mint and hazelnut salad, offering both a deliciously light side and comfort carbs at their best. Dessert includes both Burnt cheesecake and a delicate serving of Smoked and grilled fruits with Buttermilk cream.
For an added HK$150 per person, guests can enjoy two hours of free-flow cocktails like the smoked paprika Bloody mary, spiced with Turkish ‘Urfa’ chilli, and fruity Bellinis, along with sparkling, white and red wines, draught lager, mocktails and soft drinks.
Online reservations between 12-3pm are now being accepted for weekends and public holidays.
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