Zurriola (Game Menu)

Zurriola (Game Menu)

Where:
Zurriola (you can check my original review out here)
18/F, The One, 100 Nathan Road
Tsim Sha Tsui, Hong Kong

Phone:
+852 2253 7111

Price:
Yo, I got my invite on.  I’ve included the prices below for the Zurriola menu items.

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The deal:
It’s no secret that I’m a massive fan of Zurriola since Executive Chef Daniel Birkner moved across.  If you catch me on my FY Noms FB (for real though, why wouldn’t you want a random internet homie to show up on your page to give you a ‘Fuck yeahhhh’ when you deserve one), I’ve encouraged any number of random internet FYN homies to check out Zurriola’s beautiful and inventive Modern European food when they’ve asked me for a recommendation.  Of course, it’s also imperative that you definitely finish up that rad as fuck meal with Zurriola’s seriously major cheese platter.  I can’t emphasise this enough, you are definitely living your life wrong if you don’t get all Kanye up in that French raw milk cheese deal and be all “Where are you Yeezy Cheesey??”.

Zurriola are running a game menu in November and December, in line with the European seasons.  As it’s allegedly Autumn in HK, this means we should be getting all romantic and shiz, wearing ridiculous Arctic suitable puffa jackets and cuddling up with big round goblets of bold reds and then celebrating the changing leaves by eating strong, robust game meats of delicious wild animals like deer and boar.  Let’s just push to one side the fact that it’s almost mid-November and most of HK is still puffa jacket free, but honestly I’m led to believe that HK will get cold at some point in time.  NO REALLY, I SWEAR WINTER IS COMING.

GoTwinteriscoming

To console myself with the fact that it feels like I’m always going to be a sweaty-ass mess in HK, I tried to hide my weather related disappointment by eating a fuck tonne of delicious wild animals paired with all sorts of earthy, warm ingredients like pumpkin, mushroom and celeriac.  I got my invite on here, so I managed to get a taste of everything even though Zurriola’s game menu isn’t meant to be eaten as a ‘tasting’ menu.  Rather, you should pick a starter and a main of your choice.  Before flinging yourself head first into all the French raw milk cheese with fruit bread that you can get your dirty mitts on.  So with my Deer Hunter pants firmly on, let me tell you about all the Zurriola game offerings that I obliterated my way through.

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  • Venison tartar (HKD178 +10% service charge):  I have always been partial to the meat of the majestic deer.  Maybe it’s because they’re so damn adorable or maybe it’s just because I fucking love bold, gamey flavours and rare as fuck meat.  So you can only imagine my unbridled enthusiasm towards small cubes of raw venison meat which have been dressed with dehydrated mushroom powder to deliver that fuck yeah umami earthy punch.  There’s also some thinly sliced cauliflower, cauliflower puree and micro-red shiso leaves to gently hint at some sort of cruciferous, anise style flavour. My fucking beautiful, beyond rare tartar – I’m swooning at the very thought of you.
  • Pheasant consommé (HKD108 + 10% service charge):  The pheasant consommé wouldn’t necessarily be for everyone but I reckon for people who can appreciate a super labour intensive consommé which has fucktonnes of flavour layers, you will be all up in this broth based shiz.  Just cooked pieces of pheasant with poached cubes of celeriac and celeriac puree are served in a clear brown consomme made from the roasted carcasses of pleasant pheasants and madeira.  The madeira gave it that warm, fruity roundness and reminded me of the overtones of red dates and herbs that you get in Chinese herbal chicken soups.  If only medicine was this fucking delicious and involved delicately prepared tender slices of pheasants.
  • Paté of wild boar (HKD208 +10% service charge):  This can be served either hot or cold and Zurriola served up the hot version.  It’s a mixture of strong wild boar meat and pistachios, served with mushrooms and pickled onions to cut through the rich boar meat. I could have eaten three of these.  I could have eaten it cold.  I could eat it right the fuck now and be fucking happy with my life.
  • Wild Boar Bourguignon (HKD348 +10% service charge):  This dish doesn’t look that big but it packs a heavy punch thanks to its rich fuck yeah flavours from the wild boar meat, braised vegetables and some water chestnuts for contrast.  It’s not Zurriola’s fault that HK is still so fucking hot that it seemed like this dish was two months too early.  I’d probably say this is your most ‘traditional’ style dish so maybe order this one if you’re into predictable through comfortably hearty fuck yeah dishes?
  • Venison loin (HKD540 + 10% service charge):  This is NOT cheap shit and I guess those wild running European Bambis aren’t cheap by the time you hunt them down and air-freight their chilled adorable carcasses to Hong Kong.  I assure you that this was a special fuck yeah moment though, beautiful pieces of venison loin served with a puree of creamy, sweet Hokkaido pumpkin, a flourish of a Hokkaido pumpkin ribbon twisted into a flower and just candied ‘black’ walnuts.  Of course it was all art and beautiful as fuck.  But not as beautiful as it was eating this gloriously tender fuck yeah venison loin.  I was so taken by the ‘black’ walnuts that I asked for more details.
    FYN Fun Fact – a Lesson in Nutz:  Black walnuts are actually green walnuts which are picked unripe before the nutshell is built. These labour intensive fuckers than require pricking with needles and are watered for 10-14 days, requiring more needle pricking every damn day because it allows tannic acid to be discharged at the prick holes.  When all that laborious shit is done, the nuts are boiled in a syrup or broth to taste. These needy nutty bastards are then usually packed and sealed either in mason jars or vacuum bags and left alone for roughly a year.  You’ll be pleased to know that regardless of how long these inky beauties took to take this form, I managed to snack these up in mere seconds.
  • Ballotine of Deer Loin (HKD580 +10% service charge):  Fuckkkkk, I can’t lie to you and pretend that any dish that starts with a five handle is anything but really fucking expensive  But if it’s pay day, I’d say this ballotine is a boneless fuck yeah wonder.  Zurriola take the deer loin and roll it into a round, egg like shape.  It’s then served with a celeriac puree, Black Trumpet Mushrooms and a jus sauce that’s so fucking incredible you’ll want to bathe in it. If it was socially acceptable I totally would have licked the fucking plate.
  • Deer Shoulder 48/48 (HKD378 + 10% service charge):  While it may have a title that sounds a bit like a Justin Timberlake album, it is to signify that the deer shoulder has been cooked at 48 degrees Celsius for 48 hours.  Our waiter brings out the cooked deer shoulder to show it to us before it’s returned to the kitchen for slicing.  The menu might simply declare it as having ‘Brussel Sprouts’ and ‘Salsify’ (the root of the oyster plant) but of course it’s all fancy fucker times with individual brussel sprout leaves and swooshy black liquid trails painted across our plate.  The 48/48 deer shoulder has been seared before serving so it’s does get some char to it and it’s not an insipid mess that was cooked in a warm water bath.  SO FUCKING DELICIOUS.

One thing that I just cannot jive with at Zurriola is their fuck no plastic placemats which look like carpet underlay material.  While I’m all up in the food and there’s a fuck yeah harbour view, I just don’t think the dining room is modern enough to be trying to pull of plastic underlay placemats while charging HKD500+ for mains.

Despite dreaming about the cheese plate all day, I didn’t demand satisfaction at this point.  If only because I’d eaten my way through a small mob of delicious, tender deer at this point in time and was full as fuck.  One thing to note is the warning that you might find the odd piece of shot in their dish in a nod to authenticity and a sign of quality.  Unfortunately, no bad ass lead filled treats for me and I can report that my game meal was just full of fuck yeah delicious sauces and wild game.  If you’re jonesing for dem venison and wild boar feelings, it’s time to get involved before the end of 2015.

Verdict:
Fuck yeahhhh, cause oops I did it again, got lost in the game oh baby baby.  But fair warning, if you’re gonna pile in for the expensive venison related items make sure it’s on pay day.

 

 

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