A nice piece of roasted turkey is necessary for a Thanksgiving feast, especially for Americans.
Fish & Meat, hence, are now thoughtfully serving a whole free range turkey with endless sides of Italian sausage, foie gras, house-made cranberry sauce and of course turkey gravy during the Thanksgiving to Christmas season. The choices doesn’t just limit to these; Roasted Bone Marrow Mash, Garlic, Leek, Beef Jus and Sweet Corn Polenta are also some favorite classic sides available at Fish & Meat.
Coming back to such an elegant and rustic spot in Central, it has dim lightings at night that give a romantic atmosphere and the usual industrial wooden furnitures with homey family feeling.
Some new additions on the starter menu are chargrilled asparagus with jamon serrano and an addicting roasted red pepper based romesco sauce with a nutty texture; a more complex flavor of seared foie gras with turmeric crispy veal sweetbread that has an aesthetically pleasant presentation as well as the most favourite thick-cut salmon, which has been cured in house, goes with sour cream and salmon caviar.
As for our Thanksgiving celebration, we are served with the whole portion of turkey from legs to breast. The turkey leg is needlessly tender and flavorful but the turkey breast also surprises me with its amazingly moist and clean cut. Some condiments of sweet cranberry sauce and brown gravy are absolutely necessary too!
A good value of lamb shank is another new item on the main course. Even though I aren’t a lamb eater, the way it is braised and slow simmered with lamb jus to a succulent piece of meat has made it irresistible to eat, especially with the crunchy peanut topping and mango sauce.
Finally, who could miss such decent desserts? Lemon curd tart with a dollop of toasted meringue, chocolate fondant with stunning molten center, it pairs perfectly with Tahitian vanilla ice cream and drizzle of thick salted caramel sauce on the side.
Grilled Asparagus, Spring Onion, Serrano Ham, Romesco
Crispy Veal Sweetbreads, Foie Gras, Carrot, Almond
House-cured Norwegian Salmon, Trout Roe, Dill Sour Cream, Celeriac Remoulade
Whole Hunter Valley Free Range Turkey
Cranberry sauce, gravy, classic turkey stuffing
Slow Cooked Australian Lamb Shoulder, Lentils, Peanut, Lamb Jus, Carrot, Mango
Sicilian Lemon Tart, Italian Meringue
Dark Chocolate Fondant, Salted Caramel, Homemade Tahitian Vanilla Ice-cream