[Review 4969] A fine dining bar @ Cima Fine Dining Bar

17/01/2016
Cima Fine Dining Bar
灣仔軒尼詩道239號3樓
3/F, 239 Hennessy Road, Wan Chai
https://www.openrice.com/zh/hongkong/review/a-fine-dining-bar-e2534973


I didn’t know what to expect at this place because all I knew was that it served Japanese and Western food.
When I arrived, I was greeted with a screen that stretched across the bar showing impactful videos.
The bar table is an aquarium stretched out like the screen with tropical fish swimming inside.
We sat in view of the screen and had fancy cocktails and dishes.

Here was what we had:
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Caprice salad:
Tomato, sesame sauce/ molecular fish roe/ edible flower.
 0 讚好

A refreshing colourful salad that tantalized our palates.
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Roasted Hokkaido Scallops: $160/3 pcs
-Butternut Puree, Dry Bonito, Lobster Foam
 0 讚好

These were delicate scallops dressed in light sauces.
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Grilled wagyu beef:
A4 Japanese wagyu beef/mash/mixed vegetables/oden turnip/perigord truffle

The beef melts in your mouth and it was paired with a nice mix of vegetables.
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Braised lobster:
Morchella, sea urchin/cream/minced garlic/spring onion bulb/edamame bean

The lobster was springy surrounded in a delicious creamy sauce.
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Seafood carpaccio with plum sauce:
Snapper/salmon/scallop/sea urchin/shark cartilage/salmon roe/cherry vinegar/turnip/olive oil/balsamic vinegar/celery/lemon

An appetizing carpaccio with a touch of sweet plum sauce decorated with edible gold foil on top.
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Cima special roll:
A4 Kagoshima beef/sea urchin/salmon roe/tuna/caviar/crabmeat/sushi egg/cucumber/Kabayaki sauce/gold leaf

The roll was a nice combination of everything.
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Wine cooler horse carpaccio:
This was an eatail, which means edible cocktail.
It was a blend of fresh pressed orange juice, egg yolk, olive oil and celery salt, Wine cooler poured onto a Martini glass with horse meat on it, finished with an orange peel.

It was my first time consuming horsemeat and I was quite surprised that the layer of fat was thick because horses don't look visually fat.
Anyway, the texture and taste was a bit like parma ham.
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Linguini with Seared Foie Gras in Balsamic:
-Cepes, Goose Liver, Balsamic Reduction

Although it looks heavy, it was not because the linguini has this sweet and sour balsamic taste with a prized goose liver on top.
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The drinks served here have a touch of Hong Kong because they are named after some notable places in HK.

Kai Tak:

Strawberry, chili, tequila/pomegranite syrup/crushed ice
Just like Hong Kong weather sweet and hot!
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Rednaxela (named after a street called Alexandra was spelt backwards which is just off the mid level escalators near the mosque)

Cream/japanese egg white/Frangelico liquer/icing sugar/ground nutmeg
Tasted a bit like baileys with a foamy texture.
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Dragons back:
Scout Whisky, Fresh Ginger, Fresh Lime, Icing Sugar and Ginger Ale

This one was my favourite because I like the citrus gingery tones.
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M Mariage:
Lychee liquer – cranberry fresh lemon juice lemon peel

Didn't try this one.
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Fairy:
Lychee Liqueur, Green Mint Liqueur, White Rum, Fresh Grape fruit and Tonic water

Didn't try this.
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