BLUE BUTCHER: A REVIEW
- The FastTracker
- Sep 2, 2013
- 2 min read
(Source: Culture Stock Blog)
Ok so it’s Sunday but…
– …Arrive and order G&T.. good news- they have fever tree + Bombay J: bad news.. tonic warm… so guy tries to chill glass with one massive ice cube. Useless. Tastes like an alcoholic drink you have at a student house party – warm and when ice melts, will be watery.. Can’t drink it, so send it back [it reappears on bill at end – hk$90.00]
– Up to table… DESIGN is AMAZING………… Seated at table… Start to order…
o NO potatoes to go with steak? Two bizarre pasta dishes offered as “starch”!!!!!!!!
o Beans come with honey [sweet – horrible] so ask for them without the sweet stuff [see later]
o Order mains and glass of wine
o Glass of wine is the smallest I’ve ever seen
– Mains arrive…
o No sign of sides
o No offer of mustard / condiments etc
– “Do you have mustard” [it’s a steakhouse]
o “yes”
o Next thing, he arrives at table and dollops spoonful of mustard on wooden plate.
o “what’s that?”, Dijon….
o “I want English”
o Oh.. ok .. another dollop arrives in a few minutes
o Waiter next spotted across street having a cigarette outside 7:11
– Sides arrive eventually..
o Beans WITH honey
o Macaroni cheese as uneventful as it could be
– Steaks are AMAZING
– Waitress gives extra glass of wine to compensate for beans [she’s trying hard + lovely]
– Order desert
o Maple syrup tart – it wasn’t it was a lemon tart with maple crumbs on top. Ok but far from exciting.
– Get the bill
o G+T on there / beans on there
o They’re removed.. HK$1,800 with two glasses of wine
Food is probably amazing [when they’re got their ordering right]
Service was shocking.. don’t know who manages it but……………….
AMAZING venue, GREAT steak.. and with someone managing it that knows what they’re doing, it’ll become an institution.
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