Rating: ★★★☆☆

Address: 2/F, Parekh House, 63 Wyndham Street, Central 中環雲咸街63號巴力大廈2樓

Telephone: +852 2810 9881

http://cvche.hk/

城中每個月都有不少新餐廳開業,而最近的都是一些比較新潮,有特色的食店。Cvche反而返撲歸真,主打生蠔及其他海鮮,不供應過於花巧的菜式。Cvche 的生蠔新鮮肥美,多款 ceviche (切粒魚生) 亦清新可口,鮮味無窮。價錢雖然每位大約$600-$700,但以海鮮餐來算還可以接受。Cvche不時會推出一些優惠,例如每位$450的晚市套餐,或逢星期五晚的生蠔夜,每隻生蠔只售$15,十分超值!

Despite how crazily high rental prices have become, new eateries have still been popping up every week in Hong Kong this year. Unlike many other new restaurants which are hip, no-booking and have a novel dining concept, Cvche is a grounded seafood restaurant and bar that simply focuses on premium oysters, ceviches and other seafoods.

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Operated by the Plume Group (of 7Heaven and Bar 6ix), the restaurant takes over the second floor of Parekh House which used to be Hakka Yeye. The oceanic-themed decor of the restaurant is sleek, intimate and subtly luxurious, and the seafood bar which faces the open kitchen is a fantastic place for a post-work dinner.

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(1) We started off with some freshly shucked oysters (12 for $415), which are imported daily from three different regions. I thoroughly enjoyed the Normandy and Coffin Bay oysters, and found the cucumber-chive vinaigrette and the cocktail sauce very well adjusted.

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(2) As we were dining at a restaurant that is named after ceviches, the Mexican ceviche of salmon, tuna and red snapper ($138) certainly did not disappoint. The salmon, tuna and red snapper were excruciatingly fresh, and the sweet, fruity flavour of the pineapple juice transformed the dish. We could not stop munching on those thin, crispy corn tortillas either!

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(3) The sherry vinegar ceviche of tuna with iberico ham ($158) was delightful. The iberico ham offered an element of saltiness and crunch against the tuna ceviche, and some fresh orange juice added a bright, fruity note.

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(4) The sea scallop carpaccio with truffle oil, lemon essence, lumpfish caviar ($170) was an explosion of sea-fresh flavours, and the lumpfish caviar provided a lovely counterpoint against the smooth, sensuous scallop carpaccio.

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(5) The hand cut steak tartare with shallots, gherkins, capers, egg yolk ($208) completely took us by surprise, as we did not expect to find one of the best steak tartares in Hong Kong at a seafood restaurant. The beef tasted pristine with a clean meaty flavour, and the amount of shallots, gherkins and capers was appropriate. The pomme frites, however, while beautifully soft and fluffy on the inside, were not crispy at all.

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(6) The kitchen certainly nailed its raw seafood dishes, but perhaps needs to work on its deep frying techniques. The crispy soft shell crabs with dressed vine ripened tomatoes ($145) had a decent taste, but were soft and soggy, probably because the oil was not hot enough. The sauce was a bacon emulsion mixed with sherry vinegar, which I found a tad too rich to accompany the deep fried food.

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(7) The Australian King salmon ($350) was an accomplished dish. The salmon was attractively crispy-skinned, and the pomegranate, organic faro and watercress added a range of vibrant textures and flavours. The persimmons were succulent and delicious, but my dining companion, a rather traditional Chinese man, pointed out that persimmons should not be eaten together with crabs (our previous dish) according to Chinese medicine theories, due to adverse interactions between the two.

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(8) The Boston lobster linguine with leeks, semi-dried cherry tomatoes, fresh tarragon ($370) was sheer bliss on a plate! Made from the chef’s own family recipe, the sauce was buttery and completely flavour-packed. The lobster was also fresh, firm and juicy beyond reproach. I wouldn’t mind a little bit more lobster meat though.

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(9) After having the lobster linguine, we decided to round up the meal with some desserts. I liked how the Lemon Tart Brûlée ($78) was brûléed on the surface, and the piece of biscuit that came with it somehow made me very happy! I wished, though, that the lemon tart was more acidic and creamy.

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(10) The Chocolate bomb ($90) had an enticing cocoa taste, but the texture could have been more moist and buttery.

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Dinner at Cvche costs around $600-$700 per head (including a glass of wine), which is reasonable given the seafood-heavy menu. As the restaurant is relatively new, they have some awesome promotions, such as set dinners that only cost $450 per head, or oyster Friday nights when oysters cost $15 each – do look out for these bargains!