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RESTAURANT REVIEWS
109
Jun-Jul15
A bit of a Lan Kwai Fong institution,
Post
97
has been recently overhauled and
transformed into a venue that promises
“a spirited toast to the marriage of
botany, booze, and food.” The concept
is modern British/European food paired
with exquisite cocktails in a Victorian-
era setting.
Themenu is surprisingly extensive and
all plates are prepared to be shared. The
pairing of food and expertly handcrafted
cocktails is a unique concept and
definitely worth a try. We tried five
dishes between two, with accompanying
cocktails. The
Octopus Lollipops
were
tender, and the potato, marinated in
the salt-water juices from the octopus,
was lovely, with the right amount of kick
coming from the paprika and aioli. Next
came slow-cooked
Victorian lamb ribs
,
with organic Greek yoghurt. The lamb
Post 97
UG/F, 9 Lan Kwai Fong, Central
2810 9331 |
post97.comMUST-TRY DISH:
Victorian lamb ribs, accompanied by a
Punica Swizzle
was fresh and juicy, and literally falling
off the bone. The cocktail pairing was
the
Punica Swizzle
– rosemary-infused
vodka, pomegranate, lemon juice and
syrup – which really complemented
the flavours of the lamb. It was also
beautifully presented, with a handmade
ice bowl holding the pomegranate, and
a stainless steel straw to keep the drink
at the right temperature.
The vegetable dishes were equally
impressive, and very creative. The
baby beets, goat’s curd, capers and
Cantabria anchovies
was a lovely
blend of salty, creamy and sweet,
and was matched perfectly with the
Southside
– a blend of gin, mint, lime
juice and syrup like summer in a glass.
Roasted
sweet potato and jalapeno
with grated quesco fresco cheese
and yuzu dressing
was an interesting
combination of flavours – Asia meets
Mexico – and it all just worked together
somehow; The
Detox Punch
was again
the right cocktail for this dish. With gin,
yellow bell-pepper juice, pineapple,
lemon juice and agave syrup, this drink
was fresh and light and tasted almost
healthy.
We finished up with
rocky road
for
dessert. It’s hard to go wrong when
combining chocolate sauce, ice cream,
biscuit and marshmallow. The
Botanist
Brew
, by far my favourite cocktail of the
evening, was a lovely end to the meal.
A lot of thought and effort has gone
into creating dishes and drinks that
work perfectly to bring out the best in
each other. There’s a definite focus on
elevating “pub food” to a new level, with
healthier and more refined options than
you would usually find on a bar menu.
All of the ingredients are fresh and high
quality, which really comes through. The
setting is classy but cosy, and makes
a refreshing change from some of the
seedier venues nearby, and it’s the ideal
venue for your next date night, girl’s
night or any night where really good
cocktails and food are your priority.
Brooke Chenoweth
Slow-cooked Victorian farm lamb ribs