THE opening of the week is Q, the 97 Group's first restaurant in Quarry Bay. The new venue, on the corner of Hoi Wan and Tong Chong Streets where motor shops and noodle stalls used to be, is typical 97. Nichole Garnaut's imprint is everywhere, beginning with some stunning black-and-white food and figure photography.
The menu is bread-and-butter simple, with a little jam for the toast selection ($22) and whipped honey butter for the banana oat-flour pancakes ($45). That's for breakfast.
The rest of the day is as well catered for. The snack menu, served from 3pm, includes thick potato and yam chips ($40), thick pork sausage with garlic mash, braised cabbage and gravy ($60) and spinach and ricotta ravioli ($60).
Lunch and dinner are a little more meaty: fillet steak with grilled polenta, sauteed spinach and salsa verde ($140); and charred radiccio wrapped in pancetta with a pesto dressing and crumbled goat cheese ($75).
That's about as complex as it gets until January, when the restaurant's production kitchen nearby will be completed. The opening is scheduled for Thursday.
Morning orders This is the latest Sunday morning choice: la bed or La Bodega. If your bed is warm, La Bodega's new Sunday brunch is hot. Winter morning heaven has to be sipping hot chocolate and picking at chef Rosemary Lee's Spanish breakfast spread. There are various combinations of eggs and sausages, sandwiches, salads and interpretations of Spanish fare.
