Post 97 9 Lan Kwai Fong, Central, 21861817 Fare International cuisine. Ambience Relaxed in the early evening with a cool vibe and chic newly decorated interior, old stalwart Post 97 buzzes with the late-night Lan Kwai Fong crowd, especially on weekends. Cost About HK$450 without wine. Who to bring A friend who's a food expert; this place will impress. Turn-ons New Australian chef Richard Hannaby has cooked up an eclectic mix of international cuisine for the a la carte menu that's not only a pleasure to eat but beautiful to look at. The smoked salmon, cucumber, fennel and pear watercress salad with almond aioli was packed with lots of fresh salmon and bursting with freshness, flavour and texture. It looked small and compact, but was almost a meal in itself. The seared cuttlefish, chorizo, chickpea and chilli salsa salad was light and not too spicy, and the seafood was well cooked. The venison was tender on the inside, but slightly crisp on the outside, and its gamey flavour went beautifully with the vanilla polenta, slightly bitter swiss chard (similar to spinach), poached pear and delicious chocolate jus. The eye fillet with enoki mushroom, swiss brown and red wine jus was equally flavoursome and tender, and the smooth, creamy garlic and herb mash proved the perfect accompaniment. Turn-offs Even if you're a seafood fan, the head of the cuttlefish (though debeaked and thankfully without eyes) with intact tentacles in the cuttlefish salad can be offputting. Drinks An impressive selection of 90 bottles of pinot noir, riesling, chardonnay and rose wines from almost every region in the world. These have been conveniently paired with each dish on the a la carte menu, so you don't have to pretend to be a wine expert.
