Restaurant review: Beefbar in Central has a great selection of meat
Australian Black Market Black Angus short ribs were fantastic and there are cuts to suit all appetites, but soufflé was a letdown
The best thing about Beefbar is the beef, which should go without saying, except that steakhouses don’t always get it right. Beefbar offers a great selection, including certified Kobe, American corn-fed prime-grade Black Angus, and two types from Australia. The beef is available in an extensive range of cuts, served in reasonable sizes – too often at other places, you have plenty of choice if you want something that is 400g or larger, but if you have a small appetite, the only offering is filet mignon, which is the boneless chicken breast of the beef world.
Guinea fowl ravioli (HK$210) had a good amount of stuffing in tender pasta, although we couldn’t detect the chamomile in the light, clear broth.
My tuna and avocado tacos (HK$180) were technically tostadas; the tortilla was flat and crisp, instead of being wrapped around anything. The first one tasted dull, but it was nothing a little salt couldn’t cure because the tuna was of good quality.
I searched the menu for an unusual beef cut and found it in the Australian Black Market Black Angus short ribs (200g for HK$380). It was fantastic – the fatty, boneless meat had been slow-cooked so it was an even red throughout before being coated in herbs and seared. It was so rich I could only finish about three-quarters of it. My guest’s bone-in fillet (500g for HK$740) was much more austere, with leaner, firmer meat. We’re not sure what the point is of a bone-in fillet, though.