The Ocean by Olivier Bellin brings breezy flavours of Brittany to Repulse Bay
The monkfish is slow-cooked, then pan-fried and served with artichoke that is cooked in house-made pork powder and pig fat, and whose flavours are enhanced with jam paste
FARE Breton, featuring the best of earth and sea, with Olivier Bellin’s signature buckwheat. AMBIENCE Spacious, with sweeping sea views through floor-to-ceiling windows, the décor is artfully designed with an aquatic theme, from the shell-like booths to blue features. COST Degustation menu, eight-courses HK$1,588, add HK$788 for six glasses of wine pairing. Or, the dishes can also be found on the à la carte menu. WHO TO BRING Family, friends, a date, a large gathering for celebrations. TURN-ONS The service is always spot on here, with knowledgeable staff explaining the dishes and wines they serve. We start with three amuse bouche, all of which have a taste of the ocean and citrus, refreshing to the palate. We tried the green asparagus and fresh cold burrata with warm haddock milk foam, finished with vinegar and baby spinach. It was deliciously light and the combination balanced well, both in terms of flavours and textures. We also tried the monkfish, which is slow-cooked, then pan-fried and served with artichoke that is cooked in house-made pork powder and pig fat, and whose flavours are enhanced with jam paste. This dish was perfectly cooked and evoked flavours of Brittany. The oven-baked pigeon in puff pastry with buckwheat grain was also amazing. The pastry locked in the pigeon flavour and kept it moist. The pigeon is served with the deboned leg, confit style, and comes with foie gras, mustard, mushroom, fermented rice and potato croquette topped with offal and periwinkle juice. For dessert, we loved the crystallised apple on vanilla ice cream and cold apple foam garnished with crushed almonds, and the strawberry tart which was packed with a symphony of seasonal fruits into a strawberry confit, with strawberry foam served on an opened tart-base pastry garnished with basil cream. The dessert is finished with biscuit ice cream and jewelled cream on the side. TURN-OFFS We went on a Thursday evening and there were only a few tables occupied. The food and space is amazing. but maybe Repulse Bay is not the best location for a fine dining restaurant. DRINKS There is a full bar and sommelier to guide diners with some great wine pairing ideas.
THE OCEAN BY OLIVIER BELLIN
East Wing, L2, The Pulse, 28 Beach Road, Repulse Bay