This Sai Ying Pun restaurant, a part of the French Creations group is releasing their new menu for guests and extending their opening hours to 7 days a week for local visitors and tourists to enjoy their meal at. Specialized in cooking true authentic French cuisines; Chef Frank Lebiez puts a touch of Provencal to their food, giving the set lunches, brunches and a la carte a special flavor.
Opening our meal of the night for us is a taste of their newest Apple Martini. Clear like apple soda with a thin layer of foam on top, the drink is balanced well with the alcohol and the freshness of the fruit; a great sour starter to get the stomach going.
Served on crispy pieces of toasts is their traditional salmon tartar, the Tartare de Saumon au Conteau. Diced up salmon are mixed with herbs and onions, topped with a thin slice of lemon; a single bite is enough to explode the taste buds with flavor.
There is also the beef tartar for an alternative choice but identical scrumptiousness.
After the entrees came the A Partager, the Calamari with tartar sauce. This Calamars “Tempura” Sauce Tartare covers the fat squid in a casually tempered batter, resulting in a golden bite of crunchiness enlightened with some onion filled tartar sauce.
How can we not have snails when we’re at an authentic French restaurant? Another to share dish presented is the Garlic butter snails also served with toast if you prefer. Moist but not too oily, the escargot is soft and flavorful with the herb and the process of baking.
The Poelee de Saint- Jacques and Poireaux featuring lovely sized scallops are cooked with leeks resulting in a buttery texture. Creamy and gentle, it is a great dish to share amongst gatherings with families and friends.
To round off the meal, 2 desserts were offered to tease us ladies. With the crackling crème brulee sweetening our mouth; theChocolate mousse definitely brought our sugar level up as a creamy indulgence.
We even cleared out the cup with the ends of our spoons, not leaving any traces of mousse behind. This is just a portion of the menu they have at Metropolitain, reserve your table now to try out their full set of appetizers, to share dishes, mains and desserts.
G/F, 46 High Street, Sai Ying Pun
Written by Joyce Tsang