DOT COD SEAFOOD & OYSTER BAR

SEA BREAM WITH A MIXTURE OF CAVIAR AND TOBIKO FISH ROE

MUSSLES IN THE SEA, CUCUMBER JELLY, GARAM MASALA JOGHURT, WAKAME SEAWEED, SESAME SAND

AUSTRALIAN OYSTER POACHED IN DASHI, LIME PICKLE, CRISPY ONIONS AND A PASHION FRUIT SABAYON

FRESH BRILL

CHILEAN SEA BASS CHARRED WITH FRESH PEAS AND FEVES, GRELOT ONIONS AND A BLACK GARLIC EMULSION

ROASTED WILD BERRY MONKFISH WITH BROCCOLI PUREE, WATERMELON RADISH, PARMENTIER POTATOES, PARLEY AND TARRAGON BUTTER CRUST

CHOCOLATE GARDEN, RICH VENEZUALA CARAMEL CHOCOLATE MOUSSE, WHITE CHOCOLATE AND PEANUT PARFAIT, CACAO NIB NOUGATINE, YUZU GEL, SPROUTING PINK GRAPEFRUIT AND POMELO FRUITS

CITRUS, ELEMENTS OF CITRUS FRUITS IN TEXTURE AND FLAVOURS, JAPANESE YAMAMOMO, KALAMANSI JELLY, MANDARIN PUREE, LEMONGRASS AND LIME ICE CREAM

Dot Cod is an ideal spot for fresh seafood in a sophisticated atmosphere.  After recently introducing Chef Arron to the team, they now not only serve a great seafood selection, but innovative recipes that will get your taste buds excited.  I highly recommend the poached Australian oyster which was a rich and indulgent combination of decadent ingredients and texture.  The sea bream caviar was something I hope to eat on a weekly basis and went perfectly with little sips of white wine.  The main courses were a selection of deliciously fresh fish.  My favourite was the roasted wild berry monkfish which was served tender and seasoned with an assortment of flavours that complimented each bite.  As a seafood lover I can’t wait to return for more.  Make sure to visit Dot Cod if you are craving fresh Western style seafood in HK.

http://dotcod.com/

Dot Cod, Basement, B4, Prince Building, 10 Chater Road, Central