BEER BREAD (SUNTORY DARK ALE)
GUERNSEY BUTTER
TARTARE OF HIRAMASA FROM FROM NAGASAKI
SMOKED COD’S ROE, UNI
BAKED WILD HEREFORD BONE MARROW & SHORT RIB
PICKLED WALNUT, DAIKON, MARMITE BUTTER
“SPAGHETTI AND MEATBALLS”
MANGALICA MEAT BALLS, PIG SKIN SPAGHETTI, TOMATO RAGOUT
MANX LOAGHTAN MUTTON CHOPS
MINT GREMOLATA, ZUCCHINI
GINGER BISCUIT TRIFLE
RHODA’S OLD FASHIONED
MICHTER’S BOURBON, HO– USE BOURBON SYRUP, BITTERS
Rhoda, the creation of Chef Nate Green formerly of 22 Ships, is a modern and stylish eatery serving luxe comfort food at its best. Passionate about each and every dish, his menu changes daily dependent on the freshest produce, meat, and fish available. He communicates with the farms directly and is extremely knowledgeable about where each ingredient is sourced and how they are raised. Fish is delivered from Japan each day and the Manx Loaghtan Mutton come from Langley Chase Organic Farm in Wiltshire, England and only have a limited number worldwide. We loved the ambient design of Rhoda, their interactive open kitchen and the inviting bar. Favourite dishes of the night included the delicate and fresh Tartare of Hiramasa from Nagasaki with Smoked Cod’s Roe and Uni, the flavourful Baked Wild Hereford Bone Marrow & Short Rib with Pickled Walnut, Daikon and Marmite Butter, the melt in your mouth Mangalica Meat Balls with Pig Skin Spaghetti and Tomato Ragout, and the unique and tender Manx Loaghtan Mutton Chops with Mint Gremolata and Zucchini. Make sure to check out their beverage menu featuring a wide range of craft beers, affordable wines by the glass, and innovative cocktails. A new foodie destination added to the HK map.
RHODA, 345 Des Voeux Rd W, Sai Ying Pun, Hong Kong
2177 5050