When we visited Stone Nullah Tavern, it lacked signage, so we had to go inside to verify we were in the right place. Its interior is a cross between a living room and a barn, with a giant wooden sliding door. The restaurant claims to be “new American”, which is defined as using fresh organic ingredients. There aren’t many items on the menu, and portions are described as “medium” – but we thought they were on the small side.
For starters, the chicken liver and onion dip (HK$100) was delicious, with the chips artfully arranged like a flower, and the dip was well seasoned. Another highlight was the mac and cheese (HK$80), which came with an organic egg yolk that was mixed at the table to
add extra flavour.
But other dishes didn’t merit much attention, such as the grilled asparagus (HK$100), which consisted of two long stalks cut in half and drizzled with crustacean butter. Another was the pork brisket (HK$130) – thick slices of ham braised in malt liquor, served with pickled lettuce and a stack of crackers.
We liked the clams (HK$130), which were juicy in a slightly spicy tomato sauce, but the deep-fried tripe garnish was redundant.
Finally, the hyped “fat kid cake”, featuring layers of crème brûlée, chocolate ganache and beetroot cake, turned out to be overwhelmed by chocolate.
For drinks, draft and bottled beers are available. BC
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