With the arrival of veteran Chef Pieter Fitz-Dreyer, comes playful and seasonally inspired new additions to Flint Grill & Bar’s much loved a la carte dinner menu. Embark on a journey of the taste buds at this restaurant and bar tucked away in JW Marriott Hotel Hong Kong, where the dishes are brought together with refined craftsmanship using quality, sustainably sourced food. Drawing on the British chef’s twenty years of international experience and love of innovative yet simply executed dishes, Flint Grill & Bar’s bold fresh dishes continue to ignite excitement among Hong Kong’s dining crowd.
On what he brings to the Flint Grill & Bar’s table, Pieter says, “I’m classically French trained, so understated, quality and fresh seasonal products are the roots of my cooking, but I always like to add a fun, cheeky and modern twist to the presentation. I love to work with the best sustainable suppliers and have been strengthening our global relationships to source top quality meat, fish and vegetables which I introduce into new weekly additions in our seasonal lunch menu as well as the dinner a la carte menu. I’ve also been inspired to expand the raw bar concept with fresh crudos from Japan, France and New Zealand.”
Whet your appetite at Flint Grill & Bar with their new selection of starters, including a colourful and delicate Hamachi carpaccio(HKD190) served with Bloody Mary jelly, avocado wasabi and celery leaves – the playful presentation is testament to Chef Pieter’s playful creativity. Feel the summery warmth of Spain with the Seared Scallops (HKD190), served with Iberico chorizo, lemon puree and foraged sea herbs from the British coastline. In an Asian inspired creation, the BBB, Baked BBQ Bao, (HKD150) is slow-cooked pork with golden apple miso and maple sauce encased in a fluffy bun. Take pleasure in Salted-Baked Beetroot (HKD140) with house-made labneh, wild oxalis, pistachio and buckwheat honey; fresh, light and colourful the dish has an aroma of thyme and orange zest.
A selection of mains which bring together globally sourced, premium ingredients includes the restaurant’s signature Linz Heritage Prime 45 Dry Aged Rib Eye (HKD490 for New York strip and HKD590 for prime rib-eye on the bone). The finest USDA prime meat, carefully selected for its correct balance of marbling, size and aged quality, is ordered exclusively from a family-run farm in the mid-West, U.S. The Charred Akaroa King Salmon (HKD780) uses sustainably sourced, sea-reared Akaroa New Zealand salmon, a breed handpicked for its superior taste over fresh water relatives. Bringing a flavour of a summer Kiwi barbeque to the table, the dish is great for sharing and is served with a fresh quinoa pomelo salad and bois boudran dressing. Diners ready for an adventure of texture and flavour can’t miss Flint’s Suckling Piglet (HKD1,088 for whole and HKD588 for half). The marinated roasted pork leg, shoulder and maple cured loin are served with Scotch egg and a crispy ear salad which beautifully compliments the full-flavoured succulent meat.
Adding the cherry on top of the meal is Chef Pieter’s dessert selection and his spin on a traditional S’mores Tart (HKD80). A home-made graham cracker crust is baked with wheat flour and honey and served with a homemade graham cracker ice cream. Those who prefer their dessert on the fruity side will enjoy the Panna Cotta (HKD80) with raspberry, black sesame and lychee rose granite, a dish which is inspired by Chef Pieter’s experience in Asia.
Chef Pieter’s new additions to the a la carte menu elevate everything that diners love about Flint Grill & Bar – quality ingredients-driven dishes energised with creative spark. The under-the-radar restaurant and bar offers something for everyone, from foodies with their fingers on the pulse of Hong Kong’s dining scene, young professionals who work hard and play even harder to those looking simply for a great place to eat and socialise. Diners are sure to fall in love with Flint Grill & Bar’s new menu and the world of experience it brings with it.