As the name suggests, Wooloomooloo Prime is the group’s most premium concept, and the new branch definitely stays true to this. Everything about it screams elegance, from the floor to ceiling windows with an incredible view of the harbour, to the gorgeous terrace overlooking this view, to the sophisticated black and red colour scheme, to the impressive wine display and beautiful bar and, of course, the meat-centric fine dining menu.
I started my three-course meal with something I hoped would be nice and light, given that I knew my main course would not be. The tuna and spanner crab tartare, whilst still a generous portion, was thankfully as light as I had hoped. It was the perfect dish for summer, as the chunks of buttery avocado and sweet orange added a burst of freshness.
The moment I saw Beef Wellington on the menu, I didn’t even bother to read the other options; this is one of my all-time favourite dishes that never fails to put a smile on my face. There are few places in Hong Kong where you can find a proper Beef Wellington, so you have to seize the opportunities when you get them.
The pastry was perfectly crispy and buttery, giving way to a layer of traditional mushroom duxelles, Parma ham and a huge slab of delectably rich foie gras, sitting atop an Australian 8oz fillet mignon that was beautifully tender. This is the only 100% grass-fed steak they serve at Wooloomooloo Prime and, although some argue that the flavour may be less meaty than grain-fed steaks, with all the other rich flavours at play, it was just perfect and melt-in-the-mouth tender.
Just in case we hadn’t eaten our share of beef, a ginormous Australian Wagyu Tomahawk steak arrived, silencing the entire table. I tried to indicate just how enormous this steak was by photographing it next to a fork, but the photo doesn’t do it justice. Imagine that the actual steak was bigger than my face, the bone as long as my arm, and all 60-odd ounces of this 350-day grain-fed steak were as tender and juicy as they come. Although it was beautifully tasty on its own, there were four sauces to choose from – red wine Madeira, peppercorn, classic jus and morel mushroom – as well as four kinds of mustard.
For dessert, again opting for a lighter, summery option after all that meat, I had the pavlova with fresh fruit and passion fruit coulis. Passion fruit is up there amongst the gods of all fruit in my opinion, and here it added a lovely refreshingly sharp zing to what is otherwise quite a sweet dessert
Service at Wooloomooloo Prime reflects the high standard of the restaurant; the waiters are friendly and knowledgeable, showing true passion about the food and wine that they are serving. Obviously price tags are high, with a three-course menu likely to cost you around $700, before wine and service. It is evident, however, that the ingredients are of exceptional quality and, once you take in your surroundings, including the incredible view, you’ll know it’s all worth it.
Wooloomooloo Prime, 27-28/F, Soundwill Plaza II – Midtown, 1 Tang Lung Street, Causeway Bay, Hong Kong, 2771 3600, www.wooloo-mooloo.com