Second restaurant from the winning team behind FRANCIS
New neighbourhood grill and smokehouse, Mr Brown is now open on Ship Street in Wanchai. The second venue from the team behind award-winning restaurant FRANCIS is a bigger and brasher version of their successful formula of tapas-style small and large share plates, in a lively neighbourhood environment, with a perfectly curated wine list.
Southern slang for the smoky, dark meat located on the outside of a barbequed pork shoulder, Mr Brown takes inspiration from a variety of cuisines, dishing up fresh fish, juicy cuts of meat and inventive vegetable dishes that are smoked, roasted, baked, and grilled to perfection.
A bespoke 2.1m Argentinian grill with adjustable cooking surfaces and unique clay pit design is the centerpiece of the dramatic open kitchen featuring up-close seating for 10 guests.
Using seasonal ingredients, Head Chef Asher Goldstein combines influences from his home town of Tel Aviv and the Mediterranean region with his experience of wood fire cooking in Australia; to create simple sharing dishes with strong distinctive flavours. The menu is split into small starter plates, vegetable dishes, larger smoke and grill plates, as well as desserts, and is designed for optimum sharing.
Among the 11 ‘Start’ dishes, highlights include the smoked Iberico pork neck muffin with fermented chilli aioli (HK$70 each) and raw hamachi with a leek ash crust and grilled avocado(HK$150). Vegetable dishes include the grilled cabbage with sesame and horseradish(HK$80), and kohlrabi – a flavoursome chargrilled turnip with pecorino and chilli (HK$80)
Heartier dishes include 14 hours smoked brisket, peppercorn, pickled onion, BBQ sauce (HK$180), a tender beef dish complemented by sweet and sour pickles; the cooked to perfection Lamb neck, eggplant, green tomato salsa (HK$160); half smoked duck with pomegranate molasses and fennel pollen (HK$240) and sea bass, fenugreek leaf, lemon (HK$200), a light yet succulent dish grilled over an open coal fire.
Delicious desserts include Caramel slice, malt & hazelnut crumble, burnt meringue (HK$70); and the light and fluffy Burnt cheesecake (HK$90) served with a sweet cherry sorbet.
Mr Brown also features a separate bar area where diners can wait for tables or sit and watch the expert mixologists at work. Sommelier, Simone Sammuri has assembled a list of 50 small label wines, alongside five international craft beers on tap and an array of cocktails, each with twists to reflect elements of smoke and fire. Highlights of the drinks menu include Ashes to Ashes (HK$120), a sour whisky cocktail of scotch, mescal, citrus, activated charcoal and hibiscus; and My Butter Half (HK$130), blending butter-washed Bourbon with salted golden syrup and bitters.
With only 55 seats, the new restaurant is a buzzy yet intimate space. Counter seating at the kitchen operates on a walk in basis only with reservations available at the regular tables and raised platform booths. Low lighting and chic décor incorporating charred woods and brushed steel set a sense of warmth throughout.
Dinner reservations are now being taken from Tuesday through to Sunday.