Fish & Meat 5.46

At Fish & Meat, we specialize in ingredients that speak for themselves and food that you crave week in, week out. Pairing back ingredients, each component of our dishes has been carefully sourced and cooked in an honest and rustic way. Salt that is packed full of minerals, olive oil with that peppery hit in the back of the throat, the finest whole sea bass that we could find, a handmade porchetta stuffed with Italian fennel sausage…

Fish & Meat is a restaurant that stays true to its real fundamentals. Culinary director, Malcolm Wood, and head chef, Russell Doctrove, are the creative forces behind the honest and ingredient focused menu. Our dishes are designed to be shared, family style and have been cooked by a talented team, who simply focuses on the best produce and cooking methods, to perfect the fish, meat and homemade pasta dishes.

We have a heavy focus on creative drinks and great wine. Our mixologists at Fish & Meat have concocted cocktails to be enjoyed as aperitifs or compliment our menu. We specialize in drinks that you will reminisce on, whilst adding in a fresh twist that will delight your palates and add to an evening of good food and friends. Our Italian wine list is as honest and handpicked as our food menu, with every bottle meticulously selected.

Fish & Meat is 3,500 square feet with an outdoor terrace nestled on the corner of Wyndham Street and Glenealy Street, looking down on to the Fringe Club and Central. Fish & Meat is designed with Scandinavian influences and a modern farm décor. The restaurant has 85 covers including two private rooms and a bar.

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China Sommelier Association - China's Wine List of the Yeat Awards 2016 and Recommended Wine List

“Best Al Fresco Spot” Hkclubbing.com – 2016

Hong Kong Tatler August 2016 - 'Executive Chef Russell Doctrove presents returning fan-favorites and a new selection of dishes worthy of summer indulgence'

Gafencu HK March 2014 - "Excellent Service and delicious dishes make Fish & Meat a haven to savour fine food."

HK Tatler February 2014 - "Maximal concepts made a big impression last year, what with the opening for Fish & Meat and bringing culinary legends such as Fergus Henderson to Town."

Asia Bars January 2014 - “Fish & Meat boats and impressive pedigree as the most recent creation from local hospitality and restaurant group Maximal Concepts. Very much encapsulating current dining trends with its emphasis on sharing, informality and casualness, the menu showcases carefully sourced fresh produce in dishes that are prepared simply but cooked with exemplary technique.”

Gafencu HK March 2014 - “Excellent Service and delicious dishes make Fish & Meat a haven to savour fine food.”

HK Magazine Jan 2014 – “Call it uninventive marketing-- but at least you know exactly what you'll be getting.”

48 Hours Jan 2014 – “After it opened in November, Fish & Meat created a buzz just like Maximal Concepts' two other popular spots Blue Butcher and Brickhouse. Its vibrant ambience, spiced up by the view of the action in the open kitchen and some interesting cocktails, helps make it a casual, cool place to eat”