A SEAFOOD LOVER'S DREAM AT FINZ
STARTERS
Where to begin? First to appear, the seared sea scallops arrived cooked to perfection and as pretty as a picture: delicately adorned with greens, a wafer reminiscent of a sailing boat and topped with tobiko. The tuna foie rolls were topped with caramelised foie, the balance of flavours definitely worth a second helping. The Fine de Claire hand-shucked oysters were perfectly complemented by a pink pepper mignonette, but equally delicious without - don’t pass up these French darlings of the oyster world which even had our oyster-hesitant diner went back for seconds!
We found the grilled baby calamari and chorizo a perfect intersection amidst the starters: the veal chorizo filling and thin medallion of potato grounded the dish.
MAINS
The star of the show, and almost too pretty to eat, give it up for the lobster Thermidor! In true seafood restaurant fashion, chef German Heurta rolls out weekly and monthly specials, subject to seasonality, catch and quality - and we were lucky enough to catch this Thermidor. Encased in the butterflied lobster shell, the creamy wine sauce and tender lobster meat accomplished a rarity for us: silence. All chatter stopped and the lobster was demolished - a resounding success!
Don't miss out on an upcoming addition to the menu: the ceviche. Enough for 2 to share, this is made table-side, exactly to your liking … and wow, did we like it! Coming soon, this well-balanced dish of Scottish salmon, local red snapper, and plump poached shrimps tossed in an exquisitely zesty aji-amarillo sauce is a real showstopper.
The salt-baked whole seabass provides quite the spectacle. Our fabulous hostess, Maricar, expertly deboned and filleted this at the table, revealing the most tender, soft, flaky, seabass - with no bones! The melt-in-your-mouth fish had delicate citrus notes, and paired with the vadouvan rice, caramelized vegetables, and lemon parsley sauce, each forkful was a delight.
DRINKS AND DESSERT
A picture is worth a thousand words, and we must have taken fifty: the pavlova deserved its own red-carpet moment. A twist on the classic - pavlova purists, stay with us - the berry filling, crunchy meringue and coulis on a bed of paper thin strawberry slices ended the meal on the perfect note.
Drinks were expertly prepared, perfect for an afternoon in the sun, or an evening by the water. We sipped on mojitos and virgin pina coladas, though the bar menu is extensive and a separate show all on its own.
BUT WAIT, THERE'S MORE!
The Alaskan crab cocktail was packed with exceptionally fresh crabmeat dressed in a louis sauce and served with avocado lime coulis. Light on the palate, this would be a perfect entrée for those wanting to pace themselves – which, we probably should have, but never quite manage!
Perfect for sharing, the hot chocolat moelleux is as intense and chocolatey as it sounds! Served with raspberry coulis and vanilla pod ice cream, we were scraping the dish for every last bit
For us, regardless of how good the food is, service can make or break a meal. The food at Finz is clearly incredible, but the service is also impeccable – knowledgeable, attentive, and friendly, but not over the top. We know this is something the new management has been focusing on, and we think they’ve got it completely right!
An upmarket offering in the city with views to match, Finz provides an outstanding experience from beginning to end. The staff are excellent, the setting difficult to beat and the food absolutely sings: perfect for a special occasion, but don’t wait for one to try it out - treat yourself. You’ll be glad you did!
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Open: 12PM - 12AM (last food orders at 11.15PM) | daily
Booking: 02 697 9000
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ENJOYED THIS ONE? THEN YOU'LL LOVE:
Danika Star
1/29/2024
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