Following on from our Steak Tomohawk weekend at The Meet, on the Saturday we decided to take the newly opened Prime 1921 at Sashas for a Tomohawk “test drive “ on the recommendation from a work colleague and also on the back of the Radar blog a few weeks back on Smart Shanghai. Greeted and sat with polite and courteous efficiency the four of us were left with menu`s to peruse and a large basket of warm artisan breads and butter while the waitress arranged our drinks. Not being a huge seafood fan I opted out of the Crab Cakes with Wasabi butter and Ginger Jam which two of my dining partners went for. A Dozen Fin de Claire Oysters were ordered as the other appetizer and I played safe with the Duck Foie Gras that came with a very tasty homemade tomato chutney. The Australian Tomohawk came in at 1.3kg and again like The Meet were cooked to absolute perfection and again were served and carved at the table by one of the Chefs. Although a little smaller than the Kerry Hotels version the price difference is huge. The Tomohawk at Prime 1921 is for two people and is priced at Rmb800 The meat was served with some very interesting accompaniments like four different rock salts. I had a truffle sea salt which worked really well with the rare cooked steak. There was also a Rosemary sea salt (cant remember the other two). Also four different mustards came for us to try. Again I cannot for the life of me remember all the flavours apart from the garlic and herb mustard. All the Steaks at Prime are served with a large Yorkshire Pudding but all other sides are ordered separately. We ordered “Organic Vegetables”, “Hand Cut Chips” and “Sauteed Assorted Mushrooms”. The Organic vegetables were standout for me as they came with a very satisfying bite served in their own porcelain bowl with a touch of olive oil and rock salt on top. Very simple, very tasty.
During the 2 hours we dined the service was unobtrusive but swift if we looked in need. The “dropped fork” challenge took 30 seconds. Quite impressive for a new restaurant that’s not in a hotel. Desserts were ordered after a 30 minute break for the meat the work its way downwards and we ordered the Grand Marnier Souflee. Now a Souflee is a good measure of a Chef because they are so tricky to prepare and cook. Ours came out with a slight crisp shell and wonderfully smooth in the middle with a mouth watering aroma of Grand Marnier that oozed into the air once the outer sweet shell was cracked open. One of our group ordered the homemade cheesecake which was also given two thumbs up..
Very impressed and worth an 8 out of 10. Will be back in the future.