Rex Wine & Grill: restaurant review
- Chef Nathan Green has always insisted on not wasting any part of the animal – so don’t be surprised to see dishes like lamb brains on the specials
Rex Wine & Grill, the recent addition to the Octavo group, is helmed by chef Nathan Green who previously headed popular Rosewood steakhouse Henry.
There is much more on offer than just cuts of meat such as starters like the octopus minestrone, the Rex steak tartare, Bluefin tuna crudo, and the lobster and scallop ravioli topped with a dollop of caviar.
Green has always insisted on not wasting any part of the animal he serves so don’t be surprised to see dishes like lamb brains on his specials. On the menu is the Wick’s Manor pig’s head and potato pie, which harks back to Green’s British roots. Don’t leave without the crepe suzette, which is well worth the calories.
Signature dishes
Rex steak tartare
USDA Prime bone-in rib eye
Lobster pie
Contact details
B/F, One Chinachem Central,
