It was a sunny Saturday, the perfect day for the 7s. However, was caught in the traffic because of the Rugby tournament. I was expecting a restaurant with such quality would confirm the booking, perhaps I am expected too much from a French Michelin restaurant at a 5 star hotel.
Finally, we arrived the restaurant 45 minutes late. Staff gave me a friendly impression upon arrival; guided me to the restaurant and the table professionally. The restaurant looks elegantly furnished with a tremendous view of the Victoria Harbor! Love it!
The pleasant impression was vanished within minutes. Why’s that, the water was served 20 minutes after we were seated and another 15 minutes for the menu. In general, the menu was well structured and easy to read, more importantly, the waiter has explained it clearly and competently. We understand we were late, couple of dishes was sold out, that fine with us (hint of fresh ingredient), and the waiter handled it proficiently. Nonetheless, the menu wasn’t seasonal; a winter menu was hand out when we are in the spring season (If I wasn’t mistaken).
When we are ready to order, the waiter who took the orders was rather layback – over friendly – after all we are your customer instead of your mate. I have ordered a pigeon for the entree, and the waiter did not ask how I would prefer. I gave him a chance by asking how do you cook it, and hoping that he would ask the question a customer would expect, yet, preference was clarified. The worst of all, I suggested pink (medium) would be desire, conversation should have ended there. Nevertheless, he replied – Pink is good, perfect, that’s how we cook it – It was somewhat arrogant.
After we ordered, bread was served. It was soft and freshly made, served warm. We particularly like the seaweed butter Petrus provided, very innovative!
Appetizers were sent to us 15 minutes later, were well organized, presented and explained. A note on the seasoned salt on the table! We were extremely festinated and amazed about it. There were 6 different flavors (Rock salt, Indian spices salt, pepper spices salt, chives and other herbs salt, wine salts and volcano mineral salt), though, the statement (see below) the waiter responded was fairly egotistical! “Well I don’t think you would need it anyway. Enjoy your meal” Grinned pretentiously. However, there were a long wait between appetizers and the entrées, over 30 minutes!
Scallop and pig trotter in fresh herb vinaigrette -It was refreshing, simple, and finely present. Loved the sourness of the vinaigrette which suited the raw scallop and pig trotter. The herbs gave the pig trotter some crunchiness. Perfect for lunch.
Seared veal sweetbread, sea lettuce, asparagus tips and watercress -Veal was nicely cooked, pink. The vegetable was well cooked, quite like the sea lettuce with a little bit of saltiness, go well with the gravy. It was not a heavy dish for a late afternoon lunch.
Hokkaido bay scallop roasted with citrus butter, endives, red wine sauce -Scallop was cooked perfectly, wasn’t over cook at all! Perhaps if seasoned with curry salt would give the scallop a kick! Never thought the red wine sauce would go well with the endives!
Bress quail and pearl onion risotto -The quail was a little over cooked and the risotto was undercook. Rather disappointed. The taste in general wasn’t bad.
Thin layers white chocolate, crispy almond praline with caramel cream -It was beautifully presented! Loved the presentation. Probably one of my favorite of the day!
Selection of Cheese -The waiter answered my endless questions with patient. Round of applause. One of the cheeses was made with wine, quite extraordinary.
In general, I will definitely re-visit because of the food and the ambience, but not for the services. I have heard that this has been a consistent problem over the years, if Petrus wants to compete with other fine dining restaurants; services are certainly an area to improve!