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2015-09-06
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We wanted to order something to drink before dinner and we were glad that they were willing to custom made cocktails for us.Warm bread was served and we had something light to start off the dinner. The various kinds of tomatoes dressed with balsamic vinegar was such a delightful appetiser. The generous slices of parmesan cheese balanced the sourness of the balsamic vinegar.The scallop and truffle gratin was so nicely presented with sautéed spinach rested on the bottom and pan-seared scallop laye
Warm bread was served and we had something light to start off the dinner. The various kinds of tomatoes dressed with balsamic vinegar was such a delightful appetiser. The generous slices of parmesan cheese balanced the sourness of the balsamic vinegar.
The scallop and truffle gratin was so nicely presented with sautéed spinach rested on the bottom and pan-seared scallop layered on top.The mascarpone cheese sauce tasted rich and creamy but was not overpowering at all. It complemented well with the sweet scallops and aromatic truffle slices.
The Red Shrimp Linguine was served on a Staub skillet which made it more tempting. The sauce was just spot-on without being too runny. The sauce was reduced so that it was just enough to coat the linguine. The red shrimp was fresh and nice. It somehow tasted like lobster. I would definitely go back just for this dish.
The homemade mille feuille was pretty good with its thin and crispy puff pastry while the pastry cream was not overly sweet. The pastry cream could have been smoother but other than that it was a satisfying dessert.
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