Read full review
2017-07-11
4535 views
AMMO, which stands for Ammunition at Admiralty had a quick new change of Concept, and is now headed by Chef Nunez, who used to look after ISONO & Vasco from the same Dining Group. The Menu is now predominantly Spanish fare with Mediterranean accent, a little further west in flavors compared to its previous Italian image and pasta dishes. AMMO Design by Joyce Wang..Entrée Option 1 - Green & White Asparagus Seasonal, looking pretty like a Salad..Entrée Option 2 - Beetroot and Walnut SaladWith
AMMO Design by Joyce Wang..
Entrée Option 1 - Green & White Asparagus
Seasonal, looking pretty like a Salad..
Entrée Option 2 - Beetroot and Walnut SaladWith a few Beetroot types and textures, including Chips and a Beet Tartare, Gel, etc. It's quite healthy yet somehow I expected some Goat Cheese in there somewhere!
2nd Course Option - Fregola with Sea Urchin and Mussels
It was either this or the Pork Paella below. Initially we thought this might be better value for money, and it was nicely oceanic rich. In hindsight we also like the paella below so it's good to order both for contrast..
2nd Course Option 2 - Pork Paella
The Menu actually looked simpler than some other fancy restaurants, but here were some well grilled and spice rubbed Pork pieces. With flavorful rice and a smidgeon of melty Allioli sauce on top. My only concern initially was that served in a glass container, it might not have much of the crispy 'socarrat' rice layer. A lot of modern Paella recipes are like this style lately!
3rd Main Course - Daily Fish cooked Basque Style with Grebeche Sauce
I was saying on Instagram that this portion of Fish Filets was actually generous and it was crispy on the skin. It arrives with some cauliflower mash and Spanish version of Gribiche sauce..
3rd Main Course Option 2 - Iberian Pork Collard with Roasted PeppersThis looked pretty and pinkish, the best way to enjoy this flavorful and meaty cut. It was more crunchier yet tender than I'd envisaged, it's almost like eating meat with melted sinew or collagen inside. Chinese eaters should enjoy this texture!
Dessert Course 1 - Lime Cloud with Pistachio Sponge & Coconut Ice Cream
A colourful looking dessert with Molecular Sponges, this is quite Modern Spanish style dessert. The Lime Cloud tasted like gel. I thought this needed slightly bolder flavors somewhat to stand out?
Dessert Option 2 - Crème Catalan Foam Sauteed Pineapple & Caramel Ice CreamI much preferred this dessert, with the caramelized pineapple bits sweetness, also an egginess in the crème. Again a modern take on a classic Spanish Crema Catalana dessert, which I just had a similar one at Fofo by El Willy!
Post
