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2012-12-22 126 views
Once a year you get to choose where you wanna go, on that special day. You are very grateful for what you've been blessed with. Every good, beautiful and delicious thing is from above. Environmentiana Krall singing S'wonderful softly in the background. Note: 36-month iberico ham available that evening. 25g per serve. Service:Excellent, as expected. Participation of the entire table for a particular menu is not mandatory. like!! Our server asked if H wanted only hot food, and thus served hot wa
Environment: Diana Krall singing S'wonderful softly in the background.
Note: 36-month iberico ham available that evening. 25g per serve.
Excellent, as expected. Participation of the entire table for a particular menu is not mandatory. like!! Our server asked if H wanted only hot food, and thus served hot water and made a substitution for the originally cold amuse bouche. They also gave us plates to share food - no intimidating airs and graces here! And I had a small stool to put my stuff on. Sadly, sparkling water was imposed on the other diners.
Sourdough, tomato focaccia, bacon rolls. Bacon roll was the best - haven't had it elsewhere. Very chewy body and the pancetta was very fragrant. You could taste the delicious oils.
Menu epicurien (for me)
Amuse bouche - avocado cream balanced with fresh tomato water, topped with light mediterranean yoghurt Intense and extremely fresh tomato water. Yoghurt was not too sour or overpowering. Not too thick either. Served cold. Enough tartness to get my juices flowing. Bring it on.
Potato salad with oscietre caviar and mixed herbs The potato was very soft but was not crumbly. You know how baked jacket potatoes go all crumbly in the center? This leaf of potato was more rubbery and 'malleable' in terms of texture. But it was soft. Quite an interesting texture actually. Wonder what potato they used. Smoked salmon was very intense and the caviar wasn't that bad. I actually ate all of it...and I usually stay away from these fishy things. Capers weren't too sour/salty. Good flavour profile. And of course it looked beautiful.
Deep sea lobster ravioli and silky tofu in a light dashi buillon with kinome and junsai Okay so this item was on my menu but I gave all of it away to a happy beneficiary who gladly took the langoustine ravioli. I finished the soup. It's like a consomme, but slightly over-seasoned. It was very hot though. You can see that the ravioli skin had some corriander incorporated into it but I couldn't taste it at all. And you can see how the corriander specks are uniform and evenly distributed. Man. So much skill must've gone into making this delicate skin.
Upside down cheese souffle with tasmanian black truffle Artwork which pains me to eat. The natural patterns on a truffle's cross-section are beautiful. Natural is beautiful. The term 'souffle' here is slightly misleading here since the texture is unlike the traditional light and airy souffle. It's more custardy than anything - a mystery why they used 'souffle' in the first place. But regarding the taste - nothing impressive. And honestly, I couldn't really taste the truffle because it was sliced so thinly and there was nothing to bring out its delicate flavours. I nicked the origami paper though, so pretty .
Kimedai fillet cooked in bamboo steamer, drizzled with rich tuna jus and olive oil Because it's steamed, I guess it helped preserve the silky texture and moistness of the fillet. The green asparagus was in season - tender and sweet! I guess the tiny drizzling of juice reflects the chef's confidence in the natural sweetness of the fish.
Poached cherry tiramisu layered with light mascarpone cream Again, I had to marvel at how pretty this thing looked before digging in. Somehow they managed to find a really good piece of origami paper to match the speckled surface of the tiramisu. I nicked the piece of paper of course (it is still wedged comfortably under the sheet of glass on my desk). It was surprisingly light for a tiramisu - the creamy, cheesy bit was frothy and felt somewhat like whipped cream (just set). This might explain why I managed to finish the whole thing without feeling guilty..? The lady fingers were not soggy so the coffee liquor taste was not strong. I believe there was some cherry-flavored thing going on with the sponge. A sprinkling of crunchy, sweet, candied almond splinters added another dimension to the creamy, smooth dessert. The dessert is not chilled.
But is it very good? I don't know. Perhaps not. Despite its visual appeal I think this dessert did not wow me in terms of flavour.
A-la-carte:White asparagus soup with 18 months mimolette cheese $130 This dish was an a la carte order. It was hot, steamy, frothy, and not creamy. Extra hot to suit the lady - server told us it was normally served lukewarm. A small chip of grilled cheese went surprisingly well with the soup. The grilled cheese was a delicious little morsel. I'm not sure if it was deep fried or grilled - or both. It was very cheesy and intense, a bit too salty if had alone, but it complemented the mild flavour of soup very well.
Other Info. : (menu gastronomique featured below)(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)