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2019-12-14
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Spacious high ceiling hall with beautiful ornaments and brightening daylight, setting up for a decent cozy classic french lunch experience. Service has been comfortable without being too pushy, but still have rooms for improvement on a 5-star hotel standard.Serving the amuse bouche and bread before we even order the food is quite odd. Having said that, the sourdough (served with champagne butter) is warm and crispy with fermented undertone, an above average quality. The cracker with sour cream i
Spacious high ceiling hall with beautiful ornaments and brightening daylight, setting up for a decent cozy classic french lunch experience. Service has been comfortable without being too pushy, but still have rooms for improvement on a 5-star hotel standard.
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Serving the amuse bouche and bread before we even order the food is quite odd. Having said that, the sourdough (served with champagne butter) is warm and crispy with fermented undertone, an above average quality. The cracker with sour cream is addictive, while I’m surprised they brought strong flavors in their small bites so early on, with the smoked salmon and ham.
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The first course - semi-boiled egg, artichoke and cured lomo, I’ll admit it’s a bit bland, and the egg wasn’t very impressive. The second entree though is absolutely stunning and delicious, the Mediterranean octopus salad is nothing short of extravagance. Grilled octopus and refreshing relishes served in a red cabbage ‘bowl’. Presentation aside, it’s a delicious dish with super tender octopus and vibrant flavors.
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Burgundy snails with cherry tomatoes and chicken mushrooms is a delicate dish with such depth of flavor, perfectly cooked snails and mushrooms offer all sorts of the textures.
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I must admit my main course didn’t look as amazing as the other dishes, everything hidden under the foamy emulsion but it’s filled with rich authentic lobster flavor in the sauce. The lobster raviolis are lovely, the raviolis maybe slightly too thin, a bit lost there. The pan fried foie gras is gorgeously cooked. As much as I enjoyed the deep flavors, I crave for something light and fresh to balance the richness.
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Personally not a fan of chestnut, but it’s in season so I gave it a go. It turned out to be surprisingly pleasant with lovely well balanced chestnut tartlet and a light delicious chestnut parfait. I’m impressed.
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The Kalingo 65% warm custard is absolutely the showstopper dessert. Not only visually beautiful, the paper thin crisp is so delicate contrasting with the indulgent hearty warm chocolate custard. It’s a lovely ending to a satisfying lunch.
张贴
