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2014-03-07
2050 浏览
Date of visit : 26 February 2014 (Wed) 1:15pmNo. of diners : 2Average cost per head : $185Food quality : 7.5/10Environment : 8/10Service : 7.5/10Value-for-money : 8/10Overall rating : 7.7/10This is one of my reviews on meals booked in the Restaurant Week event.CVCHE is an oyster and seafood restaurant. From it’s name, it is also specialized in serving ceviche, cured fresh raw fish in citrus juices and spices. However, not many choices found in the lunch menu designed for the Restaurant Week. Ins
Date of visit : 26 February 2014 (Wed) 1:15pmNo. of diners : 2
Average cost per head : $185
Food quality : 7.5/10
Environment : 8/10
Service : 7.5/10
Value-for-money : 8/10
Overall rating : 7.7/10
This is one of my reviews on meals booked in the Restaurant Week event.
CVCHE is an oyster and seafood restaurant. From it’s name, it is also specialized in serving ceviche, cured fresh raw fish in citrus juices and spices. However, not many choices found in the lunch menu designed for the Restaurant Week. Instead of showcasing their signature dishes, they offer a wider choice of food. The overall food was average in particular the seafood which may give negative impression for first time visitors.
a) Freshly Shucked Oysters (Entrée) – 7/10
2 pieces of oysters from Coffin Bay of Australia served fresh on shredded ice, one topped with cocktail sauce and the other with chives and cucumber. It’s fresh but why having Aussie oysters when they’re not in season?b) Soup of the Day (Optional Entrée)
That’s my friends order and I didn’t taste it.c) Soft Boiled Egg (Optional Entrée) – 8/10
The soft boiled egg was cooked to perfection with a golden yolk. The mashed potatoes were mixed with chives and sour cream. Topped with dehydrated Iberico ham. A decent dish with pleasant presentation.d) Sea Bass Confit (Optional Main) – 7.5/10
Fillets of sea bass were slowly poached in oil. Sitting on a small patch of barley and hollandaise sauce. Both the texture and taste were not exciting.e) Stew of Pork Belly (Optional Main) – 8/10
As recommended by the wait staff when I struggled between this and the deep fried mushroom risotto ball. The cube of pork belly was tender and evenly layered with fat and meat. Unlike the Portuguese or Chinese way of cooking, the skin was slightly seared with mild crispiness.f) Chef Dessert – 7.5/10
Ice cream sundae with fresh honey dew melon and strawberry mousse. A classical dessert that could be more interesting and appealing.
题外话/补充资料：
Q : When will I go again?
A : May go for lunch.
Q: What will I next order?
A : Their non-seafood dishes.
(以上食记乃用户个人意见 , 并不代表OpenRice之观点。)
张贴
