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2020-05-30
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Located in The Luxe Manor in TST, this restaurant takes its name from the five countries in the Nordic, including Finland, Iceland, Norway, Denmark and Sweden. Offering Scandinavian dishes in a contemporary decor of a log house, with good space in between tables, a wooden panel ceiling and a bar reminiscent of a large tree trunk.We ordered the Seasonal Tasting Menu, with me going for the five course ($668) while my wife had the four courses ($588). The difference is that mine got 2 starters. The
Located in The Luxe Manor in TST, this restaurant takes its name from the five countries in the Nordic, including Finland, Iceland, Norway, Denmark and Sweden. Offering Scandinavian dishes in a contemporary decor of a log house, with good space in between tables, a wooden panel ceiling and a bar reminiscent of a large tree trunk.
We ordered the Seasonal Tasting Menu, with me going for the five course ($668) while my wife had the four courses ($588). The difference is that mine got 2 starters. The first one for me was Salmon in Six Ways, which is quite nicely presented, with small pieces of salmon prepared in cold-smoked, seared, mousse, pickled, gravad lax, plus the smoked roe. Personally I like the cold-smoked most, with the thinly sliced salmon rich in the smoky flavors and beautifully seasoned. The gravad lax is also good with the perfect cured salmon with the dill to complement. A nice appetizer to start the dinner.
The other starter I chose was Chilled Seafood Taster, including scallops, house-smoked shrimps, blue mussels, baby clams, seared and pickled salmon. The salmon were the same as my earlier starter so it was not as exciting now, and the scallop was sprinkled with a bit too much salt. On the other hand the clam and mussel was rather bland in taste. Comparatively this starter was much less interesting and from it would be better to choose from the other options.
Next was soup, and instead of the Porcini & Yellowfoot Chanterelle Soup on the menu I opted to change to the Roasted Lobster and Salmon Soup. While I can taste the essence of the crustacean shell the overall flavors are a too bland, and the soup was also not appropriately seasoned. My wife also had the same comment on the mushroom soup. A bit disappointed as the soup could be much better if just given a bit more attention.
On the main course I chose the Slow-Roasted Venison Tenderloin, paired with Porcini & Barley Risotto, White Carrots, Blackcurrant Sauce. The venison is truly good, very tender and not any bit having the gamey note one might worry about. Nicely seared on the outside, while juicy and cooked to perfect medium rare on the inside, it was seasoned well unlike some of the other dishes. The blackcurrant sauce was a good complement, with the slightly sweet flavor a great match. Unfortunately the porcini and barley risotto, while having a good texture, has the same problem of under-seasoned.
Coming to dessert, there is again choices and I picked 'Daim' Parfait, which is meringue, almond, caramel, chocolate prepared with the inspiration from the Swedish 'Daim' candy bar. I like this dessert having the right sweetness, and on my first bite reminded me of serradura, or sawdust pudding, from Macau, with a similar texture profile but more complex and of finesse. A good dessert I would recommend.
The service was good, and I appreciate the staff coming to explain each dish, despite she was so busy serving the other tables with only two of them looking after the whole floor. With a bottled water, two mocktails, and two cups of coffee/tea, the bill was $1,376 after a 20% discount coming from the OpenRice booking privilege. A fairly good deal overall.
张贴
