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2025-08-23
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Dinner. Had high expectations, since Italian Chef had quite a number of Michelin stars under his belt.2 set menus of 4 courses to choose from $598pp or the signature menu. Fortunately there was no requirement for the whole table to order the same set so we decided on the signature menu plus some a la carte items.Wine list was ok. Went for a glass of mediocre Burgundy red. Here’s what we had.Bread with olive oil.After what seemed like a wait of eternity, our first a la carte item: Sicilian Pink P
2 set menus of 4 courses to choose from $598pp or the signature menu. Fortunately there was no requirement for the whole table to order the same set so we decided on the signature menu plus some a la carte items.
Wine list was ok. Went for a glass of mediocre Burgundy red.
Here’s what we had.
Bread with olive oil.
After what seemed like a wait of eternity, our first a la carte item: Sicilian Pink Prawn Tartare topped with Oscietra Caviar, Fennel etc. Did not like the ginger bits at all, which overpowered any sweet taste of the prawn.
Thin, buttery Italian Beef Tenderloin Carpaccio accompanied by crunchy Peperone Crusco (sweet red pepper dried and fried) and Seaweed Zeppoline (mini fried dough balls).
Our second a la carte item: a bold and umami-packed seafood Chitarra Pasta (Spaghetti with a square cross section), perfectly al dente, catching every bit of garlic and briny Sardinian Mullet bottarga; topped with tender baby squid and confit Serrano Pepper adding mellow heat.
Spaghetti with Sun-Dried Tomato Sauce— sweet, acidic, and concentrated, yet lifted by the fresh fruitiness of the raw tomato and basil.
Italian Veal Rack Milanese Cutlet- too thick-cut and heavily marinated with herbs for my liking. On the side: Lemon Mayonnaise with a creamy, citrusy tang cutting through the richness. Served with Confit Cherry Tomatoes and arugula salad adding peppery lift.
Lemon Tart, replacing the Tiramisu as we requested. Disappointingly, pastry was not crisp and did not taste fresh.
In summary: what we had in mind was a refined Italian meal with an elegant twist of modernity; what we got was a contemporary take on Italian cuisine with a few creative detours that distracted rather than enhanced (eg the ginger bits in the prawn carpaccio). Portions not that big. Kitchen probably still needed a bit of fine tuning (speed of dishes coming out). Service was attentive tho.
張貼
