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2013-04-15
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No introductions here - all about the food. Reinterpreted Caesar - romaine, anchovy, bacon egg caesar dressingThe presentation, components, flavour and quality of this signature salad has not changed for the last 3 years, at least. Probably more. A whole head of romaine lettuce, one solitary anchovy perched on top of half a perfect soft-boiled egg, with crisp and savory bacon bits, bread croutons, a perfectly seasoned mayonnaise and a sprinkling of parmesan strands to finish it off. Would you ca
Reinterpreted Caesar - romaine, anchovy, bacon egg caesar dressing
The presentation, components, flavour and quality of this signature salad has not changed for the last 3 years, at least. Probably more. A whole head of romaine lettuce, one solitary anchovy perched on top of half a perfect soft-boiled egg, with crisp and savory bacon bits, bread croutons, a perfectly seasoned mayonnaise and a sprinkling of parmesan strands to finish it off. Would you care for some black pepper? Yes, please. Atlantic salmon graviax, horseradish cream
Since M went for the salad, I thought I would have the alternative instead. I though I should broaden my palate so I went for the not-so-adventurous raw salmon starter. Graviax or gravlax means raw salmon cured with salt, sugar and dill. It was fresh, soft and chilled. I liked the horseradish cream, which had a bit of kick,, but was very creamy and delicious. It went together pretty well with the salmon. I put a bit on the bread basket - mm yum. Roasted half chicken, baked macaroni and mushroom gravy
M ordered this. It had a deliciously golden color and was quite tender and moist. Sadly it was a bit raw near the leg joint. The baked macaroni wasn't too salty, nor was it too heavy. It wasn't extremely cheese-laden. Didn't try the gravy. Whole fish from the market, tomato sauce 'vierge' - what fish is this?
I ordered this. Spotted people at the next table devouring this delicious catch. Couldn't help myself. I love cooked fish. It is only natural that I almost single-handedly devoured this fish, only offering M a small piece off the back. Heh. the tomato sauce 'vierge' - that is, A French sauce made from olive oil, lemon juice, chopped tomato and chopped basil. The ingredients sound simple and basic enough, but somehow it was extremely delicious. There was a deep sweetness which created an almost velvety texture in the mouth. The fish itself was under-seasoned, but the tomato sauce made it just right. I also asked for a small dish of (sea) salt and sprinkled some on my fish. The salt brought out the freshness of the fish. It made the fish taste less bland. Could easily share this entire fish between two. Wild mushroom risotto
Have always been impressed by the quality of risotto at On Lot 10. The grains were not too chewy and there were no undercooked grains. I like risotto cooked that way. The generous parmesan shavings on top gave the risotto a delicate savoury flavour. Mushrooms could be cooked better though. Seared fish with couscous
I had this a while ago, forgot how it tastes. Pear almond tart
Equally tasty, different value for money. We are lucky to have gotten such a generous helping to share! Both of us loved the crust. Although the waiter told us it was a choice between lemon tart and chocolate tart, the fact that we had relied on his misrepresentation did not cause any detriment - both of us were up for a nice fruity sweet slice of almond pear tart. By almond I mean it was made with ground almond. More sophisticated than using plain cake flour. It was slightly heavier than the normal cake, but was delicious. The cake bit is not too sweet because the tinned pears (in syrup) gave the tart all the sweetening it needed. The crust was brittle and mildly sweet. Could throw in a pinch of salt next time!Conclusion:
I will be back. Such a good deal.
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