影片
更多
2014-02-27
10932 瀏覽
Date of visit : 22 February 2014 (Sat) 1:15pmNo. of diners : 2Average cost per head : $330 (including wine)Food quality : 8.5/10Environment : 8.5/10Service : 8.5/10Value-for-money : 8/10Overall rating : 8.5/10This is one of my reviews on meals booked in the Restaurant Week event.Madam Sixty Ate is a decent restaurant serving modern European cuisine. Been there for a couple of times and had pleasant dining experience. The overall food quality, preparation and presentation were of high standards.
No. of diners : 2
Average cost per head : $330 (including wine)
Food quality : 8.5/10
Environment : 8.5/10
Service : 8.5/10
Value-for-money : 8/10
Overall rating : 8.5/10
This is one of my reviews on meals booked in the Restaurant Week event.Madam Sixty Ate is a decent restaurant serving modern European cuisine. Been there for a couple of times and had pleasant dining experience. The overall food quality, preparation and presentation were of high standards. The lunch set at $248 per head is of the top tier among others, and it’s a value-for-money offer from the Restaurant Week.
a) Smoked Tuna (Appetizer) – 8/10
The tuna block was charcoaled on the outside to give smoky scent though quite weak. Thanks for the pickled radish, droplets of garlic crème and dehydrated black olive granola to give a good mix of textures and flavours.b) Jerusalem Artichoke Soup with Soft Egg and Duck (Appetizer) – 8.5/10
The soup with blended artichoke with a creamy base was smooth. The soft egg was cooked to perfection. A small disc of duck confit gave balance of saltiness to the soup. The artichoke granola at the bottom of the soup plate subtly brought an additional texture.c) Pan Seared Barramundi (Main) – 8/10
The fillet of Barramundi was beautifully pan fried to give a crispy skin yet with moist flesh. The dressing was made with chardonnay and vanilla cream which went well with the fish and chanterelle mushrooms by the side. However, it is not an exciting dish as compared to the rest on the menu.d) ‘Duck Cassoulet’s Duck Breast (Main) – 8.5/10
Strips of duck breast with seared crunchy skin were cooked with uniform pinkish flesh. The skin was with moderate fat. A dollop of berry cream neutralized the fattiness of the duck. Underneath the duck breast was a scoop of confit duck leg and white beans served with sautéed mushroom. The madeira thyme sauce used resembled the Chinese dark soy sauce.e) Almond Crème Brûlée, Raspberry Sorbet & Chocolate Glass (Dessert) – 8.5/10
Well presented, crème brûlée was made from a curved cast and topped with almond flakes. Raspberry sorbet, gel, skin and fresh gave different texture and form. The leaf of chocolate glass was great in both taste and appearance, would be great if they could be on sale in boxes as snack.f) Poached Lychee, Passion Fruit Marshmallow, Ginger Beer Sherbet (Dessert) – 9/10
Another demonstration of mixed textures in a dish. Not much to mention with the poached lychee, however, the homemade passion fruit marshmallows were the gems in the dish, light and melt immediately in the mouth. The ginger meringues were with the right sweetness and the ginger beer sherbet was good for palette cleansing.g) Wine Paring ($50 each)
A white and a red table wine were offered for pairing with the food on the menu. The Spain white, Gaba do Xil 2011, was better than the French Red, Domaine Lafond 2012, which was very young and less complex.02.2014
題外話/補充資料：
Q : When will I go again?
A : Occasionally for a restaurant with fine yet casual dining.
Q: What will I next order?
A : Anything on the menu.
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
張貼
