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2014-01-06
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So we turned one~!And as people who love food, it only makes sense to celebrate with a lovely meal in a beautiful setting. Amber~Weekend lunch is a set menu, with the option of wine or mocktail pairing. Three savoury courses, three tasting desserts and you can add an optional cheese course if you please.The bread is always amazing here~ I loved the baguettes, so crunchy with chewy insides and I confess I ate a lot of butter with it.Trio of amuse bouche. The ever famous foie gras lollipop covered
And as people who love food, it only makes sense to celebrate with a lovely meal in a beautiful setting. Amber~
Weekend lunch is a set menu, with the option of wine or mocktail pairing. Three savoury courses, three tasting desserts and you can add an optional cheese course if you please.The bread is always amazing here~ I loved the baguettes, so crunchy with chewy insides and I confess I ate a lot of butter with it.
Trio of amuse bouche. The ever famous foie gras lollipop covered in beetroot jelly, enjoying the smooth liver parfait is always an eye-closing moment. Crab rolls with a light citrus tang and my favourite pork croquette where a fried breaded shell releases a gush of rich porky liquid.
Mr. C's first course was a single cabanon oyster hiding underneath a mound of greenness. It even tasted green from the pickled cucumber jell-o and the fancy cuts of cucmber. A little bland, but refreshing.
If you have never been to Amber before, you really need to try their signature dish! Tongues of sea urchin, lobster jell-o, and soft pearls of caviar all atop a blended cauliflower cream. Everything just melts in your mouth leaving behind an aftertaste of the sea... Really good~
Three tiny frogs legs wapped in crispy katifi were surprisingly flavourful. Tender and meaty, the kaifi was fried delicately so that it was still crunchy, but not hard enough to make it difficult to chew on.
My foie gras ravioli in wild mushroom and tea consomme was quite ordinary. An earthy broth full of diced cep mushrooms with two tiny pasta parcels filled with foie gras. If I could pick again, I would choose the abalone instead. The flaky roll it came with was quite nice where the truffle butter came wrapped like a little candy in rice paper. It tasted more cheesy than buttery though and it was a little awkward to bite through the rice paper neatly without it sticking to your lips.
The bresse pigeon looked somewhat unappealing on the plate, a brown ovoid dome of blended pigeon and foie gras all molded over toast. He saved the last bite for me, and I wish he had let me try it earlier =.= Don't judge its appearance as it had really luscious gamey flavours that was just delicious.
I had the venison. Braised till it was so soft, that you could just poke to apart with your fork. Vension is naturally gamey so paired with the strong salty flavours of the sauce it just matched really well. Oh and if you are lucky you will find a bullet in your meat The side of cheesy spatzle was just comfort food at its best with the luxury of autumn truffle added to it, perfect for a carb lover like me~
And then our sequence of desserts began~
A small portion of poached pear in spiced red wine with olive oil caviar (bottom left). The flavour of the wine is not too strong infusing a slight tartness and sweetness to the soft pear. The bursts of olive oil were a little odd though. Poached fruit is of course a wintery dessert, but it's not something I would usually pick unless it was more indulgent as in surrounded by pastry or cream. I liked the cheesecake semi-freddo, although it tasted more like vanilla than cheese. Wrapped in the crispy tuile it gave a little texture to the solid creaminess (bottom right).
Before our last set dessert, the team at Amber surprised us with a mille-fieulle for our anniversay! It was so nice of them, not to mention how delicious it was~ Buttery layers of crunchy pasty, filled with sweet creme patisserie and fresh raspberries. So so good!
After the amazing pastry, the last dessert was a little flat for me. Chocolate and coconut, like a bounty bar. Although I do love chocolate, the Jivara chocolate creme was just not chocolatey enough.Don't forget the petit fours~ a three layered tin revealing twelve goodies. I didn't have much as I was already pretty high on sugar, but the marron glace was lovely, liquered chestnut covered in a sugar glaze...
Thank you so much Amber team, it was most enjoyable~
张贴
