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2022-05-21
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Dinner. Not a big restaurant, seating approximately 8 pairs of diners. Seated near the entrance facing the open kitchen; can vaguely see the chefs at work. Wine list ok- ordered a glass of champagne.Set dinner ($688pp) with 4 starters, a main and dessert.Here’s what we had. French Fine de Claire oyster in a cucumber watermelon vinaigrette dressing. Very refreshing. Sour dough roll with seaweed butter. Piping hot, loved the butter.Japanese mackerel with green apple gel, horseradish and dill sauce
Wine list ok- ordered a glass of champagne.
Set dinner ($688pp) with 4 starters, a main and dessert.
Here’s what we had.
French Fine de Claire oyster in a cucumber watermelon vinaigrette dressing. Very refreshing.
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Sour dough roll with seaweed butter. Piping hot, loved the butter.
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Japanese mackerel with green apple gel, horseradish and dill sauce. Also refreshing.
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Smoked sardines on foccacia bread topped with dulce seaweed (seaweed of a reddish-brown color). Tasted a bit bland.
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Octopus- perfectly charred: crispy on the sides and tender. Dusted with nduja (a spicy, spreadable pork sausage from Southern Italy), garnished with garlic flower. Although the nduja added an interesting element, the dish also tasted a bit bland- lacking perhaps a bit of salt. Ratte potato mash (smooth, nutty and buttery) on the side.
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King prawn on a bed of sweetcorn in vol-au-vent (small hollow case of puff pastry). Server came to pour prawn sauce.
Pastry was a bit soft, and sweet corn a bit chewy.
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Canelloni with scallops and white asparagus, in a brown butter and white wine vinegar sauce. Definitely the star of the show. Loved the sauce.
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Dessert: madelines with lemon cream. Very light and crispy. Loved the lemon cream.
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Added bonus: hazelnut cake with mocha IceCream.
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In summary: fine dining with excellent value for money and service. 很有heart 的chef. Support!
張貼
