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2022-04-12
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Inspired by Chef’s Antimo’s upbringing and memory in Napoli, he brought a fresh new point of view on Italian cuisine at Estro showcasing authentic Neapolitan cooking in a refined and sophisticated manner. The restaurant is elegant without too constrained, causal and relaxed but with class. A very lovely spread of amuse bouche to start, including a clean and refreshing zucchini salad with lemon zest and basil, smoked sardine potato puff, ricotta cheese roll and vibrant flavorful vegetable cold so
A very lovely spread of amuse bouche to start, including a clean and refreshing zucchini salad with lemon zest and basil, smoked sardine potato puff, ricotta cheese roll and vibrant flavorful vegetable cold soup.
Bread basket features classic sourdough which was my favorite of course, focaccia with black olive, bread ring (which was crunchy and flavorsome!) and ‘music sheet’ seasoned with fennel and sea salt.
wild yellowtail
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wild yellowtail tartar
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The wild yellowtail tartar is an absolutely beautiful showpiece. Flavors are delicately layered from the creamy light fennel panna cotta to the finely prepared yellowtail tartar tops with generous caviar and dots of mayonnaise for a tangy balance to the overall savory and umami bomb.
Truffle egg
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Truffle egg, sounded too good to be true. When the creamy egg yolk oozed out melding with the savoy cabbage and truffle emulsion, it was a burst of earthy umami savory goodness. An excellent starter that you wouldn’t want to miss!
The two pasta dishes expressed totally different characters.
spaghetti artichoke
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Artichoke may not be a popular ingredient just because it is often not being showcased to its full potential. I was excited to see an entire pasta dish dedicated to this humble vegetable, serving in various textures - chips, smoked and burnt dust, showing off its versatility in the best way. Amazed by how artichoke gave such depth of richness and textures, served well with the classic al dente spaghetti.
vesuvio pasta
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The second pasta dish was a complete contrast, it’s dark rich and meaty. The curly vesuvio pasta is so lovely and chewy, carried the deeply meaty short rib ragu perfectly in a chicken reduction sauce.
bream
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Bream with crispy skin was spot on, particularly impressed with the yellow tomato sauce that was very vibrant both visually and in taste.
Beef oyster blade
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The Australian beef oyster blade has the golden fat ratio that is so tender but still retained its rich beef flavor. The intense beef jus may be slightly over reduced and borderline salty but it was so rich in flavor that I still enjoyed it very much with the beef, the beautiful silky broccolini purée on the side helped balance.
The dessert highlighted the beauty of chocolate presenting in varying textures and sensations. The chocolate mousse bar with a crunchy base was my favorite, it’s dark rich smooth indulgent all in one. Velvety chocolate ice cream on the side and a delicious crispy tuile. It was such a elegant and classy chocolate display.
Petit four was served together with the chocolate dessert featuring orange baba, homemade hazelnut gelato and chocolate truffle.
The lunch was very enjoyable, we felt so cozy and comfy that we spent 3.5 hours there! We were very pleased with the service overall.
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