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2021-12-14
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Finally finally finally here! I made my reservation two months in advance just so I can get a table for four on a Sunday evening and it was sooo worth it!Here's the first part to our Father3Day slash bday celebration at Belon. As before they start off with a mini cheese choux with aged comte. Then everything else is ala carte though I heard you could request for a tasting menu as well. We opted for the foie gras tartlet ($98) each with sweet wine jelly and smooth af mousse. Then there's the must
Here's the first part to our Father3Day slash bday celebration at Belon. As before they start off with a mini cheese choux with aged comte. Then everything else is ala carte though I heard you could request for a tasting menu as well. We opted for the foie gras tartlet ($98) each with sweet wine jelly and smooth af mousse. Then there's the must try carrot stroopwafel ($38) with dill pistou. It was such an interesting combination since I usually only have dill as a decoration of a dish or as a small condiment. It tasted like the ocean with sweet notes at the end thanks to the carrot.
First appetizer we had the the Salade gourmand ($528) probably the most expensive salad in town thanks tot he foie gras and beef tongue slices! My photo is half a portion and you can see a crunchy shell holding three pieces of the terrine, salad tossed in a truffle vinaigrette and slices of peas. It was a really savoury dish and you definitely need to have all the components in one bite for a true flavour explosion.
PIGEONNNNNN last time we had Belon's pigeon pithivier was back in 2017,so having a variation of the dish was a major throwback. The pigeon ($988) was so soft and tender, unlike other places were they served bloody pigeon. The pastry shell was still crispy and the sauce was such a plus. All the vegetables on the side were super sweet, my fav were the carrot and the mandarin paired with a slice of the pithivier.
We also tried the crepe souffle, which is actually turbot wrapped in spinach with a black caviar cream sauce. The texture was super interesting, a bit like a mozzarella so you can make clean cuts. Definately worth trying, unlike its light fluffy appearance it has an intense savoury flavour.
The pork brioche was amazing too. I loved loved looovvveeeddd the buttery brioche wrapping around the pork with pistachio and truffle. The sweet sauce is the key component that binds the whole dish together. I shared half of the portion with my sister but I could easily finish both halves of the brioche.
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