This restaurant has never failed me once, they always surprise me with their yummy dishes. For my latest visit, they have a new executive chef Julien Ombredane and the food tastes even BETTER than before!
The dinner kick starts with some alcohols, my boyfriend orders a glass of wine that matches well with the steak and I order a rum based cocktail, it is infused with pineapple juice, ginger syrup, lime juice and ginger beer. I love the acidic lime flavour is fizzy and refreshing, perfect drink to start off~
To be honest, I truly love the complimentary baguette here, they are sliced and served in a small bucket. Therefore, we have ordered Scarlett’s Homemade Country Pork Terrine to pair with the baguette lol. The terrine doesn’t has a smooth texture, but it has infused with some green grapes, the sweet and fruity flavour is yummy with the pork flavour. It also comes along with the butter toasted bread, this bread is more soft than the baguette and it match well with the terrine too.
I have tried this A “La Truffle” (cannelloni with duck confit) like a year ago, it was on a winter special menu and now you may order it whenever you want since it makes its way to the a la carte menu!! I feel like it tastes even better than I remembered (maybe because of the new chef Julien?), the cannelloni is filled with pulled duck confit and topped with LOADS OF CHEESE!!! The melted and slightly burnt cheese goes well with the stuffed cannelloni, how can anyone resist this dish? NO ONE!
Coming up is the star of the night, Ribeye (500g), isn’t it looks SUPER MOUTHWATERING?? This isn’t just a regular beef, it is organic Charolais beef imported from a local farmer in France. The steak is perfectly sealed, so it is really juicy and tender. You can eat the steak with beef jus or béarnaise sauce, well I would say why not BOTH!! And I like that little touch of the fried garlic, it makes the steak tastes even better! It is quite stuffing, but how can you miss out mashed potato and creamy spinach while enjoying the steak? The creamy spinach is a bit bitter, yet on the other hand they have nailed it on the creamy and smooth mash!
Although we are pretty full by then, we have decided to order a dessert to end the night. Instead of ordering something super sweet like chocolate fondant, we have picked Le ‘Citron’ a.k.a lemon meringue tart. The lemon curd tart is topped with toasted meringue and it is sided with a scoop of lemon sorbet as well, that acidic flavour can freshen up your palate. What else can be better than this as the conclusion of the dinner?