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2022-04-22
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Very excited to try, since restaurant is now helmed by chef Francky Semblat, who used to be the executive chef at Robuchon Macao.4 of us for lunch. Here’s what we had.Bread basket consisting of sour dough and brioche. Several types of butters to choose from and I picked the seaweed one.Amuse bouche: parmesan foam with lemon juice.-Appetizers-FOIE GRAS TERRINE with artichoke puréeOBSIBLUE PRAWN (blue prawn from New Caledonia) wrapped in thin strands of noodles and deep fried. Prawn tasted very fr
4 of us for lunch. Here’s what we had.
Bread basket consisting of sour dough and brioche. Several types of butters to choose from and I picked the seaweed one.
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Amuse bouche: parmesan foam with lemon juice.
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-Appetizers-
FOIE GRAS TERRINE with artichoke purée
OBSIBLUE PRAWN (blue prawn from New Caledonia) wrapped in thin strands of noodles and deep fried. Prawn tasted very fresh indeed. Citrus sauce to balance out any oiliness. Bits of crunchy ice plant on the side.
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WHITE ASPARAGUS VELOUTÉ with black truffles. A bit too creamy as a soup for me.
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CRUSTACEAN BISQUE
-Main courses-
Was gonna go for the WAGYU OXTAIL ravioli but server commented that it was not made like a traditional ravioli- more like an open faced one. So went for the SKATE WING in meunière sauce instead.
Maine lobster spaghetti
CARAMELISED QUAIL with foie gras- my favorite dish of the meal. Skin was crispy and doneness was perfect.
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BEEF TENDERLOIN
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-Dessert-
chocolate sensation: white chocolate ice cream with cookie crumbs
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Caramelised apple tart with dulce de leche IceCream.
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-Petits fours-
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P.S. Ordered a WHOLE YELLOW CHICKEN for takeaway ($998). Not bad. Not too oily with crispy skin.
In summary: not wowed at all. Plating was unimpressive, neither were the menu choices. Expected more creative dishes. Service was excellent tho.
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