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2024-05-25
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Dinner. Seated at the bar with WineLover. Plenty of choices by the glass. Went for the Burgundy red. Interesting food menu. Here’s what we had. Cheese Platter, went very well with the homemade ciabatta, which I much prefer to sour dough- with airier and lighter texture and crustier outer layer. Our ciabatta slices came toasted as well- so good we ordered seconds.Deep Fried Clams- my first time trying clams coated with batter. Served with lemon, had to finish whilst they were hot, as the fishy ta
Plenty of choices by the glass. Went for the Burgundy red.
Interesting food menu.
Here’s what we had.
Cheese Platter, went very well with the homemade ciabatta, which I much prefer to sour dough- with airier and lighter texture and crustier outer layer. Our ciabatta slices came toasted as well- so good we ordered seconds.
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Deep Fried Clams- my first time trying clams coated with batter. Served with lemon, had to finish whilst they were hot, as the fishy taste came out when they got cold.
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Pan-Seared Braised Okinawa Pork Belly-
cooked to perfection, with a crispy exterior and succulent, melt-in-your-mouth meat. The rich and flavorful braising sauce added depth and complexity to the pork. Truly indulgent.
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Quail Legs- pan-seared with juicy, tender meat and crispy skin.
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Wanted to get the chocolate lava cake (only option for dessert) which was unfortunately sold out. Friendly bartender offered us some dessert wine instead but we declined.
In summary: exceptional wine bar that perfectly marries the art of wine appreciation with a thoughtfully curated menu of delectable dishes. Coupled with charming service and ambiance, it is the ideal destination for food and wine enthusiasts.
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