Video
Read full review
2017-03-01
1876 views
It's the second year of Savouring Art and Exhibitions in the art month, March 2017! There are 12 restaurants in LKF and California Tower have each created its own Savouring Art Menu. From 1st March to 31st March, update photos of the dishes to Instagram with #(restaurant name) #LKFSavouringArt to stand a chance to wine an 9.7 inch iPad Pro with Apple Pencil! Each restaurant would have a 4 to 5 courses Savouring Art Menu while Fish & Meat has curated an artistic menu for $650 per head. The woode
It's the second year of Savouring Art and Exhibitions in the art month, March 2017! There are 12 restaurants in LKF and California Tower have each created its own Savouring Art Menu. From 1st March to 31st March, update photos of the dishes to Instagram with #(restaurant name) #LKFSavouringArt to stand a chance to wine an 9.7 inch iPad Pro with Apple Pencil!
Each restaurant would have a 4 to 5 courses Savouring Art Menu while Fish & Meat has curated an artistic menu for $650 per head.
The wooden tables and chairs give a warm ambient to the restaurant. Bar seats and balcony can also be found for different types of customers. Therefore, a range of drinks and monthly special cocktails are also available.
The Southern $130Chilling out on the balcony, enjoy a drink that is made with a beautiful mix of rye whisky, vanilla infused Cognac, chamomile & lavender infused honey, lemon, and peach bitter.
Whole Fresh BurrataTruth to be told, burrata is my favourite kind of cheese. It's even creamier and softer than mozzarella. The milky light cheese contrasting well with the deep fried cauliflower fitters seasoned with vadouvan spice.
The almost melting silky gooey and slightly runny cheese balanced off with some fresh veggies like asparagus, green beans, radish.
Soft Duck Egg RavioliA giant piece of housemade ravioli using bright yellow eggy pasta, stuffed with a runny duck egg yolk in the middle, subtle earthy truffle ricotta cream, then topped with burnt sage butter to give a hint of smokey flavour.
With no disappointment, the perfectly cooked duck egg in the middle produces a beautiful eggporn over there, which also promotes the creaminess and richness of this gigantic Italian dumpling.
Mulard Duck BreastA whole piece of lean duck breast prepared with wild honey which caramelises the surface especially the skin side which has a much stronger taste when compared to the juicy succulent pink meat.
To compliment the tender duck breast, one lighter and one stronger item are put on the same plate, and they are roasted fennel which has a distinctive and almost pungent earthy taste, as well as a nicely seasoned shredded duck leg confit arancini.
PavlovaSurprises are always left until the last. It's not just a scoop of ruby peach sorbet sitting on a bed of lavender crumbles. Underneath it, there is a poached yellow peach with some delicious fluffy lavender cream. To give an extra bite to this sweet dessert, almond flakes is also mixed in with the pretty purple treats.
Post
