Video
Read full review
2013-08-13
5854 views
Celebration for a good day!Heard of many good comments of the art menu, and finally got an available timeslot to enjoy it.I had afternoon tea at Sevva before that and my friend also had afternoon tea, so we decided to have the Gourmet Tour instead of Experience Tour, which includes 9 courses. Proven that this was a wise decision, both of us were very full before having the last dessert.To start, a beautiful presentation of olive jelly and cheese, which achieved the purpose of excellence opening.
Heard of many good comments of the art menu, and finally got an available timeslot to enjoy it.
I had afternoon tea at Sevva before that and my friend also had afternoon tea, so we decided to have the Gourmet Tour instead of Experience Tour, which includes 9 courses. Proven that this was a wise decision, both of us were very full before having the last dessert.
To start, a beautiful presentation of olive jelly and cheese, which achieved the purpose of excellence opening. Followed by crab leg salad, crab meat salad wrapped in a small piece of shell, quite good and refreshing.
Caesar salad, looked very attractive like a pot plant with sesame and nuts as "soil", some ham and the sauce, frozen to be become power, let it melt slowly on the leaves....very nice.
Foie Gras, always my favourite but trying to cut down because the production process is known to be cruel. Taste was good for sure but the portion was rather big.
Bacon and egg, not for breakfast. A lady chef prepared it in front of you, like creating an art piece, step by step, using a plate with "grass" as the frame. The bacon was very good, not cured as what we usually have for breakfast but still leaving a layer of fat there, it tasted so good, melted in my mouth.
Seafood was turbot, presented on upper layer of plate with pebble on lower layer. There was a crispy baby crab, crab meat, mussel and mushroom as "yummy decoration".
...already felt very full....
Time to have cheese...Wow! So many gourmet cheese for selection...and we hardly picked 4 out of over 15 choices. Indeed a difficult decision because all looked so good. One of it is called Brillat-Savarin, soft, not too salty.
Soufflé, several flavours available and I chose raspberry and my friend chose mango. Very good, but we could only finished half. There was the very last beautiful dessert, another "pot plant" using green tea cake as the "grass", nuts as the "pebble and rocks", dark chocolate as "beetle" and candies as "flowers".
Together with the red wine and Champagne, Perfect!
Overall atmosphere was very good, service was excellent!
Post
