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2022-02-09
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Craving to try the well-known dish Beef Wellington, we booked a table at one of my favourite spots in the city — 181 Fortnum & Mason.Our meal began with their complimentary bread that was freshly baked (I guess), and it tasted okay with the butter served alongside.The starters arrived promptly. I was surprised as well as amazed by the color of the salmon! It was pickled with beetroot and I love the freshness of the cucumber that complemented the raw salmon. The yolk added the flavour and also th
Bread
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Our meal began with their complimentary bread that was freshly baked (I guess), and it tasted okay with the butter served alongside.
Beetroot Salmon Gravlax
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The starters arrived promptly. I was surprised as well as amazed by the color of the salmon! It was pickled with beetroot and I love the freshness of the cucumber that complemented the raw salmon. The yolk added the flavour and also the richness to the combination! Nice!
Steak Tartare
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Our second starter — Steak Tartare. To be honest, I ain’t a fan of raw beef, though this one changed my mind. The tartare was well-seasoned and you wouldn’t be disgruntled by the stinky smell of raw steak. Worth a try but note that this starter will be charged for an additional $58.
Beef wellington
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Moving on to the star of our lunch, beef wellington. I anticipated a splendid dish given others’ positive feedback and it certainly didn’t let me down. The staff member cooked the peppercorn sauce right in front of us and it was quite an enjoyable show.
The puff pastry was buttery and flavourful (I really love it!). Underneath was the juicy medium-rare beef cooked for a tender texture. They didn’t have a layer of parma ham which made to separate the juice of the beef, so the pastry was a little bit soggy in this sense. Personally I would like the beef to be a bit saltier for a richer flavour, though this wellington was already an outstanding one.
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The potato and green beans came along with the wellington. The potato was layered beautifully with a sprinkle of cheese on top. The green beans, however, weren’t very impressive. All credits were given to the beef itself!
Dauphinoise Potato & Green Beans
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I couldn’t give the same comments for the tortellini. I was just not a fan of the ricotta cheese, and the pasta tasted really weird to me. It was rather undercooked and each tortellini was stuffed with very flavourful cheese. Perhaps cheese lovers would love this dish…but certainly not my cup of tea.
Ricotta Tortellini
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Next up was the short rib. I love how tenderness of the rib as well the creaminess of the mousseline. Though you could find ample butter underneath the potatoes…and I wish they had separated the mustard.
Beef Short Rip
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Moving on to the desserts! We ordered one vanilla creme brûlée and knickerbocker glory. The former was outstanding, probably one of the best brûlée I ever had. Usually I’d hate the excessive taste of the vanilla extract, but I think they used vanilla seeds instead and it turned out pretty good. The latter, was just okay. Personally I found it too sweet, yet it’s meringue and it’s normal for it to end up sweet.
Vanilla Creme Brûlée
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Knickerbocker Glory
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I’ve always wanted to try the renowned musea blend and I seized this chance. Not particularly impressive but I would say it tasted fairly good. Worth a try but I would opt for other teas next time.
Musea Blend
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An overall pleasant meal this time. Staff were attentive and helpful. However, as there were four of us, we were forced to squeeze into a table which was supposedly for two, even though the sofas were pretty comfy. I think their signature beef wellington is definitely worth a try, but remember to book in advance especially during the holidays!
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