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2020-05-02
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Petrus is always lovely. I never understood why it go a Michelin Star so late. Due to the new law, only 3 of us went to dinner which turned out to be perfect.We decided to order the 5 course and all the items. While we were waiting for a lovely dinner, we enjoyed the view there and also their buttery bread especially their croissant. For the first course, despite the additional price of the caviar and egg, the foie gras was the star. Not only was it plated beautifully, the rich foie gras was bal
We decided to order the 5 course and all the items. While we were waiting for a lovely dinner, we enjoyed the view there and also their buttery bread especially their croissant.
For the first course, despite the additional price of the caviar and egg, the foie gras was the star. Not only was it plated beautifully, the rich foie gras was balanced by the seeds and sides. Heading to a great start. The salad Spring was plated beautifully but I have to say it paled compared to the others.
Foie Gras
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Caviar & Egg
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Spring
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For the Second Course, they ran out of king crab so they used a lobster roll to substitute this dish. It was seasoned with dried lobster(the orange powder), making each bite a burst of flavor.
Lobster Roll
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However, their signature, and definitely the most memorable the whole night, was the Prawn. Despite it looked the most simple, it was the most richest dish of them all. The sauce was actually hidden inside the prawn head and with the springy texture of the prawn, my only regret is we should have ordered two prawns.
Prawn
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Zucchini
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Lobster
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Halibut
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For the fourth courses, the beef was the best. Its presentation was most impressive, with its signature cow, made with cauliflower and morels. It was also the most tender out of all 3.
Beef
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Lamb
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Pigeon
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For the dessert, I guess using comte for cheese cake is innovative but for us, it was a bit too savory as a dessert.
Cheese Cake
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Mandarin
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Pineapple
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The petit four was a lovely end to the dinner. Definitely will come back again in the future.
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