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2024-04-10
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Dinner with the CigarWhales.Wine list was comprehensive. Ordered a glass of Burgundy. Not bad. Menu consisting of mostly classic dishes. Here’s what we had.Bread basket. Had to request butter separately.OystersGrassfed Beef Tartare- finely chopped and expertly seasoned with capers, gherkins, shallots, and a luscious confit egg yolk.Baked Seafood “Souffle”, which was in fact a puff pastry dome over seafood in white creamy bechamel sauce. The umami from chard leeks and wakame added depth to the di
Wine list was comprehensive. Ordered a glass of Burgundy. Not bad.
Menu consisting of mostly classic dishes.
Here’s what we had.
Bread basket. Had to request butter separately.
Oysters
Grassfed Beef Tartare- finely chopped and expertly seasoned with capers, gherkins, shallots, and a luscious confit egg yolk.
Baked Seafood “Souffle”, which was in fact a puff pastry dome over seafood in white creamy bechamel sauce. The umami from chard leeks and wakame added depth to the dish, but we all thought overall it lacked flavor and could do with more seasoning.
Baked Snails with mousseline potato and garlic parsley butter.
Homemade Chicken Pie with Morel Mushroom- came as a slice rather than shape of a whole pie. There were pie crusts on the edges, but not the hot and crispy type. Chicken however was abundant and tender, well paired with the earthy morel mushrooms.
Bouillabaisse served with rouille (orangey-red sauce of egg yolk and olive oil with toasted bread, garlic, saffron etc), mussels, prawns, grilled snapper etc.
Herb Crusted Monkfish- expertly pan-fried. Unfortunately the spinach and its accompanying white wine butter sauce was too salty.
Duck Breast, an unexpectedly large portion, which also came with the thigh. Server let us take photos then took back the dish to slice it up. Meat had been dry-aged and smoked, which gave a robust dimension flavor-wise. However, meat was quite tough as it was overcooked. On the other hand, the skin could have been cooked a bit longer as it was very chewy and not crispy at all.
Butterflied Chicken （ie cooked by cutting out the backbone and opened up like a book resembling a butterfly shape). The chicken, marinated in a tangy and aromatic lemon miso, was tender and full of zest.
Baked Dover Sole with browned butter- delicate and flaky.
For dessert: Pistachio Souffle with a nutty pistachio praline center, adding a delightful crunch. Served with vanilla ice cream on the side.
In summary: Nice ambience and friendly service. Food-wise, mixture of hits-and-misses.
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