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2011-08-06
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Went to La Marmite hoping to have a relatively 'quick' dinner, hence we simply ordered one main course each and a dessert to share. Little did we know that they had slight teething problems, resulting in a 30 minute wait for our first dishes to arrive. Thankfully, they had a warm bread basket to temporarily fill our hungry stomachs.Despite these let downs, I will still them a few thumbs up on certain areas:Main course 1: Crusted squid-ink sea bass with chorizo risottoI was slightly disappointed
Despite these let downs, I will still them a few thumbs up on certain areas:
Main course 1: Crusted squid-ink sea bass with chorizo risotto
I was slightly disappointed when the dish arrived lukewarm, as if they did not serve it right off the stove. The squid-ink is the black strip painted below the sea-bass (which I had originally thought was part of the plate’s decoration and had to ask the waiter whether it was edible as the 'colour' was slowly coming off the plate). The salty taste from the squid-ink, coupled by the salted crust on top overpowered the freshness and flavour of the sea bass. On the other hand, the chorizo risotto was not exactly ‘risotto’; it was a chewy and slightly crunchy rice, which I thought fared very well with the chorizo!Main course 2: Flank steak
For those of you who are curious (like myself), a flank steak is also known as bavette. It is a beef steak cut from the abdominal muscles of the cow. A relatively long and flat cut of meat, flank steak is used in a variety of dishes including London broil and fajitas. It is significantly tougher than the other beef cuts; therefore, many recipes use moist cooking methods such as braising. Hence, I was worried that it would be slightly tough to eat but we were reassured that it would not be. When it came down to tasting the dish, yes, the meat was slightly tougher than most high-end steaks many of us are used too, requiring more 'chewing' strength with your jaws. However, the caramelised onions were so soft and buttery, a delightful stark comparison to the steak. Dessert: Pineapple 'Carpaccio'
We were actually quite curious how one could make pineapple as a Carpaccio, and it was a pleasant surprise when it arrived. It was basically thinly sliced preserved pineapple served with biscuit crumbs and fresh pineapple cubes and berries. This was possible my favourite dish. Not only was it creative but the preserved pineapple was not too sweet and was refreshing against the berries and the fresh pineapple!To conclude, I do not have a strong desire to return here but I am willing to give their lunch and brunch menu a go. However, I will wait until all their teething problems are over so I do not have to wait 30 minutes for a dish.
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