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2022-08-04
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Huso, named after an endangered breed of caviar-producing sturgeon, is located at The Pottinger Hotel, where Italian restaurant Gradini used to be. It is a casual French-Mediterranean restaurant with a focus on champagne and caviar. Dinner for 2. We booked through OpenRice and took advantage of the 2 glasses of free champagne offer. Bright clean decor.It was the first day that the restaurant was rolling out its 5 courses set menu ($688 pp), which we decided to try. Here’s what we had.First thing
It is a casual French-Mediterranean restaurant with a focus on champagne and caviar.
Dinner for 2. We booked through OpenRice and took advantage of the 2 glasses of free champagne offer.
Bright clean decor.
It was the first day that the restaurant was rolling out its 5 courses set menu ($688 pp), which we decided to try.
Here’s what we had.
First things first: one glass each of complimentary Mumm champagne.
Next, Bread basket of black pepper brioche, bacon roll etc. Very hot and yummy.
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-Starters
3 Hokkaido Scallops with tomato salsa. Was trying to decide between this and the kale salad. Asked server’s opinion, and server firmly replied that we should go for the scallops.
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Steak Tartare (+$38) with crackers and Onsen Egg. Much more generous portion than the 3 scallops….
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-Soups
Cauliflower soup
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Mixed Seafood Gazpacho (+$28)
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-Pastas
Penne with seafood in tomato sauce (+$38). Very spicy. Could only take a bite. Informed server, who apologized and agreed that menu should have given some spicy warning.
Spaghetti Carbonara with Guanciale, Parmesan and Egg. Guanciale is an Italian cured meat product prepared from pork jowl or cheeks, with similar flavor as bacon, but fattier, richer with softer texture. The dish was supposed to be with penne, but thoughtful server volunteered to swap it to spaghetti, since we were already having a dish with penne.
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-Mains
Coq Au Vin with French Yellow Chicken and Red Wine Sauce. There was long gap between the pastas and main courses. By the time the mains arrived we had already stuffed ourselves with bread. The portions were massive. Dish was too rich to finish. Server agreed that chef had been very generous and packed the remainder for us.
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Duck Leg Confit with Potato Purée. OK.
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Dessert
Cheesecake. A bit bland.
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Soft Serve Ice Cream topped with Caviar; Champagne jelly in the bottom of the cone. (+$68). Quite a weird combination.
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In summary: nice meal. Well trained staff.
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