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2014-04-08
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I was so surprised that restaurant week extended ten extra days for the eight award winning restaurants, therefore this gave me another opportunity to try out something different since I was so disappointed about my last dining experience in Tapagria.The restaurant was located in the M floor of the hotel, you could take a lift or just follow the stairs on the right hand side. When I stepped into the restaurant, you could see the lights are pretty dim, it's kind of a romantic style and you could
The restaurant was located in the M floor of the hotel, you could take a lift or just follow the stairs on the right hand side.
When I stepped into the restaurant, you could see the lights are pretty dim, it's kind of a romantic style and you could see a restaurant bar on the left hand side.
In addtion, you might have notice the design of the signature chairs, which were both western and chinese style which perfectly match the trendy style decoration of this restaurant.
The dinner set consisted of seven courses which include six appetizers and a main course( the choices of choosing three out of one). Also, dessert and beverages would serve in the end to finish off the dinner.
Firstly, before we start our appetizer, associated bread were served in a board and came with seasoning sauce of olive oil and romensco sauce.
It was nice to start off with some greeny appetizer, char grilled organic scallioni with romensco sauce, it cooked perfectly well with char grilled that it could maintain its moisture and produce its natural flavour of sweetness, romensco sauce was used in here for seasoning which perfectly match with Scallioni because this sauce had a mixture of almonds, tomato and black pepper. As a result, it produced sweet and sour flavour and a texture of thickness.
The Tuna was creamy with mayo and topped with multiple stripped of red pepper, this definitely made the presentatation look more colourful. Also, the tuna came with four slices of toast as well in order to balance out the greasy of the tuna.
It was a nice presentation with four big prawns dipped into garlic and oliveoil, the texture of the prawns were fresh and bouncy but found the sauce was lightly salty and oily.
My friend and I didn't really want the lamb skewers, we decided to have the french clams instead. Well, to be honest, the french clams were quite soft and chewy but lack of seasoning.
The scampi cooked perfectly in a grilled style that it still could maintain its moisture, slightly crispy on the shell and bouncy in texture.
The porcini cooked well in a stir fried style which produce a smooth and aromatic fragment flavour, it came with a few pieces of toast which balance out the flavour and greasy of porcini . Also, the piquillo pepper was used for decorations in order to make it the dish looked colouful.
The beef cheek came in red wine sauce and for side dish, it went with chips and mini green peppers. The beef cheek was very moist, juicy and tender, and it perfectly matched with red wine sauce. Also, the chips and the mini green peppers were surprisingly tasty as well, the chips were hot enough when it was served and was so chewy that you could find real grated potatoes inside the chips.
Finally, we had tiramisu instead of the goat milk panna cotta due to the fact that both of us couldn't stand the distinct smell of goat milk. The texture of tiramisu was soft and creamy with pretty strong flavour of mascarpone cheese and low alcochol context which I like the most. Also, the moisture was well balanced out.
Overall, in terms of food and ambience, the qualities of food were outstanding and I was impressed that the chef came out to ask our opionion of the food. Also, the ambience was perfect for those who are looking for a romantic dining enivonment.
Other Info. :
You need to bear in mind that the price on the menu is $598 for normal dining and the price is adjusted to $438 for restaurant week.
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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