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2015-08-08
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A lot of hiccups with this recent project and still can't see the end of the tunnel.After working almost non-stop for the past 2 weeks, I decided to treat myself to something decent this afternoon but again the fact that I couldn't spray too far from work limited my choice for lunch. So after checking out various places, I finally decided to stick with Chef Pino Lavarra's Tosca whom I have been fairly impressed with ever since the talented chef has arrived.I thought it was going to be a gorgeous
After working almost non-stop for the past 2 weeks, I decided to treat myself to something decent this afternoon but again the fact that I couldn't spray too far from work limited my choice for lunch. So after checking out various places, I finally decided to stick with Chef Pino Lavarra's Tosca whom I have been fairly impressed with ever since the talented chef has arrived.
I thought it was going to be a gorgeous day out there but as it turned out, it was a little cloudy with a less-than-clear sky. Of course, I wasn't going to let that get to me coz I still got Chef Lavarra's impressive menu to look forward to.
As usual, there's no amuse bouche so right before our starter showed up, we spent some time enjoying the bread basket.
It didn't take long for our two starters to arrive and what a great start it was. First up was the lightly seared langoustine served with young leaves salad and crab mayonnaise. I thought the crab meat salad biscuit (left) was fairly nice and it was pretty slick to complement it with a pea purée and bone marrow. The interesting mix of flavors was quite a refreshing treat for us (4/5).
seared langoustine served with young leaves salad and crab mayonnaise
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Of course, Chef Lavarra's newest creation, sea tiramisu, had to be on my agenda this afternoon. It looked really good on paper too, with red prawns carpaccio and seared scallop as the main ingredient of this dish.
sea tiramisu
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But take away the slightly "odd" presentation, they really got something special here. On the bottom of the pile, you have a delicious red prawn carpaccio with just the perfect taste and texture. Then on top was a seared scallop, seafood foam, deep fried red prawn and a small "cous cous" made with something crunchy and some red prawn paste.
Like I said, lots of stuff in there but the fact that everything harmonizes with each other made this a very enjoyable dish (4.5/5).
Our first main course was a simple white tomato risotto with caramelized pancetta and Liguria pesto as we wanted something light. It was another excellent dish. The white tomato juice was mild and not overwhelmingly overpowering, yet it provided the risotto just the right balance of flavors. And look at that presentation, absolutely beautiful (4/5).
tomato risotto with caramelized pancetta and Liguria pesto
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I really like this bread roasted lamb loin with perline aubergine fondant. The lamb loin was ooohhhh so good. Very tender and juicy. And there was no strong gamey flavor from the lamb. Only if the pastry with parmesan cheese was made slight better, it would've been perfect (4.5/5).
bread roasted lamb loin with perline aubergine fondant
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Onto dessert we go, we again picked the traditional tiramisu with limoncello which we've had on a number of occasions already. The texture was again perfect but I thought the bitterness was a little dominant this time around (3/5).
traditional tiramisu with limoncello
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strawberry semifreddo with cantaloupe melon soup
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