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2015-07-29
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Tried the new summer Italian flavours by Two Michelin-star Chef Philippe Leveille which has a lovely French twist to it.I love the way each dish has a French presentation which jazzes up the food.Started off with bread served with butter in three flavours: Saffron, unflavoured butter and tomato butter.★☆★☆★☆★☆★☆★☆★☆★☆ amuse bouche:For the amuse bouche, I had this crispy slice of polenta topped with an anchovy resting on a glass of tomato marmalade and cheese sauce which was so scrumptious with t
I love the way each dish has a French presentation which jazzes up the food.
Started off with bread served with butter in three flavours: Saffron, unflavoured butter and tomato butter.
★☆★☆★☆★☆★☆★☆★☆★☆amuse bouche:
For the amuse bouche, I had this crispy slice of polenta topped with an anchovy resting on a glass of tomato marmalade and cheese sauce which was so scrumptious with the breads and the crispy polenta.★☆★☆★☆★☆★☆★☆★☆★☆
Mediterranean red tuna, parmesan cookie, raw cherry tomato sauce and basil sorbet:
Next was this refreshing tuna engulfed in this appetizing tomato sauce topped with a cooling basil sorbet which was very fragrant.★☆★☆★☆★☆★☆★☆★☆★☆
One side roasted scallop with watermelon sauce and salad, almonds and cucumber sorbet:
For a more summery starter, the one side roasted scallop gives an interesting mouthfeel with a contrast of soft carpaccio and roasted texture in one bite surrounded in sweet watermelon sauce and soothing cucumber sorbet.★☆★☆★☆★☆★☆★☆★☆★☆
Mixed Fish, Lobster and Crustaceans Soup with Brioche:
Next was the rich lobster soup which had mussels, red snapper and fish topped with extra lobster powder.★☆★☆★☆★☆★☆★☆★☆★☆
grilled octopus, grapefruit and buffalo stracciatella cheese salad:
The octopus was a big chunk of the tentacle paired with juicy ruby red grapefruit.★☆★☆★☆★☆★☆★☆★☆★☆
spaghetti olives oil, garlic and chili with scallop carpaccio:
This was al-dente spaghetti with delicate silky slices of scallop carpaccio hidden beneath, however the sauce was quite spicy.
★☆★☆★☆★☆★☆★☆★☆★☆Fresh pasta with clams in sea foam:
The fresh pasta was divine because the texture was springy and light tossed with clams in a delicious sea foam which tastes like pasta in a reduced Japanese salt broth.Each strand of pasta was square and uniformly extruded.
★☆★☆★☆★☆★☆★☆★☆★☆earl grey martini:
Before the mains, we were given a refresher which contained earl grey martini.The delicate white chocolate ball gushed out with icy earl grey martini which was sweetened by the wafer thin shell of the chocolate ball as it melted in my mouth!
★☆★☆★☆★☆★☆★☆★☆★☆
Sea bass cooked on the skin, mussels, clams, potatoes and basil foam:
The seabass was colourfully presented with Romanesco broccoli, grilled tomatoes, clams on a thin strip of mash.
★☆★☆★☆★☆★☆★☆★☆★☆Roasted Baby Lamb Striploin with Black Olives and Potato Napoleon:
The lamb was paired with a rich black olive paste that went well with the lamb and wafer thin potato slices of the potato Napoleon.
★☆★☆★☆★☆★☆★☆★☆★☆almond mousse , amaretto crispy and custard , gratinated fresh apricots an sorbet:
This dessert was bright and delightful with apricot sorbet paired with almond mousse.★☆★☆★☆★☆★☆★☆★☆★☆
black tea creme brulee served with gratinated peaches and sorbet:
Peach and black tea creme brulee served on this black edged plate with gold dots is well suited for a gentleman with strong tasting tea flavours!★☆★☆★☆★☆★☆★☆★☆★☆
Peiti fours:
I was quite full by this stage but I liked the pistachio candies which looked like popcorn.
★☆★☆★☆★☆★☆★☆★☆★☆Post
