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2013-03-13
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Date of visit : 8 Mar 2013 (Fri) 12:45 pmNo. of diners : 3Average cost per head : $185Food quality : 8.3/10Environment : 8.8/10Service : 9/10Value-for-money : 9/10Overall rating : 8.68/10Laris is a new member of the Dining Concepts which owns dozens of dining outlets such as Lupa, Al Molo and Carnevino. The restaurant is headed by chef David Laris, an Australian, and that explains the choices of some meats including wagyu beef and lamb from the Australasia. For lunch charging at $138++ for a 2-
Date of visit : 8 Mar 2013 (Fri) 12:45 pmNo. of diners : 3
Average cost per head : $185
Food quality : 8.3/10
Environment : 8.8/10
Service : 9/10
Value-for-money : 9/10
Overall rating : 8.68/10
Laris is a new member of the Dining Concepts which owns dozens of dining outlets such as Lupa, Al Molo and Carnevino. The restaurant is headed by chef David Laris, an Australian, and that explains the choices of some meats including wagyu beef and lamb from the Australasia. For lunch charging at $138++ for a 2-course, the quality of food and environment definitely worth the penny you pay.
a) Potato Soup (Starter) – 8/10
The ingredient and soup was delivered separately. On the soup plate were the cooked and raw mushroom, and some green. The waiter then gently poured the potato soup from a tea pot. I could feel the fine grains of potato in the soup but the dish was tasty.b) Hand cut New Zealand Ocean Beef Tartar with Crostini, Apple Mustard and Slow Cooked Egg (Starter) – 8.2/10
This was a beautiful dish. The apple mustard was mild while the slow cooked egg gave a creamy texture.c) Leek Tart with Brie Cheese served with Rocket Salad and Aged Balsamic Toffee (Starter) – 8/10
The tart was served warm. Although the brie was not strong, the leek flavour was weak too.d) Jumbo Lump Crab Cake with Sweet Corn Puree and Fresh Made Coleslaw (Main) – 8/10
The crab cake was lightly deep fried and full of crab meat, however, its appearance was more appealing than it tasted. The coleslaw was fresh and crunchy.e) House Made Green Pea and Ricotta Ravioli with Sage and Brown Butter Sauce (Main) – 8.4/10
Freshly made pasta never goes wrong. The ravioli was nicely prepared from the dough to the cooking. The green pea puree as the filling was refreshing. Topped with parmesan cheese and slow baked tomatoes made the dish full of flavours.f) New Zealand Grass Fed Burger, Fontina Cheese and Truffle Aioli Served with Potato Croquettes (Main) – 8.6/10
An order of medium raw patty had been requested but a rare was delivered. No complaint for that as the beef was still juicy and coated with charcoal flavour on the outside. It was rightly seasoned, with the fontina cheese, red onion and aioli all made the burger scrumptious. The patato croquettes were crispy and full of flavour.g) Blood Orange Panna Cotta with Orange Jelly and Almond Crumble (Dessert at $40) – 8/10
The lunch set serves 2 desserts at an extra of $40. Apart from the panna cotta, the other was seasonal fresh fruit plate which we haven’t tried. The panna cotta was rich in cream too stiff than it should be, however, the ruby like blood orange gelatin tasted rich.03.2013
Other Info. :
[b][i]Q : When will I go again?
A : For lunch when they rotate the menu or for dinner on special occasions. They offer a tasting menu at a cost of $788.
Q: What will I next order?
A : Grilled chicken breast or the Iberico pork tenderlo[/b]in.[/i]
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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