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2016-11-09
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This Swiss restaurant is located in The Peninsula, decorated like a small cottage on the Swiss Alps, offering a cozy and comfortable environment as well as good food to customers looking for a romantic and comfortable dinner. Seated on a couch we ordered the dishes recommended by Maitre D' Lau for sharing. For starter, we had the Crab Meat Pancake with Lobster-Armagnac Cappuccino. One of the signature of the restaurant, this crepe is really good, with a soft pancake wrapping a good filling of cr
Seated on a couch we ordered the dishes recommended by Maitre D' Lau for sharing. For starter, we had the Crab Meat Pancake with Lobster-Armagnac Cappuccino. One of the signature of the restaurant, this crepe is really good, with a soft pancake wrapping a good filling of crab meat, with the sauce prepared from lobster bisque and Armagnac, adding further flavors to the crab meat and enhancing the overall enjoyment to the next level. Certainly the best start for dinner on the night.
The other starter is Garden Fresh Tossed Mixed Salad with Hard-Boiled Quail Eggs. Very fresh mixed vegetable, with tomato, lettuce, cucumber, avocado and mushroom, the salad has different dressings for you to choose, which we opted for French dressing as it paired well with the garden green. It is a good and healthy salad which balanced the richness of the other dishes.
Originally I planned to order two main courses plus the fondue, but per the recommendation by Lau that would be too much so we only went for Seared Scallops and Shrimps with Seaweed Mashed Potato and Noilly Prat Sauce. The scallops are beautifully seared, tender and juicy, though I would say the shrimps are a bit salty on the seasoning. The mashed potatoes is rich and creamy and a perfect complement to the seafood with the seaweed and vermouth added.
Then we had the famous Fondue Montagnarde, with Emmentaler, Appenzeller and Gruyere finished with Parmesan and smoked mountain bacon, served with Marconi and Boiled Potatoes. This fondue is not as pungent as Fondue Moitie-Moitie, which is to our liking. The bacon provided the savory notes to the fondue and dipping the marconi and potatoes into it, is truly a fantastic treat in a cold evening in the Swiss cottage, and I have to say this whole experience brought us to that scene.
To wrap up I also ordered a dessert, Ballon Chesa, which is Schnapps-marinated Mixed Berries with Redberry Yoghurt and Raspberry Sherbet. With good acidity on the berries, the fruit got the right balance with the sweetness of the sauce and yoghurt. The sherbet also is a palate cleanser and removed the heaviness of the fondue we had earlier.The service of Chesa offers a further enrichment to the whole evening, with Lau not only friendly and funny, he had that passion on the hotel that one can easily feel and resonate. And regarding the price it is also very reasonable, and considering the fame of the hotel and restaurant, it is close to being 'inexpensive'. With all the dishes I mentioned, two bottles of water, and a cup of coffee, the bill was $1827.
My overall rating is 83/100.
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