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2013-11-17
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Are u ready the meet the principal ? A strict , claim to high standards principal . Not to be exaggrated , but get mental prepared to explore your extraordinary dining experience . The Principal is located at one end of Star Street . A core member of the Press room group . Striking a synergy between tradition and innovation , u can truly feel the sincerity both from the settings and cuisines . The interior design is modern yet rustic to ensure cozy ambience .Spacious enough . Dim lightening ur
Striking a synergy between tradition and innovation , u can truly feel the sincerity both from the settings and cuisines . The interior design is modern yet rustic to ensure cozy ambience .Spacious enough . Dim lightening urge relaxed atmosphere , airy space in perfect harmony , feel released .
Anyway , back to the menu . The menu is a great mixture in fusion and typical style . Not that extensive selection , but their choices and food combination was actual comprehensive , perfectly strike the blance to offer delicate dishes . We are supposig to take the tasting menu , which offer 11 courses . However , the degustation wasn't our final choice since we are starving and the waitress was just so cordial to introduce their signatures , so we pick the a la carte .
Bread basket and pre- appetisers
The assorted olivers spot the limelight . I just can't stop my mouth , really craving .
The bread basket is up to standard , provide small baguette , plumps and truffle rolls. The baguette is extrememly crunchy . But my favourite come to the roll , surprisingly luscious with dense truffle paste . Amuse bouche serve three types of one- bite snacks . Proper and decent . Spoonful of smoked eel jelly is the most typical . Appreicate .
Gazpacho
For that starter , we pick something light - " Gazpacho ". The presentation is very graceful and exquisite . The GAZPACHO is from Spain. Traditional Andalusian soup with wild strawberry tartare and apricot sorbet . Immensely fruity , entirely stimulate your taste buds
King Crab Salad
Really appreciate the King crab and avocado flute , a big refreshment . It is impeccable with grapefruit tears and wasabi crema. . The favor reveals the effort and techniques , innovative idea that taste light .
Three Suckling pigs
For Main course ,we sample the sucking pig. The sucking pig certainly stands its ground. The lemon puree and bitter endives hold a balance . The pig was perfectly roasted in a perfect timing . Crispy thin pig crust with succulent meat content , very arousing and not oily at all.
Saltbush Lamb Tenderloin
The Saltbush Lamb Tenderloin was serve with grilled eggplant and yogurt . The mixure of the yogurt and the lamb create sophisticated feelings . The combination paired well and it's fusion. The lamb cooked in medium rare was
juicy , but the lamb is not in a strong dense lamb sense .
Black Sesame and Coffe delights
Desserts are nothing special but at least is a faultless art piece . Simply delight when u look at such nice presentation . The seasmae sauce contrasted against the sweetness of the vanilla ice cream . Unexpected .
This awarded one Michelin star dining place certainly won't let you disappointed . You can
feel how Chef Jonay Armas pay homage to the cooking methods and trained to be a strict principal . Not one thread loose .
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