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2021-07-21
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We got two of these burrata tarts($280) to share and honestly i could have devoured both on my own. It was sooo flaky and had just the right amount of toppings to show off the pastry.We also had the trout roe tartlets ($180) slow poached foie gras wrapped with black truffle ($580) which was so smooth and creamy, heard that there were bigger portions before though hahahahha oh and complimemtary beef tartare cannelloni to start off our meal.You got to love this pastry layer of the monkfish en crou
We also had the trout roe tartlets ($180) slow poached foie gras wrapped with black truffle ($580) which was so smooth and creamy, heard that there were bigger portions before though hahahahha oh and complimemtary beef tartare cannelloni to start off our meal.
You got to love this pastry layer of the monkfish en croute ($500)
Cut it in half and you will see the glossy surface of the mobkfish wrapped in soinach, surrounded by a layer of langoustine and black mushroom before it's encased in a pastry shell. The monkfish was so juicy, and had just the right amount of bite required, not ftough and not toooooo soft. Also appreciate that ocrner of patry of the isde with truffle, so that you can thoroughly enjoy the pastry and jot owrry abt it getting soggy from the sauce. This dish basically worked wonders.
We also had the chicken rice, but next time I would definately want to try for the quail!
I am obsessed with the fact that there's pastry everywhereeeee
Like this lemon tart ($135) , it ain't no biscuit tart but more like a flaky pastry shell, making the crust extra thick and fluffed out. Meringue was super light and had just the right amount of sweet, combined with the citrusy lemon curd and the thin chocolate layer lining the bottom of the tart.
The apple tart ($150) is again a super flaky and light pastry, with wiffs of sweet apple aroma snealing up ok us even before it lands on our table. Bonus points for the pretty rose like pattern too! Madeleines ($120)are a must and I'm so happy they didn't run out before we got to dessert.
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