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2021-01-28
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Long time no fine dining!!!! This time we had a French lunch at ICC Sky Dining 101. Environment was modern and seating was normal.They had a mix and match lunch menu with different number of courses at different prices. Of course we went for a 4-course lunch each at $490+10%. Some options required additional costs.As soon as we were seated, the cheese crackers in the middle were served to us. There were 4 slices. They were cheesy and crispy. There was no room for mistake. Bread was served later
They had a mix and match lunch menu with different number of courses at different prices. Of course we went for a 4-course lunch each at $490+10%. Some options required additional costs.
Bread & Cracker
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As soon as we were seated, the cheese crackers in the middle were served to us. There were 4 slices. They were cheesy and crispy. There was no room for mistake. Bread was served later so that it was warm. There was nothing special. The butter had some herbs in it.
Gillardeau N'2 Oyster
$98
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Gillardeau N'2 Oyster $49 each
We also ordered 2 oysters to share. The flesh was voluptuous, firm and crunchy. The on-the-side lemon juice and shallots vinegar enhanced the freshness. High quality!
Corsican Sea Bass
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Corsican Sea Bass
Corsican Sea Bass
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This carpaccio was the first course I chose. The server shaved some French chayote lemon onto it in front of me. It was sashimi quality sea bass carpaccio in enriching citrus (French chayote lemon) and olive oil. Presentation was very nice.
The server shaved some peels/juice from this French chayote lemon for me.
Japanese Egg
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Japanese Egg
Japanese Egg
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It was my second course. First of all, presentation was so nice with a super thin cracker topped by sliced button mushrooms. After breaking it, the Japanese egg was underneath! It was cooked in red wine with Burgundy Snails and button mushrooms on the side. The Japanese egg was nicely slow-cooked in red wine. The snails were very well heated too as the snails and mushrooms are equally tender, not overdone.
Veal Osso Buscco
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Veal Osso Buscco with carrots and ginger in green curry
My third course was this mains dish. The veal (young cow) shrank was braised with carrots and green curry was added afterwards. The
green curry tasted like tom yum (the Thai specialty).
Veal Osso Buscco
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A special credit should be given to the bone marrow which could be eaten using a separately provided small spoon. That said, I found this mains just so-so, because the veal was not tender enough and was pretty tasteless. It was mostly about the green curry sauce for this dish.
Souffle
Souffle
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My 4th course was this lovely brown soufflé, in which you could find rich earl grey cream. The hazelnut cream was served on-the-side. Of course, the vanilla ice cream, which was one of my favourites, provided a wonderful finish.
Souffle
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Petite Fours
Petite Fours
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Petite Fours were chocolate cake and apricot tart. Nothing special.
In conclusion, presentation of the food was nice. The overall quality of the food was not bad, except for the mains which was a bit disappointing. Service was quite good as there was a server who chatted to us and made us laugh! Overall, the cost did not seem too expensive when discounted by location, service and presentation.
张贴
