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2016-04-26
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Va Bene is a Italian restaurant serving Halian Contemporary Trattoria since its opening in December 2015. The restaurant has a high transparency in the dining area as well as the kitchen. We particularly liked how they use green carpet to blend with the black and white table settings and wall. Besides, aren't the olive oil and vinegar bottles just too cute!?We are here today for their special menu by 2 Michelin Star Chef Enrico Bartolini on available one night on 23rd April 2016 for $888 + 10% p
Va Bene is a Italian restaurant serving Halian Contemporary Trattoria since its opening in December 2015.
The restaurant has a high transparency in the dining area as well as the kitchen. We particularly liked how they use green carpet to blend with the black and white table settings and wall. Besides, aren't the olive oil and vinegar bottles just too cute!?
We are here today for their special menu by 2 Michelin Star Chef Enrico Bartolini on available one night on 23rd April 2016 for $888 + 10% per head.
Onion, mango and foie grasThe onion has been deep fried while the mango has been rolled, sitting on top of a stripe of foie gras mousse. A flavourful contrasting first course to start with.
Onion, mango and foie gras
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The red prawn was prepared with its shell deep fried and its fresh being raw. The shell was actually so crispy that it was even edible, it was even tastier when having it with the raw red prawn meat packed of sweetness and freshness from this delicate prawn species.
Red prawns in two steps
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Red prawns in two steps
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The cuttlefish has been slow cooked for a very long time, therefore, it literally took no effort cutting it or chewing it. The green pea and its puree was also a nice touch to this dish which is rather mellow in taste.
Cuttlefish with saffron sauce
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The little round raviolis were stuffed with blended chicken mousse like gravy, wrapping around with a very thin skin, topped with a dollop of fresh sea urchins with a pungent unique sea flavour.
Ravioli stuffed with chicken gravy and sea urchins
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Ravioli stuffed with chicken gravy and sea urchins
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Apart from the veal itself, we have got a veal tongue terrine ball on top, and veal hock with asparagus and bearnaise sauce.
''Around the veal''
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''Around the veal''
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The millefeuille had layers of yellow apples in between with a caramelised crispy top. The vanilla ice cream on the side is just something cannot be missed for this classic dessert.
Millefeuille with yellow apples
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What's not to love with a nice cup of coffee to finish off the meal?
Latte
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题外话/补充资料：
special menu by 2 Michelin Star Chef Enrico Bartolini on available one night on 23rd April 2016 for $888 + 10% per head
(以上食记乃用户个人意见 , 并不代表OpenRice之观点。)
张贴
