Beet (已結業)

知道蘇豪區開左間新法國餐廳，趁結婚周年紀念，於是便試試。可能餐廳是新開業，人客不多，不用等位。我對法國菜認識不多，都唔知食咩好，於是侍應介紹我地試tasting menu。三道前菜，各有不同的特色，喜歡脆脆的，一定很愛食第一道，但本人較喜歡第二道，口感creamy，份量剛剛好，如果太多會很膩。自家製的麵包，牛油，麵面很好食，外脆，內裡煙煙韌韌，yummy 淡淡的雪糕味，配上果仁。薰衣草茶，配熱熱的藍莓蛋糕。侍應會好細心介紹每道食物，令客人了解品嚐的食物。其實餐廳每道菜的口感，味道都很特別，有別於傳統法國餐，應該餐廳想走modern european cuisine 路線，真的值得一試。

Great ambience to catch up with a couple of friends for a relaxing lunch. The set lunch Menu was good value as the food served was well presented and I heard very similar to portions served at dinner. Seating was spacious and comfortable and the open kitchen behind glass was a nice touch.To start we had the warm bread made by the chef, which although we had to pay extra was well worth trying as it was super yummy paired with the butterThe charred Brassicas was a refreshing change to a simple sa

擂沙：以全新面貌取代La Port Parfume的Beet，整個菜單只有11款菜式和5-course tasting set，似乎想走私房路線。兩道主菜中，以舞茸及秋季黑松露為主的這一道較出色 ($210)。松露份量少但比想像中香濃，舞茸爽脆，伴以合桃酸醬頗有趣。與帶有清爽酒體和濕泥土香的2014薄酒萊紅酒同吃，就像走到森林一般清新。另外一道的多寶魚 ($250)，略嫌魚肉有點過熟，不過旁邊鮮甜的車海老及蜆肉則挽回不少分數。.不得不說，他們熱騰騰的Financier蛋糕 ($60) 蛋香濃郁，鬆軟濕潤，加上薰衣草伯爵茶，暖胃非常！

Modern European food made from fresh produce blended with innovation. Explosion of flavours starting with unbelievable oyster ice-cream to peachy hamachi to finely tuned Brussel sprouts and flavorful and well disguised lamb. The evening ends with well matched Singaporean tea, reduced coconut milk ice-cream and brown butter petite four delicately touched with homemade blueberry jam.