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2022-10-28
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This is our first time to have the Chef’s table in CulinArt 1862. We are really excited about it 🙈This place provides guests with a kaiseki-like tasting set, with meat, seafood or vegetarian menu choices, each with 7 dishes including appetizers, main courses, and desserts.Haha! Loads of wok and pan hanging on the ceiling👀nice try on interior design. There’s a 📺 and wine display cupboard . The waitress lead us to a welll preset of table, clean and comfortable☺️ We are delighted!Boston lobster bean
This is our first time to have the Chef’s table in CulinArt 1862. We are really excited about it 🙈This place provides guests with a kaiseki-like tasting set, with meat, seafood or vegetarian menu choices, each with 7 dishes including appetizers, main courses, and desserts.Haha! Loads of wok and pan hanging on the ceiling👀nice try on interior design. There’s a 📺 and wine display cupboard . The waitress lead us to a welll preset of table, clean and comfortable☺️ We are delighted!
Boston lobster beans with herbs:It’s delicious with unique and flavorful ingredients. You may not need to add any additional soy sauce or salt.
Broiled miso glazed toothfish:It is delicate, buttery, and melt-in-your-mouth. A classic Japanese dish with succulent texture.
Red Prawn tartare:with zesty notes of jalapeño, yuzu and smoked capsicum. Full of fresh and organic ingredients 🌞 super tasty 👅
Rangers valley beef striploinStriploin is one of the more highly prized cuts because of the good marbling, juiciness and flavour. The chef cook well and maintain its juicy texture 👏🏻👏🏻 Of course🍷 red wine is a MUST for our 🍽 dinner
Pea shoot veloute soupTaste rich and creamy without disappointment 🫶🏻
Last but not least, The Chef presents the dessert like a mini showcase .With the meringue icing added with liquid nitrogen, there is a visual effect of flames and ice smoke.
张贴
