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2023-11-30
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Dinner. Restaurant belongs to chef Donovan’s group of restaurants, been meaning to try for sometime.Went for the 5-course tasting menu.Comprehensive wine list. Ordered a bottle of Burgundy red.Here’s what we had. Scallop carpaccio in Passion fruit dressing. Garnished with slivers of watermelon, cucumber and radish.Suckling pig- slow cooked then roasted. Served with tangy Pineapple sauce and Blood orange gel. Skin was delightfully crispy.Restaurant’s signature Dish: Lobster topped with deep fried
Went for the 5-course tasting menu.
Comprehensive wine list. Ordered a bottle of Burgundy red.
Here’s what we had.
Scallop carpaccio in Passion fruit dressing. Garnished with slivers of watermelon, cucumber and radish.
Suckling pig- slow cooked then roasted. Served with tangy Pineapple sauce and Blood orange gel. Skin was delightfully crispy.
Restaurant’s signature Dish: Lobster topped with deep fried Seaweed on a slice of Daikon. The accompanying smooth buttery sauce made with Grapes, sweet wine and white wine vinegar accentuated the natural sweetness of the lobster.
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We were given some focaccia to finish the sauce.
Cappuccino of Lobster bisque cooked with lobster head etc. Chunks of lobster in it.
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M7 wagyu beef wellington with Truffle sauce.
Local yellow chicken thigh and breast with panfried foie gras. Served with Mushroom sauce. Very flavorful.
Dessert: White peach sorbet with matcha foam, Lemon meringue and Rose wine jelly.
In summary: expertly cooked meal with impeccable balance of flavors.
张贴
