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2015-08-10
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We went to L’altro last week to celebrate my best friend’s birthday. We were seated by the window where you can have the view of the hustle and bustle of the city, while enjoying the tranquility of the restaurant ambiance. We commenced with a basket of warm bread. There was quite a selection of bread, of which I loved cheese most of its soft and flavourful texture.The amuse bouche was saffron arancini. With its crispy outside and deliciously molten inside, it has set the perfect mood for the com
The amuse bouche was saffron arancini. With its crispy outside and deliciously molten inside, it has set the perfect mood for the coming courses to come.
The first course was a Mediterranean red tuna tartare, which is one of my favourite dishes of the night. It is like a reinterpretation of the Italian classics, paired with the parmesan cracker, basil sorbet and cherry tomato soup; the subtle peppery flavor of the basil complements the tuna very nicely. My bestie, on the other hand, got the Scallop with Watermelon Sauce and Cucumber Sorbet, which was equally lovely. The waiter told us that the chef pan-fried the scallop on one side, which gives a beautiful crisp on one side and a contrast of a soft scallop carpaccio on the other. Together with the cucumber sorbet and a nicely cut cube of watermelon, it was refreshing and well put together.
Next up was Spaghetti with Italian Clams in Sea Water Emulsion; it is not quite an Italian meal without some pasta, and we were told that this dish was the restaurant’s signature. With a strong buttery taste and an abundance of parsley and capers; this hand-made spaghetti was hands down one of the best I’ve ever had.
The fourth course was Roasted Lamb Striploin with Fried Potato Napoleon and Black Olives. The lamp striploin had a pink hue in the centre and was very tender, with a slice of pork cheek wrapped on the outside. Accompanied by two pieces of potato mille feuille and a lovely olive sauce; the dish was just about right.
Moving on from the savory courses, the first of our dessert was the house’s signature gelato miramonti. The waiter told us that we could choose from two toppings, either seasonal complements (warm strawberries) or a decadent hot chocolate sauce; and I opted for warm strawberries. With the right balance of acidity and sweetness, it was refreshing to eat especially in this boiling summer weather. We also had the Black Tea Crème Brulee with Gratinated Peaches and Sorbet. We enjoyed the hint of black tea in the silky smooth custard; together with the crispy shell which was always a bliss.
张贴
