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2023-01-02
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Lunch. Approx 17 seats in all (including bar counter seating 5). We picked the bar counter as PickyEater loved to chat with the chefs at work. The chefs in question are 2 friends who used to work at Petrus and Caprice respectively. They seem very passionate about their work, and they like to source ingredients from the local markets.Wine list was good. Went for a glass of Bordeaux red. Lunch menu was named 'antipodes’ (meaning opposites), showcasing Native Classics with local and French products
The chefs in question are 2 friends who used to work at Petrus and Caprice respectively. They seem very passionate about their work, and they like to source ingredients from the local markets.
Wine list was good. Went for a glass of Bordeaux red.
Lunch menu was named 'antipodes’ (meaning opposites), showcasing Native Classics with local and French products. There were 3 options to choose from: 3 courses ($688), 4 courses ($788), and 5 courses ($888). We went for the full 5 courses. Here’s what we had.
Sour dough bread with wheat germ, sesame etc. served with chili butter. Chef explained they outsourced the bread to be made, but with his own recipe. Took many tries before perfection but it tasted very good.
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Trio of Appetizers, being
-Mussels in fish soup jelly with garlic mayo
-Chicken liver pate with raspberrry in wooden spoon and
-Fried ravioli with Parmesan etc
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Starters:
Squid salad (seaweed, leek etc) from Sheung Wan market- sauce was vinegar with ginger and clam juice etc. Particularly loved the hint of coconut (chef has lived in Thailand for a few years).
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Salade landaise (traditional French salad originating from the Landes area, famous for its duck and walnuts) with artichokes, foie gras and lardo. Love the sour note of the vinaigrette.
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Mains:
Golden threadfin bream and potato in
bouillabaisse and accompanying rouille (garlicky sauce originating from Provence). Not normally a fan of bouillabaisse but this one tasted sweet and without the fishy taste. Chef explained that his bouillabaisse was made predominantly from fish bones.
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Yellow chicken from the market with
Albufera sauce (velvety sauce of chicken broth, cream and butter- hint of Madeira). On the side: mushroom purée and salsify (root vegetable aka the oyster plant because of its similar taste when cooked). Chicken was very tender. 👍🏼
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Desserts:
Ossau Iraty (cheese made from sheep milk) mixed with caramelised walnuts, persimmon marmalade, ginger etc. Too heavy for me.
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Pear tart with almond powder. Ice cream on the side. Very buttery and flaky.
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Mignardises: Salted caramel cookie and clementine cookie. Chocolates.
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Coffee. (Chefs’ respective French hometowns are Toulouse and Nice.)
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In summary: love love love. Complex flavors for seemingly simple dishes. Can’t wait to go back for dinner.
张贴
