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2013-04-26
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A promising menu and resounding Time Out review got us excited about visiting Laris. Especially as we had good memories of 3 on the Bund in Shanghai.The staff desperately tried to push the tasting menu, which we decided against, as there were only heavy red meat options for main courses and no leeway to change to another dish. The starters arrived while we were still drinking our champagne – a little quick. The ocean trout tataki with slow cooked egg, XO sauce and keta caviar came beautifully pr
The staff desperately tried to push the tasting menu, which we decided against, as there were only heavy red meat options for main courses and no leeway to change to another dish.
The starters arrived while we were still drinking our champagne – a little quick. The ocean trout tataki with slow cooked egg, XO sauce and keta caviar came beautifully presented. The trout and the slow cooked egg were perfectly executed and the caviar delightful, however the dried shrimp in the XO sauce overpowered the rest of the dish, a shame as it killed it.
Thankfully the main courses followed at a better pace. The Peter’s farm veal loin with herb and Parmesan crust, carrot, confit potatoes and garlic jus had great potential, especially as the quality of the meat was second to none. However, the dish fell down on execution – the veal was served in one piece (not sliced as is usual). It was pink at the extremities and well done inside. Despite its mouth-watering description, the rest of the dish completely lacked flavour. The brussel sprout & bacon side dish was perfect.
The highlight of the meal was definitely the Carrot cake, coffee crumble, chocolate ganache – perfect execution and sumptuous taste, a great way to finish a meal that wasn’t quite up to expectations!
题外话/补充资料：
Pastry chef is excellent. Head waiter is good with clients.
(以上食记乃用户个人意见 , 并不代表OpenRice之观点。)
张贴