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2019-03-03
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The brasserie on the 8th was never on my list when I think of where to dine..So happen see that it is one of the participating restaurant for the dining city restaurant week, and with a free schedule tonight, decided to go for a casual dinner here..When we arrived at 7, there were only 3 tables seated with guests. The waiter was friendly and introduced the restaurant week menu to us and asked for our preferences..We decided to go for two of the choices for appetiser and dessert while sticking t
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So happen see that it is one of the participating restaurant for the dining city restaurant week, and with a free schedule tonight, decided to go for a casual dinner here.
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When we arrived at 7, there were only 3 tables seated with guests. The waiter was friendly and introduced the restaurant week menu to us and asked for our preferences.
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We decided to go for two of the choices for appetiser and dessert while sticking to the tenderloin and king prawn for the main.
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The bread came quickly and it was piping HOT! Plus it was big in size!! Sadly the waiter did not tell us what the spread next to the butter was and I believe they expected we would try it out ourselves.
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Contrary to the hot bread, the butter was ice cold...it could not be melted even with the heat of the bread just like it was taken from the freezer one second ago.
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And we waited....
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And waited...
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For 30 minutes our appetisers came eventually.
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Just like while serving the bread, no explanation / introduction was of course given that the menu was already on the table. I was not complaining and we were totally fine by that. Just that I think the waiter could have told us a bit more about those things NOT on the menu (I.e. the spread for the bread)
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The crab salad was so-so in my opinion.
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.My friend had the seared scallop... and sadly, it was probably seared.... unfortunately seared long time ago that the scallop was less than warm . Did not expect to have it served cold after waiting for so long though.
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And then it was waiting time...
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The main dishes were served!
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The portion was reasonable but the king prawn was a little bit smaller than what I expected for a KING prawn... yet the flavour of the tenderloin with the red wine mustard was special, properly seasoned and rightly cooked.
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(Question: How could one mess up with tenderloin?)
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Then the restaurant started to be filled up with people and we were given the petite four before our dessert came.
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Finally our desserts were served:
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My Apple tarte tatin was nicely made just like the traditional apple tart. Unfortunately I did not like the calvados icecream on top of it because of the blandy taste.
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My friend liked the chocolate cake with yuzu that he said it was fresh and went well with the chocolate taste. Though I do not concur
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Looking around most of the people were having the normal set dinner which costs $838 with 4 courses. So consider that this restaurant week order was $688 for 3 courses, it was not as value for money as we thought in the first place.
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Overall, if for a causal dinner, the environment and mood of the restaurant were great. Yet if someone was coming for the food, I believe there are much more better choices out there.
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张贴
