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2012-08-21
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Olive Tapenade on Melba toast, Amuse Bouche starter -It's a little simple, but for a set meal which is around $450 including 4 Courses, cooked by an Europe Michelin Restaurant Chef Eric Taluy and consulted by 2 Starred Benoit Gersdorff from Belgium, it is decent at this price point! And did you know just like the rest of the building except 1 restaurant, they don't charge corkage? The restaurant doesn't advertise this fact for obvious reasons but why would I lie to you? . Bread Baske
Olive Tapenade on Melba toast, Amuse Bouche starter -It's a little simple, but for a set meal which is around $450 including 4 Courses, cooked by an Europe Michelin Restaurant Chef Eric Taluy and consulted by 2 Starred Benoit Gersdorff from Belgium, it is decent at this price point! And did you know just like the rest of the building except 1 restaurant, they don't charge corkage? The restaurant doesn't advertise this fact for obvious reasons but why would I lie to you?
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Bread Basket -Warm bread is given. With a Brown bread with logan and walnut which is really tasty, and customers have asked if they could purchase this home. The answer is 'No' as they home bake it here and can't supply enough!
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Tomato Mille Feuille with Crab Meat -Part of the 4 Courses Dinner. This was simple yet presentable, refreshing. With a cheesy tuile stick on top. It's quite likable. 3.5/5
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Frogs Leg with Truffled Scrambled Eggs -The fragrance was surprisingly strong, half from shaved truffles and half from truffle paste. The eggs and frog legs were cooked very well. Encore. 4.5/5
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Lobster Bisque -This was quite tomato-ey, and surprisingly very different to a much richer version we tried on another day. Think I liked this version a little better and less alcoholic bitter! 3.5/5
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Duck Foie Gras and Consomme -This was a fairly clear consomme soup with mushrooms. The duck foie gras was quite strong in gaminess, but I think were a little too dense tonight. But overall, can tell a bit of effort has been put into the dish. 3/5
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Wine by the Glass -Selections here are slightly limited. I think they should offer more Wine selections by the Glass here. Otherwise, it will just entice customers to bring their own instead of ordering them here
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Rabbit Encased in Pastry -When we cut it open, it surprisingly looked like salmon en croute. But the taste was definitely rabbit meat and it was tender and very flavourful. One of the most memorable dishes I have had here. Even the sauce was lovely. The vegetables were looking neat but the carrot was too under-cooked. 4.5/5
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Lobster and House Made Pasta Sheets -The lobster was really good, and a latter visit confirmed that lobsters here are excellent - it is going to be one of it's major attractions here, especially considering the price point! But the pasta was covered in a sauce that was way too white creamy and had too much dill to be balanced. Apparently other friends who had the risotto version didn't suffer the same problem. I think the sauce should have much more lobster or crustacean bisque flavour. And when it does, it will be a permanent winner. 3/5
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:bowlPineapple Dessert -This was kind of strange because it had much more layers than I expected, with some mille feuille and cookie layers hidden within multiple layered texture of Mangoes. The mango jelly aside, the pieces of mangoes looked quite yellow than orange, some pieces felt almost like they were cooked or compressed. The taste was fine. But for once, I think the textural experience of this was on the quirky side?? 3/5
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Perfumed Macaron -This looked really pretty. In fact the perfumed flavours with the berries were done right, but the problem lied with the macaron shells, which were too meringue hard and it was difficult to cut through the dessert cleanly. It had the right look and right fillings inside the gerbet, but it just needed a more carefully monitor shell! 3/5
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Overall, this was really value for money. And since all Net Profit proceeds will end up being donated to a foundation called Benji's Centre in Hong Kong, the one and only non-profit Speech Therapy organization locally - and together with the decent enough French food and a good corkage policy, there is no reason not to come here on a regular basis !
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