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2015-11-29
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It’s a newly opened restaurant. We have been there three times! First time three of us tried the roasted portobello and avacado burger. The combination was well matched and you can enjoy a burger without feeling too heavy. We also ordered the chicken wings. As some of us cannot eat much spicy food, we opted for fried wings instead of buffalo wings. The Portobello & basil pasta was very good. The waiter told us the sauce was home-made with fresh herbs. We also ordered the seafood pasta with Mexic
The Portobello & basil pasta was very good. The waiter told us the sauce was home-made with fresh herbs. We also ordered the seafood pasta with Mexican sauce, which was not on the menu. It was too spicy for me. My friend who loves spicy food was lucky to eat most of it and he loved the jalapeno pepper taste.
We ordered the chocolate cake and it was rich and complimented the coffee we had. I had the cinnamon latte and my friends ordered ice cappuccino. Overall, the food is good and the restaurant though not big is cosy enough to hangout with friends . The chef was friendly and actually came to talk to us and we were able to set up a private dining with him. We told him what we love to try and that’s how we went for our second and third dinner for a group of eight.Dinner two:
This evening we tried mostly meaty dishes. To start off, we had a salad with figs and buffalo cheese. A rather refreshing combination. Recommended.
Next we had tomato soup, mixed vergetables platter.Slow-cooked prime rib. The meat is very tender and succulent. You can taste the flavor of the beef in its natural jus. Must try! Goes well with our wine.
Ribeye Steak. Just the right preparation. Centre is pink. Taste great just with a bit of sea salt. We are glad none of the rib or steak is marinated as steak tastes best in its natural form.
Rose prawn angel hair pasta. The pasta would taste better if a little softer.
Risotto with purple sweet potato.Goose Liver & Wagyu beef burger. A big burger but apparently they have a much larger burger for two which we did not try.
For dessert, we had cheese cake and chocolate cake. Latte.Dinner three:
After the satisfying dinner, we went back to try out what seafood dishes the chef can prepare us.
Start off with fresh green salad with Spanish iberian ham 36 months. Pretty good. I prefer this to parma ham.
Next is mushroom soup with black truffle. Very rich and creamy. Lots of mushrooms.Baked oysters……one of my favourite foods! I was so glad that one of my friends does not eat oysters. I get to eat more. Very fresh indeed!
Mussels in white wine.Clams with rose wine. Must try!
Roast chicken. Though I am not a big fan of chicken, I must say this roast chicken is surprisingly juicy and tender. It’s stuffed with spring onions. Chef asked us to tear it instead of cutting with knife. This is to retain the chicken’s succulence. Of course, I’m not the one who gets the hand dirty. Highly recommended.
Stewed beef cheeks. Different parts of beef but I personally prefer the prime rib and steak of dinner two.Sauteed mixed mushrooms.
Portobello & Basil Pasta. Was good on first try, so we had an encore.
Sirloin steak. Consistent standard in preparing the steak. I love the pink centre. Some restaurants tend to undercook or overcook. This is just perfect.
Cod fish with orange butter sauce.
Our tummy were about to explode. But I still managed to top up with a rose latte. Overall, very homy feeling and chef offers a great flexibility in dining experience. Good place for private dining with a group of friends. You need to bring more friends though if you want to try a variety.
張貼
