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2011-12-05
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I have been wanting to visit Mirror for a long time. With a reservation made a month ahead and here I am... celebratung a special person's birthday. There were only 6 tables at Mirror, but it was more spacey than other private kitchens. A curtain of forks and spoons were suspended down from the ceiling, giving you a more private touch in the restaurant. However, you could actually watch Chef Jeremy Biasiol preparing the delights for the night. I love this homey and cozy setting as if Jeremy was
There were a few choices on the tasting menu to choose from, we picked 2 four-courses set and decided to share the main.
While waiting for the night to start, we were offered a bread basket! It was outsourced, but they were YUM! Crispy surface yet it was still soft inside. One had bacon inside which made it smell really that I could not resist but finished the whole piece.
Amuse Bouche arrived and oo! it was a Panna Cotta prepared with Beetroot! There was a thin slice of beetroot on top of the panna cotta and balsamic vinegar was lightly added. It was not as sour as imagined since the taste of beetroot was 'diluted' by the milky flavor of Panna Cotta, It was refreshing and interesting enough to prepare my palette for the coming dishes.
With high hopes on the food, our first course came - Slowed Cooked Eggs with garlic cream, shrimp, watercress mousse & shrimp sauce Loved the poached egg! Was cooked till the egg yolk would flow out but not to the extent that it would cover up the watercress mousse. I was not a fan of watercress but had to give some credits for this. The shrimps blended well with the yolk and the sauce. A great dish indeed!
Then the soup came - Hot vichyssoise with leeks, potatoes confite & bacon. Not very enthusiastic about leek but it was very creamy! I still emptied the bowl!
The menu actually allowed diners to have both of the mains but we opt for the choice to select either one and we were to share. Our main came and I had Pan seared scallops with pumpkin and chestnut. Flavorful and rich in taste! Loved the perfect blend of pumpkin and chewy mashed chestbut that served well with the scallops. The scallops were a little less impressive than the sides (pumpkin and chestnut, guess these were two strong flavors and had shrouded a bit of the scallops' own taste)
The other main was Roasted boneless pigeon with cabbage, sun chokes puree truffle and wine sauce. Was a little intrigued that there were still bones that the staff explained the bones were there to keep the pigeon's shape?! But it was a very well cooked dish afterall! Pigeon was cooked perfect, juicy and tenderness still remained. Some of the pigeon was more tender than the remaining part, maybe that was due to a difference in the parts of the pigeon that were selected?
Since it was a birthday celebration, and thanks to Jeremy, he prepared a very lovely plate for us - a super yummy chocolate cake and a chocolate parfait the cake was a little funny with a soft sponge texture but was not exactly mousse. The base was crispy and was totally my favorite!
Our dessert was brought to the table while we were finishing the birthday treat - Mirror's Lemon Dessert. Lime sorbet! reminds me of key lime pie in the States (ok that is a little too far but there are indeed so few places where I can have lime desssert!) Great bites with biscuits and lemon mousse and lemon zest! A wonderful way to end the meal and that I did not feel I was stuffed with food.
Petit fours were very cute! too bad I have used up the quota for uploading photos. They were tiny bite-sized chocolate cupcakes! I gulped them down in two bites!Will definitely visit Mirror again, anticipating more surprises while I guess the queue for my next meal would be super long!
題外話/補充資料：
Love how Chef Jeremy would come out of the kitchen and talk to every table and ask for feedback. He would also shake hands with diners when they were to leave Mirror. He does succeed to leave a big smile on me for the night.
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
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