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2021-12-21
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Estro, inspiration in Italian, is one of my most anticipating new restaurants in 2021. Chef Antimo helmed one of my favourite restaurants before and I am very curious and excited to see how he presents the flavour of his hometown 🇮🇹𝗔𝗺𝘂𝘀𝗲 𝗕𝗼𝘂𝗰𝗵𝗲We were welcomed by four autumn canepes to start the meal. I love the parmesan pumpkin cream a lot. It was like an ultra thick and creamy pumpkin soup🎃 The extra spice on top added much seasonality and warm to the evening. The anchovy tartlet and one burra
𝗔𝗺𝘂𝘀𝗲 𝗕𝗼𝘂𝗰𝗵𝗲
We were welcomed by four autumn canepes to start the meal. I love the parmesan pumpkin cream a lot. It was like an ultra thick and creamy pumpkin soup🎃 The extra spice on top added much seasonality and warm to the evening. The anchovy tartlet and one burrata burger were your best party snack. It was ended with a glass of hot clarified minestrone which was so good that we needed a refill!
𝗕𝗿𝗲𝗮𝗱 𝗕𝗮𝘀𝗸𝗲𝘁
The bread basket alone was already impressive. Adding the 4 different olive oil? It’s completely another level. The breads were olive facaccia, rye sourdough, taralli and fennel pollen cracker. Sourdough is of course my favourite but the taralli is very interesting too. The texture was crunchy and fluffy but it was achieved by lard! What an interesting experience! One more round for both please😝
The extra virgin olive oil are from four different regions, light to strong. It was like an olive oil tasting and this experience allowed me to have more in-depth understanding of the flavour complexity olive oil can be. Personally love the lighter side for its more vibrant fresh grassy notes🌿
𝗥𝗲𝗱 𝗣𝗿𝗮𝘄𝗻 | 𝘤𝘰𝘳𝘢𝘭 𝘱𝘢𝘯𝘯𝘢 𝘤𝘰𝘵𝘵𝘢, 𝘭𝘦𝘮𝘰𝘯, 𝘬𝘳𝘪𝘴𝘵𝘢𝘭 𝘤𝘢𝘷𝘪𝘢𝘳
Or should this dish be called caviar instead🤔 I mean look at that lavish bed of Kristal caviar🤩 Underneath was coral panna cotta with chops of red prawn. It was an absolute delight that set the tone of the night. The oceanic salinity from the caviar was tamed by the panna cotta while the red prawn added final sweetness to finish. A truly delicate dish!
𝗟𝗮𝗻𝗴𝗼𝘂𝘀𝘁𝗶𝗻𝗲 | 𝘢𝘭𝘮𝘰𝘯𝘥, 𝘤𝘢𝘱𝘦𝘳𝘴, 𝘵𝘶𝘳𝘯𝘪𝘱
This combo was very Napoleon. I could not picture turnip with langoustine before but it was quite good surprisingly. The nutty almond and tangy caper compliment the savoury prawn. The final touch of turnip’s lightness and bitterness was brilliant👏🏼 The langoustine was perfectly executed in semi-cooked texture. And their plates really worth a mention. All are hand made with slight differences that add warm human element.
𝗕𝗹𝘂𝗲 𝗦𝗽𝗼𝘁𝘁𝗲𝗱 𝗕𝗿𝗲𝗮𝗺 | 𝘳𝘰𝘤𝘬𝘧𝘪𝘴𝘩 𝘦𝘴𝘴𝘦𝘯𝘤𝘦
A perfectly seamed fish with crispy skin and flaky meat. The sauce was the actual highlight. It’s like romesco but with rockfish essence. Rockfish is a kind of sweet and umami packed fish. It added more layers to the fish🤤 The romanesco broccoli two ways were very nice sides too!
𝗚𝗿𝗲𝗲𝗻 𝗕𝘂𝘁𝘁𝗼𝗻𝘀 | 𝘵𝘶𝘳𝘯𝘪𝘱 𝘵𝘰𝘱, 𝘢𝘯𝘤𝘩𝘰𝘷𝘺, 𝘢𝘨𝘪𝘭𝘰 𝘦 𝘰𝘭𝘪𝘰
The innovative signature here. They just changed to this seasonal green button🟢not very long ago when I visited. So I was very surprised to see a green one instead of orange. The bursting texture was the most exciting part here. The turnip filling bursted on the thinner and softer bottom side while the top side stayed chewy and al dente. Just amazing🤩 In terms of flavour, it was full of friarielli flavour with subtle umami from the mussel. A simple but delicious homey pasta.
𝗜𝗻𝗸 𝗚𝗻𝗼𝗰𝗰𝗵𝗶 | 𝘤𝘶𝘵𝘵𝘭𝘦𝘧𝘪𝘴𝘩, 𝘩𝘰𝘯𝘦𝘺 𝘱𝘦𝘢𝘴, 𝘤𝘩𝘪𝘭𝘭𝘪
This one was a nice concept but it was executed badly😟The gnocchi had a nice chewy taste, like those in bubble tea while the honey peas were perfect. But the ink sauce was somehow underwhelming and too oily. More salinity would definitely bring out more flavours to the dish.
𝗠𝗮𝗳𝗮𝗹𝗱𝗲 “𝗚𝗲𝗻𝘁𝗶𝗹𝗲” | 𝘳𝘢𝘨𝘶 𝘨𝘦𝘯𝘰𝘷𝘦𝘴𝘦 𝘰𝘧 𝘮𝘰𝘯𝘵𝘰𝘳𝘰 𝘰𝘯𝘪𝘰𝘯, 𝘴𝘩𝘰𝘳𝘵 𝘳𝘪𝘣
I guess I just had my favourite pasta in life😍 Ragu has always been my favourite sauce for pasta. The deliciousness was just beyond word could describe. The onion chop was full of beef and tomato flavour but its unique sweetness still shined along all the strong flavours. Just a bomb🤯 The mafalde supplied by @pastagentile was in a perfect al dente status that I could not resist. It was just flawless. The pasta ended with an incredibly delicious bite of the short rib with its concentrated jus. I just need one more sourdough for scarpata😆
𝗣𝗶𝗴𝗲𝗼𝗻 | 𝘤𝘢𝘣𝘣𝘢𝘨𝘦, 𝘩𝘢𝘻𝘦𝘭𝘯𝘶𝘵
This pigeon was the most tender one I have ever eaten🤯 Its like a slightly chewy tuna. Look at the photo and you will know what I mean. The hazelnut was aromatic and I love its nutty flavour added to the little gamey pigeon. But the cabbage was a bit overcooked for my liking.
𝗠𝗮𝗻𝗱𝗮𝗿𝗶𝗻 𝗮𝗻𝗱 𝗥𝗶𝗰𝗼𝘁𝘁𝗮
A very refreshing dessert with nice balance especially after so many pastas. The citrus mandarin went smoothly with the ricotta on top. The dessert disappeared all in a sudden since I could not help but scoop after scoop😋
𝗦𝘄𝗲𝗲𝘁 𝗘𝗻𝗱𝗶𝗻𝗴
The unlimited pistachio gelato totally stole the show😍 It was in dark green indicating its roasting flavour. It was definitely the most aromatic and richest version I have ever tried. The unlimited refill was just irresistible. It included trio of sweet bite and the Panna cotta was a delicacy that could be a dessert alone! The cannoli and were decent too! Just as the name suggested, a happy sweet ending☺️
𝗖𝗼𝗳𝗳𝗲𝗲
A cup of mandatory coffee after Italian meal. I just love the plate and the glass. It’s the finest Italian meal experience!
With Antimo’s great track record, it is without a doubt that Estro would claim a star very soon. And this visit just showed me the consistency and ability. Look forward to my next visit after the star revelation to add more star (or stars?) to my collection😆
張貼
