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2021-09-12
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This is the latest venture of Chef Nathan 🎉 after leaving Henry in Rosewood. With all his fame and the Italian big boss, I have huge expectation on this new steakhouse. Turn out, it didn’t disappoint at all. I planned to do a la carte before going but their menu was actually quite extensive. So I gave their tasting menu a try😛𝗕𝗿𝗲𝗮𝗱 𝗕𝗮𝘀𝗸𝗲𝘁 was the least exciting thing in a steakhouse but they did a very decent job with 3 types of bread. My favourite was the rice cracker with cod fish dip❤️First up
𝗕𝗿𝗲𝗮𝗱 𝗕𝗮𝘀𝗸𝗲𝘁 was the least exciting thing in a steakhouse but they did a very decent job with 3 types of bread. My favourite was the rice cracker with cod fish dip❤️
First up on the menu was 𝗢𝗰𝘁𝗼𝗽𝘂𝘀 𝗠𝗶𝗻𝗲𝘀𝘁𝗿𝗼𝗻𝗲, essentially a consommé with octopus and herbs. There was also a salted black cod in the middle which light up the dish. A fair start🐙
REX Steak Tartare
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Then, it was the 𝗥𝗘𝗫 𝗦𝘁𝗲𝗮𝗸 𝗧𝗮𝗿𝘁𝗮𝗿𝗲, one of the best tartare I ever had👍🏼 Not sure what kind of beef they used but it was absolutely top notch. It was fatty and tender which perfect texture. I love strong Tabasco kick that it didn’t steal the show but complemented the beef so well. The 𝗖𝗵𝗮𝗿𝗿𝗲𝗱 𝗕𝗼𝗻𝗲 𝗠𝗮𝗿𝗿𝗼𝘄 𝗧𝗼𝗮𝘀𝘁 was another highlight. Fluffy and crunchy with nice charcoal aroma. A master piece that gave me every confidence to their steak🥩
The 𝗕𝗹𝘂𝗲 𝗙𝗶𝗻 𝗧𝘂𝗻𝗮 𝗖𝗿𝘂𝗱𝗼 was like sashimi but carefully seasoned. The ingredients were top notch and the use of cumin spice was both clever and bold. Chef used it on the eggplant puree to add the flavour indirectly and mildly. A very original taste from the smoky bandit👨🏻🍳
Devilled Lamb Kidney
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The 𝗗𝗲𝘃𝗶𝗹𝗹𝗲𝗱 𝗟𝗮𝗺 𝗞𝗶𝗱𝗻𝗲𝘆 was amazing. The pungent flavour was stunning and unforgettable🤯 It was just WOW for its intensive gaminess and lambness. I can assure many will be scared away. But I thoroughly enjoyed this British dish that Chef brought to the menu. The spice, fat and gamey flavours were so intriguing that I could still recall it. Order it with caution and a strong red🍷 My 𝗕𝗮𝗿𝗼𝗹𝗼 had great length that supported and elevated the flavour to another level. Just miss it so much.
Lovster & Scallop Ravioli
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This 𝗟𝗼𝗯𝘀𝘁𝗲𝗿 & 𝗦𝗰𝗮𝗹𝗹𝗼𝗽 𝗥𝗮𝘃𝗶𝗼𝗹𝗶 was the most and the least surprising dish of the night. Surprise because who would expect such a delicious pasta in a steakhouse? But at the same time, with the legendary Italian chef behind the helm, why the surprise⁉️ They use lobster bisque as the base which was brilliant! Remind me of the lobster bisque XLB in another Chinese restaurant opened by Bombana. Delicious innovation👍🏼
45-Day Dry Aged USDA Prime Bone-in Ribeye
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The tasting menu came with a 𝟰𝟱-𝗱𝗮𝘆 𝗗𝗿𝘆 𝗔𝗴𝗲𝗱 𝗨𝗦𝗗𝗔 𝗣𝗿𝗶𝗺𝗲 𝗕𝗼𝗻𝗲-𝗶𝗻 𝗥𝗶𝗯𝗲𝘆𝗲 from 44 Farms. Really not bad for this price out of every expectation. This steak was arguably the best I had so far in 2021, or even in years. That’s the magic of dry aging. It intensified the flavour, softened the meat and added flavour like magic✨
I especially loved the cheese and nutty flavour fermented during the process. It was so good and it elevated the steak to a whole new level. The fat was so important here. It was not oily but kinda chewy and it was the essence of the beef flavour. It also paired well with the 𝗕𝗮𝗿𝗼𝗹𝗼🍷to ease the tannin and brought out the fruitiness to the fullness. Just amazing. What’s more, the bone 🦴Definitely my favourite part. It was extra grilled with amazing charcoal aroma and had the most tender meat. Just grab it on hand and enjoy it.
The three sides were 𝗕𝗲𝗲𝗳 𝗗𝗿𝗶𝗽𝗽𝗶𝗻𝗴 𝗧𝗿𝗶𝗽𝗹𝗲 𝗖𝗼𝗼𝗸𝗲𝗱 𝗖𝗵𝗶𝗽𝘀, 𝗚𝗿𝗶𝗹𝗹𝗲𝗱 𝗕𝗿𝗼𝗰𝗰𝗼𝗹𝗶𝗻𝗶 and 𝗞𝗼𝗹𝗿𝗮𝗯𝗶, 𝗙𝗲𝗻𝗻𝗲𝗹 𝗮𝗻𝗱 𝗖𝗵𝗶𝗰𝗼𝗿𝘆 𝗦𝗮𝗹𝗮𝗱. Rather so-so and I expected a lot more from them🧐
Wick Manor Pig ‘s Head & Potato Pie
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As a British Chef🇬🇧 the pie making technique is in his blood. The 𝗪𝗶𝗰𝗸𝘀 𝗠𝗮𝗻𝗼𝗿 𝗣𝗶𝗴’𝘀 𝗛𝗲𝗮𝗱 & 𝗣𝗼𝘁𝗮𝘁𝗼 𝗣𝗶𝗲 was perfectly made that the pastry was still very flaky and light even after Chef’s pouring a thick sauce. The pie was constructed with layers of pig head, black pudding and potato. The pig head was very flavoursome with nice and strong pork flavour. It was like pull pork in terms of texture but tenderer. The potato was very satisfying and absorbing all the flavour. Worth my money and definitely the stomach to stuff the pie in after the full meal❤️
Finally the dessert part. It was a nice 𝗔𝗽𝗿𝗶𝗰𝗼𝘁 & 𝗣𝗹𝘂𝗺 𝗧𝗮𝗿𝘁𝗲 𝗧𝗮𝘁𝗶𝗻 with perfectly caramelised crust on top. But the highlight is the 𝗖𝗵𝗮𝗺𝗼𝗺𝗶𝗹𝗲 𝗚𝗲𝗹𝗮𝘁𝗼🍦So light and so refreshing. Very good to have it after a full meal. And the manager told us they have their own lab and gelato machine in the kitchen to invent all the new gelato😛 Can’t wait to try a new flavour. Also, thanks Chef for the treat! The Port was so good with the herbal and flowery gelato.
Definitely the best opening in recent months or even in the year to me! Can’t wait to be back 🤤
張貼
