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2024-06-05
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Wanted to try, as chef is from Brut, which the BubblesLovers loved, given its selection of grower champagnes.Nice hip decor with welcoming servers. Wines were mostly Australian. Ordered a Pinot. Decided to go for the tasting menu “Chaos Menu”. Here’s what we had. Smoked Scallops topped with shreds of Pickled shallots and yuzu. Served on a piece of seaweed. Blobs of Wasabi aioli on the side. Terrine of leeks, apricot, cranberry, seaweed served with olive oil sauce. Flavor-wise, a confusing exper
Nice hip decor with welcoming servers.
Wines were mostly Australian. Ordered a Pinot.
Decided to go for the tasting menu “Chaos Menu”. Here’s what we had.
Smoked Scallops topped with shreds of Pickled shallots and yuzu. Served on a piece of seaweed. Blobs of Wasabi aioli on the side.
Terrine of leeks, apricot, cranberry, seaweed served with olive oil sauce. Flavor-wise, a confusing experience for the palate. Texture-wise, the leeks were difficult to chew.
Aged squid and jellyfish on a bed of cream cheese, topped with crispy strips. Another perplexing offering of flavors.
Onion braised in miso and soy sauce on mashed parsnip with cheese. Hint of numbing spiciness. Server instructed us to eat with the toasted bread.
Pig jowl marinated with Shio Koji (鹽麴- fermented mixture of rice, salt and water), anchovies etc. To be taken with a Squeeze of Sudachi (Japanese lime). On the side: pickled and very spicy green pepper and onion slices.
Local Tomato pieces topped with pickled turnip and ginger- refreshing.
Hong Kong style Bibimbap with diced duck sausage and Cured egg yolk. Again, the green vegetables were too chewy.
Roasted Lamb slices marinated with Garam masala (an Indian spice blend with Cumin and cinnamon etc, roughly translating to “warming spices”). On the side: Watercress and Horseradish.
Grilled pineapple marinated with Szechuan spices and Yuzu emulsion. Interesting concept.
Dessert: ice-cream mixed with melted Marshmallow, sprinkled with Chocolate crumble. Topped with Rum-glazed banana puree. Would prefer more crumble and less banana.
In summary: the menu (aptly named “Chaos”) boasted an ambitious and eclectic blend of flavors; not fully harmonized at times, resulted in a vaguely confusing dining experience. Friendly and attentive service.
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