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2016-03-05
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the inconspicuous yet readable signage at street level hints at the private setting Gees presents their customers. Entering their minimal frontage, an elevator greets me, at the left back next to the elevator shaft is a liquor bar. On the right, stairs lead to the dinning area of the restaurant. The set is dimly lit, furniture are minimalistic, dining spaces are comfortably set apart and a good selection of piped in music mingles in the atmosphere for a good sense of privacy. The staff are c
the inconspicuous yet readable signage at street level hints at the private setting Gees presents their customers. Entering their minimal frontage, an elevator greets me, at the left back next to the elevator shaft is a liquor bar. On the right, stairs lead to the dinning area of the restaurant. The set is dimly lit, furniture are minimalistic, dining spaces are comfortably set apart and a good selection of piped in music mingles in the atmosphere for a good sense of privacy. The staff are courteous and warm, very attentive yet remain inconspicuous till needed. There's is non of the anticipated commonly known fine dining table setting, with wine pairing that could be daunting to the uninitiated, hence yes, not high browed.
The menu is concise and interesting, very readable 1 pager, I found out shortly that the menu changes from time to time, a real incentive for re-visits! Their wine list presents a very well balanced selection of wines, their house pour selection puts a joyous smile to the lone diner; not the regular table wine that needs plenty of contemplation and having to choose a bottle of decent wine I can't finish. 3 styles of whites and 3 styles of reds. From reputable regions and good wineries.
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I ordered a bottle of "S. Pellegrino" to quench my parched lips and waited for my glass of Reisling to stir my appetite.
In my water glass, the waiter came over to drop in a good wedge of lime after pouring out the bubbly liquid, which I very much appreciate. The glass of Reisling arrived with a fruity bouquet medium bodied, mildly dry. A sip welcomes the refreshing. citrus and white fruits on the pallet followed by hints of grapefruit and zest.
A basket of bread and butter was served first and I must commend the selection of 3 different types of bread of varying texture, light yet substantial.
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The Foie Gras platter arrived with 2 round crispy lightly toasted breads, a cut of lightly marinated Foie Gras nesting atop of sweet and sour caremalised onion chutney reveals a beautiful light pink core. Crunchy on the surface, soft and smooth on the inside. Then a slice of surprise, toasted cake, which goes sweetly well with a cut of savoury seared Foie Gras perched a top marinated pineapples, crispy on the outside and creamy curd on the inside. The contrast somehow balances excitingly in an eccentric way.
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The pigeon for my starters arrived as a whole leg and top quarter plated on 2 cylindrical pedestals of beetroot that did not flow till I cut into them. The pigeons were very well roasted to a just crisp on the skin. The meat was springing with freshness to the cutlery and which soon reveals a nice deep pink. The fragrant aroma of infused garlic, herbs and natural gaminess of the pigeon stirs the taste buds. The burst of flavours with the juices together with the lovely texture of freshness while tender all at once fires up the taste buds urging bite after bite. And the beets really compliments by rebalancing the entire experience with a gentle complex flavour that's comforting while it leads me on to yet another bite of flavour burst.
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The Duck Platter I must commend showcases the thorough ability in the fine balance of texture and flavour of their kitchen. Thick fresh slice of roasted duck breasts evenly roasted to a perfect deep pink fanned atop a large Portobello mushroom, crispy fried duck thigh, the sinews cooked through to a pulled meat consistency but far from dry, nor greasy nor hard, elevated by 3 fluffy sweet roasted mini potatoes, and duck terrine that's superior to many types of meat loaf type dishes I've tried before in terms of flavour and texture that's absent from any hint of gelatin, a flavourful generous cut served on perfectly sauteed spinach. This dish thoroughly pairs well with a red Cote du Rhone house pour from their menu that I ordered
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Dessert was something Gees calls "Banoffee", plated as a halved banana with its top glazed with crispy caramalized sugar accompanying a slice of light fluffy fresh cream set in digestive-biscuit-pie crust on the side. The fresh cream though substantial in volume, was not at all overwhelming. In fact I found myself, who found cream overwhelming, sending in spoonful after spoonful of the pie, with the caramel-crisped banana as intermission.
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The attention to detail in the meal I had, leaves me doubtless of any new creation they would have on their menu. It's definitely fine culinery experience where one could decide freely and importamtly, could enjoy casually.
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