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2015-01-17
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Spotted this new bar opposite Labmade because it was painted Mustard yellow and stood out.Initially I thought it was just a bar but they had food as well.The items on the menu were diverse and not what you would expect in a small joint.To be honest I was captivated by the Spanish red prawn and the French whole spring chicken.There were so many expats dining there so I knew the food was going to be good.Here was my gourmet dinner!!!★☆★☆★☆★☆★☆★☆★☆★☆★☆★Tea:Started off with tea which was promising b
Initially I thought it was just a bar but they had food as well.
The items on the menu were diverse and not what you would expect in a small joint.
To be honest I was captivated by the Spanish red prawn and the French whole spring chicken.There were so many expats dining there so I knew the food was going to be good.
Here was my gourmet dinner!!!
★☆★☆★☆★☆★☆★☆★☆★☆★☆★
Tea:
Started off with tea which was promising because they served it correctly with milk and sugar.★☆★☆★☆★☆★☆★☆★☆★☆★☆★
Padron pepper, sherry and almonds:
The Padron peppers were grilled with Sherry and topped with crunchy almond slices.I was surprised that such a simple starter would start my appetite going because the sauce was sweet and slightly sour like sweet Balsamic vinegar.
The padron peppers are not spicy and taste a bit like green peppers but better because it was smaller and softer.
★☆★☆★☆★☆★☆★☆★☆★☆★☆★
Spanish red prawn:
I had to have this because not many places serve just red prawn on its own.Here they serve you a WHOLE one with the head on a bed of crispy rice vermicelli.
The crispy rice vermicelli is decorative as well as functional because it absorbs the prawn's head matter so that you can appreciate every bit of the prawn.
Although the prawn head matter was the best part, the prawn was amazing because it was cooked lightly so that the texture was like prawn sashimi.★☆★☆★☆★☆★☆★☆★☆★☆★☆★
French whole spring chicken:
Next I had the chicken which I thought was going to be a spring chicken served on a plate but it was served on dried grass surrounded with Apple cider wood smoke.
When they bring it over, they will lift the glass lid and the smoke is released.Unfortunately the smoke escapes a bit too fast to take a picture.
After they show you, they will take it back to the kitchen and slice it.
I started off with the white meat and it was soft and supple, between the chicken and the skin, there is a layer of Thyme and stuffing.
The chicken skin is so crispy and tasty because it has been rubbed with herbs and butter before it was roasted and when they serve it they will pour some more truffle oil on top to make it more aromatic.★☆★☆★☆★☆★☆★☆★☆★☆★☆★
Icecream:
To finish off I had icecream and there were so many flavours that I ended having two!!
They had flavours like: pistachio, nougat, orange, dark chocolate, chestnut and cherry.
I had the chestnut and cherry because you don't often come accross icecream in these flavours.
The chestnut was so nice, it wasn't too sweet and it had lovely pieces of chestnut in it that gave the icecream a lovely mouthfeel.
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Anyway, I can't wait to come back again but the menu will be different because the Chef does not have a fixed menu.
He simply sources what he thinks is fit and serves it in a yummy scrummy way!!
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