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2012-10-25
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Happy birthday, godbrother. Dinner on the child(ren) to thank the parents for financing our pleasurable trip to Japan. H said it was 'time for harvest'. Indeed. It felt good to finally, be giving back, although it is nothing compared to our debt. There is always a first . Environment:Nice calm and extremely quiet environment with relaxing instrumentals playing unobtrusively in the background.Service:Extremely nice manager and maitre d providing tailored service. And they're both Christian. Made
Dinner on the child(ren) to thank the parents for financing our pleasurable trip to Japan. H said it was 'time for harvest'. Indeed. It felt good to finally, be giving back, although it is nothing compared to our debt. There is always a first .
Environment:
Nice calm and extremely quiet environment with relaxing instrumentals playing unobtrusively in the background.Service:
Extremely nice manager and maitre d providing tailored service. And they're both Christian. Made reservations 2 weeks in advance and they email you the menu. You have to pay a deposit of $200 pax for parties of 7+. They will call you again to confirm 3 days in advance. Menu will change once every two months so it will change in late October.
Food:
Drinks list
Very limited choices, but you can BYOB. Corkage for the first 750ml bottle is waived. $50 from the second bottle onwards.Our menu that night.
Wine - Australian Cab sauv - 1999 knapp stein enterprise
The cab sauv was far too acidic for me. Very oaky, high levels of tannin, godfather said the wine could therefore have been left to age for another ten years. Would taste softer with ageing. It was too strong for my pork dish. Hour d'ourves
Tomato egg mayo spinach on a very crisp toast holding it together but not too special because I could have prepared this at home. Slow cooked salmon with 4 dressings
Salmon cooked in low temperature for 30 minutes. Can you ever over-cook a slow-cooked meat? Great execution. The 4 sauces are wasabi, cucumber, tomato and cocktail. The wasabi mayo was the best - fresh, mild, and added a little kick to the salmon. Salmon flavour was quite intense, delicious; the texture was almost creamy, melt-in-the-mouth, and the chef has done a wonderful pairing with sauces. A side salad containing candied walnuts mixed into very delicate red cabbage and matchstick granny smith apples completed the dish. Wonderful texture. So very good.Tomato and red pepper soup
Tomato and red pepper soup. The flavour wasn't very strong but it was smooth there was an obvious layer of oil on the surface but didn't feel too oily in the mouth. Could have been a little bit thicker. But most of the others thought it was delightful. Basil lime and mint leaf granita
was cleansing and icy, yummy. Not too sour or sharp and it was evenly flavoured (as in, there were no tasteless clumps of ice). I would not, however, recommend too much of it because it numbs the tongue. Slow cooked kurobuta Pork
A hearty dish but not very impressive. Carrot was over-seasoned but thoroughly cooked and nicely trimmed. Pumpkin was soft. The slab of thick-cut pork was tender the pork was yummy. Again, sous-vide. It's quite amazing what slow-cooking does to meats. You preserve the flavour and cook the meat adequately but it doesn't get tough! Tried it together with the wine - didn't work. There was too much pork on my plate I couldn't finish so gave 1/4 to D.Malaysian prawns and lobster risotto
Cauliflower very soft and the risotto was very fragrant. But it was slightly undercooked. Nice flavours though, and the prawns smelled very gooood. Looked pretty.Coconut quintet
Spaghetti-like coconut strands, pina colada foam, cornflakes, grilled pineapple, lots of yummy pina colada ice cream . A bit of basil somewhere. Very interesting dessert. Recommended. You won't be able to eat this anywhere else. A unique creation on the part of mr. chef. At first I had my suspicions but upon S's strong recommendation, ordered, and decided it is good to take S's advice. Crepe suzette with chocolate ice cream
Dark chocolate ice cream had chocolate chunks in it. There was a bit of ginger in the cream, and orange zest shavings which complemented the dark chocolate. Chocolate ice cream was store bought - apparently you need a license to have an ice-creamery in the kitchen! Learn a new thing every day. Conclusion:
I will be back. To try the chef's other creations. Hope Ocean stays in business for a bit longer and doesn't shutter in a year like many pop-up restaurants in town. Rent is the culprit .
題外話/補充資料：
Great for throwing birthday parties. Or surprise birthday dinners. The staff are eager to assist in hatching your little surprise. :)
The chef came around to ask for comments after the meal and shared briefly his testimony. This added a nice personal touch to the evening.
Preparation for dinner starts at 10am every day. I would love to volunteer. :P No lunch service (yet?).
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
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