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2024-09-25
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I’m surprised to see hotel restaurants had also been included in the restaurant week. It’s quite nice in a spacious setting with high ceiling.AppetizerThe beef tartare had a Japanese twist to it, with the inclusion of bonito flakes, wasabi and togarashi spice into the French Polmard beef. The yellowtail kingfish was made very refreshing by the lime yuzu sauce, watermelon radish and pickled onion.SoupThe house-made soup of the day was cream of cauliflower, with the first note being a strong cre
Appetizer
The beef tartare had a Japanese twist to it, with the inclusion of bonito flakes, wasabi and togarashi spice into the French Polmard beef.
The yellowtail kingfish was made very refreshing by the lime yuzu sauce, watermelon radish and pickled onion.
Soup
The house-made soup of the day was cream of cauliflower, with the first note being a strong creamy cheese taste that we loved a lot, and the ending note of cauliflower, which made it very special.
Main
The Spanish Duroc bone-in pork chop was of really high quality. The bouncy texture made it unstoppable.
The baked lobster cannelloni was also very nice.
Dessert
We added $78 to have a dessert platter with a cup of coffee/tea, which turned out to be a slice of cheesecake plus 2 macarons, of good value.
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