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2020-01-31
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Always excited for new restaurant opening ! MONO, a contemporary french concept with single ingredients focus on each dish. Chef Ricardo Chaneton, ex- head chef of Mirazur voted as number 1 world best 50 restaurants in 2019 and awarded with michelin 3 ⭐️ ! Lunch menu $580 + 10% service charge and 3% carbon tax. For dinner if I remember correctly, it’s $ 1,280 !!! I love their chef table setting but unfortunately I couldn’t book that seat, I guess it’s going to be next time ! Amuse-bouche, a cold
MONO, a contemporary french concept with single ingredients focus on each dish. Chef Ricardo Chaneton, ex- head chef of Mirazur voted as number 1 world best 50 restaurants in 2019 and awarded with michelin 3 ⭐️ !
Lunch menu $580 + 10% service charge and 3% carbon tax. For dinner if I remember correctly, it’s $ 1,280 !!! I love their chef table setting but unfortunately I couldn’t book that seat, I guess it’s going to be next time !
Amuse-bouche, a cold pork terrine. A rich pork flavor with a chewy texture. Light and refreshing to start off the meal !
Pork terrine
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The fresh and sweet scallops matched perfectly with the fresh vegetables! A slightly hint of sour dressing increased my appetite for the next dish !
Scallops with romanesco & kiwicha
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If you have followed my post and IG you will know I am a bread lover and I focus on how I rate restaurants depending how impressive their bread are, given a lot of chef neglect these simple but important dish !
The bread here is made with white, black and red quinoa. Very impressive ! The bread was super crispy was served hot ! The texture inside was warm and soft, the quinoa added a bit of texture to the bread ! Served with the best arbqueina olive oil, which soaked into the warm interior like the bread was blend with the oil ! I can just have the entire bread myself !!!!!
Sourdough with arbequine
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Foie gras is a simple dish and the sauce had increased the creamy texture of the foie gras ! But didn’t make it more filling !
Foie gras with mukago potatos
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Time for the first main course !
Monkfish was cooked with Sichan pepper, star anise & cinnamon!
Monkfish
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Monkfish is normally super hard and dry .... but this one was juicy but didn’t completely losses it’s chewy fish texture ! It’s simple and nature !
Monkfish with topinambour & bergamote
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They used a french breed cow with the best cut to create this dish. Out of the two slices one was hard the cut, I think it’s just coincidence that my cut was not the best ! The flavor was rich, the beef was chewy and the Smokey aroma retained !
Blonde d’Aquitaine
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This was delicious 😋! It was creamy and cold, the top layer was a little chewy ! Mixed super well with the olive oil and a hint of rosemary tone ! This is probably the best !!!
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Ending the meal with a homemade macaroon! This was also delicious 😋! I guess I just love desserts !
張貼
