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2018-09-08
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It was the city’s restaurant week,my fd invited me to the well known exquisite French restaurant inside the Peninsula Hotel.The restaurant was shown as fully booked on the restaurant week website.We were therefore excited to try the popular fine dinning place.I wasn’t expected to have live music there though, they were playing some 80’s 90’s classic music which I have no complaints.First they were offered with 3 selections of bread come with different butter,I am flattered the butter tastes so
I wasn’t expected to have live music there though, they were playing some 80’s 90’s classic music which I have no complaints.
First they were offered with 3 selections of bread come with different butter,I am flattered the butter tastes so yummy.Next is their amuse bouche.Looks like a teeny tiny mushroom,it’s so cute the top red part of the mushroom is made of raspberry paste which given the dish a soury taste just right to set of the bottom fattiness of foie gras,come together very well.First dish is scallop carpaccio with poppy seeds,lime and krystal caviar.The scallop slices are thin and is fresh but I feel like the lime couldn’t bring out the scallop,under-seasoned.Second dish is duck liver with cherry and almond,this time duck foie gras,tastes really good,the liver literally melted in tour mouth and well balanced with the cherry.Third dish is roasted pigeon with celeriac puree and truffles.The pigeon is in medium as the waiter suggested.Meat is tender and juicy but again not quite match with taste buds, I expected it to be more seasoned and flavoured.Last they served the dessert,grapes and champagne sorbet. It is an exquisite dish they covered the sorbet with thin slices of grapes inside is the candy coated sorbet,the candy coat is too sweet for me, nothing special about the sorbet.
The vibes and services were excellent but I don’t think the dishes can come up to the price and the reputation.
Ps there were like 4-5 tables occupied only on that day about 30% of the occupancy.Is it they’re standard of fully booked?
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scallop carpaccio
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duck liver
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roasted pigeon
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grapes and champagne sorbet
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