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2022-08-01
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Dinner for 4. Someone complained that it took ages to wait for elevator. Busy restaurant; nearly all full and very dark. $200 corkage for a bottle. 2 set menus to choose from; Summer ($688 pp) or Degustation ($888 pp). We ordered from both menus and picked different items to share. Here’s what we had.-Amuse Bouche: Hoikkado Uni on cracker.-Bread basket: with mini croissant etc. -AppetisersFrom Summer menu) King Fish Tartare and salmon roe wrapped with seaweed taco. Texture-wise: a dis
$200 corkage for a bottle.
2 set menus to choose from; Summer ($688 pp) or Degustation ($888 pp). We ordered from both menus and picked different items to share.
Here’s what we had.
-Amuse Bouche: Hoikkado Uni on cracker.
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-Bread basket: with mini croissant etc.
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-Appetisers:
(From Summer menu) King Fish Tartare and salmon roe wrapped with seaweed taco. Texture-wise: a disaster. The seaweed taco had gone very hard. Impossible to cut with knife and fork. People suggested using my hands but not a pretty sight: took it up; even before biting into it, tartare shot everywhere. The lump of string seaweed on the side was just as bad; salty and impossible to take apart.
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(From Degustation Menu) Gillardeau Oyster With salmon roe, yuzu and soy sauce gel
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-Additional courses from either Menu (+$100):
42°C Fresh Smoked Salmon with smoked caviar, apple and horseradish pearls, yoghurt and beetroot purée. One of the restaurant’s signatures. Server came with the transparent lid on, saying it would take a few minutes for the smoke to envelop the dish. When she eventually lifted off the lid, we could all smell the aromatic smokey flavor. Loved the thickness of the salmon.
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Chilled Lobster Ravioli with hawthorn shavings, pickled cherry tomato and strawberry bouillon
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-(Extra course for Degustation Menu): Abalone Risotto with beetroot and seasonal vegetable
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-Mushroom consommé with mixed fungi, morel and black truffles from Australia and France. Could do with less pepper.
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-Palette cleanser: Yuzu Sorbet
-Mains:
(From Summer menu) French Crispy Pork Belly with cabbage and caramelized pineapple. My favorite out of the mains: crispy skin; not too fatty.
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(From Degustation Menu) Sous Vide Lamb Rack with eggplant caviar, grilled zucchini and pumpkin seed
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(From Both menus) Pan fried Amadai fish with lobster foam and parsnip puree. Scales were supposed to be crispy but was too hard. Hurt my gums.
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-Dessert: lemon tart
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In summary: apart from the salmon (which was very good); everything else was ok.
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