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2022-09-10
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According to Epure’s website, they have been awarded a Michelin star since 2017. With this in mind, we booked this restaurant for a celebration dinner having much expectations. Environment- one has to pass through the bar area to reach the main restaurant, and we were being seated in one of the tables with views facing the outdoor patio. The decor of the restaurant was contemporary, though we find the tables being placed rather too close together- not what one would expect to find in a fine dini
Environment- one has to pass through the bar area to reach the main restaurant, and we were being seated in one of the tables with views facing the outdoor patio. The decor of the restaurant was contemporary, though we find the tables being placed rather too close together- not what one would expect to find in a fine dining French restaurant. This set up together with the low ceiling of the restaurant might have contributed to the noisy environment which we discovered through the course of the evening, particularly so when we had noisy “neighbours” who talked loud.
As we opted for the credit card promotion, we had to choose their Signature Tasting Menu. We also ordered a bottle of sparkling water (Ferrarelle $85). Here are my tasting notes:
Chutoro, pike roe (amuse bouche) - the diced Chutoro topped with pike roe were placed on a carrot crisp. As the portion was really tiny, only a faint flavour of some sort of fish was discerned from the mouthful.
Octopus (amuse bouche) - thinly sliced octopus pieces were placed on top of a Madeira cream with one small bit of onion. The octopus slices were not chewy but the flavour of the cream was not very distinctive, and the dish tasted rather ordinary.
Baguette and cheese bread with Espelette butter- the cheese bread had a texture of a croissant with a cheese topping which was quite tasty.
Oscietra caviar- the caviar, arranged in a small disk shape sat on top of a thin layer of cucumber gel and a layer of (I believed) yogurt. Faint hints of the “ocean” came through from the caviar. However, I tried pairing the caviar with the cake and the two didn’t quite match when eaten together. This course felt disjointed somehow.
Paris mushroom soup- the soup had strong mushroom flavour and the texture was smooth. There were also some green chewy bits made from spinach purée (as informed by the staff) but the mushroom flavour was too overpowering and the spinach got lost in the soup. The “soup” was far too concentrated, and when I got to the end, it verged on being bitter.
Onion, black truffle - thin layers of truffles were interlaced with each layer of the onion. There were different textures of onions on the plate to go with the truffle sauce which was quite pleasant to eat.
Duck foie gras - the foie gras were seared slightly crisp on the outside, and paired nicely with the smoked fish slices and the beetroot sauce and garlic crumbs. Wished there were more beetroot sauce to bring out the right balance of acidity.
Lobster- the lobster was perfectly cooked and served with lobster bisque foam and a silky smooth carrot purée. This was the most enjoyable dish of the night .
The table carving dish of the night was a rack of lamb (portions for 2) - a lamb rack (with 4 ribs) had been slow cooked and then quickly seared. One of the staff would carve out the ribs next to your table and served with vegetables and truffle sauce. The lamb rack was seared well and the meat was tender though personally, I wasn’t sure if the truffle sauce was the best match for the lamb which had a slight “grassy/gamey” flavour.
Artisan cheese - an interesting combination of cheeses were given, starting from the milder taste to the pungent blue cheese. Not being a cheese lover though, I managed to sample some in the selection.
Raspberry & chocolate- the raspberry ice cream was nice and paired well with the chocolate mousse which was also creamy. The dish was generally flavourful.
General- overall, the fine dining experience was not what we expected; some dishes were good whilst others had rooms for improvement; the portion size of some dishes was too small for enjoyment; unfortunately on the evening that we attended, the environment was rather noisy; the serving of different courses during the evening was rather rushed; no one came to clean up the bread crumbs; tea and coffee were served well before the dessert course, and by the time we finished our dessert, the drinks had gone cold.
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