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2022-12-25
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The interior is classically designed reminiscent of the French Riviera, with light colour palette, high beaming ceiling and rustic wooden floor. The lighting and décor work wonder for the ambience, it was unhurried with a touch of formality, would suit most occasions. ◇ Thinly sliced octopus (6.5/10) Paper-thin octopus slices immersed in lemon and green chilli dressing, giving a dominating citrus flavour. This is an ideal kind of starter – refreshing and appetising. Yet as a big fan of octopus,
Thinly sliced octopus
$228
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Paper-thin octopus slices immersed in lemon and green chilli dressing, giving a dominating citrus flavour. This is an ideal kind of starter – refreshing and appetising. Yet as a big fan of octopus, I have always loved its meaty and succulent texture, which does not come along in this dish.
◇ Potato gratin (Gratin dauphinois) (8.5/10)
Gratin dauphinois is a classic French dish with coin-thick sliced potatoes cooked and baked in cream sauce. I love the indulging buttery creaminess, slightly hinted with the savoury melted cheese on top. A heavy dish but every mouthful of it was a pleasure.
◇ King crab risotto with caviar (7.5/10) A homey yet divine dish on the seasonal menu. I really appreciate the use of seasonal ingredients and yes, the king crab has been fresh. The mild fishiness of sturgeon caviar has definitely enhanced the umami. The dish was up to standard but not a wow.
◇ Marinated baby chicken (8/10) The baby chicken was grilled to perfection and appropriately seasoned, with thin flavourful skin and tender juicy flesh underneath. A small minus was that part of the edges was burnt, which means wasted!
◇ French toast (8.5/10) It is not the type of French toast you would have in cha chaan teng but more of a bread-pudding-ly one. Caramalised crispy shell, moist and soft inside. The sweetness was just right and adding the cinnamon was ingenious. Highly recommended.
It was generally a pleasant experience, and I would consider revisiting to try out other dishes on the menu.
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