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2015-02-06
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The Coterie took me by surprise because it was a wonderful secluded restaurant in TST and the food was fantastic paired with fine Christofle silverware.We had the four course dinner.★☆★☆★☆★☆★☆★☆★☆★☆★☆★Steamed egg with truffle:It was smooth steamed egg with truffle paste on top and it had some seasalt flakes to give it extra flavour.★☆★☆★☆★☆★☆★☆★☆★☆★☆★Amuse bouche:The scallopSeared scallop with tabbouleh salsaNext we had seared scallop which was chunky and slightly springy served with my favourit
We had the four course dinner.★☆★☆★☆★☆★☆★☆★☆★☆★☆★
Steamed egg with truffle:
It was smooth steamed egg with truffle paste on top and it had some seasalt flakes to give it extra flavour.★☆★☆★☆★☆★☆★☆★☆★☆★☆★
Amuse bouche:The scallop
Seared scallop with tabbouleh salsa
Next we had seared scallop which was chunky and slightly springy served with my favourite tabbouleh salsa.★☆★☆★☆★☆★☆★☆★☆★☆★☆★
The foie gras:
Poached foie gras in port wine and pear reduction
The foie gras was flawless paired with a sweet pear infused with port wine.★☆★☆★☆★☆★☆★☆★☆★☆★☆★
The soup:
Calde verde with iberico chorizo and cep shavings
Next we had the soup which I really liked because it had lots of green vegetables and the Chorizo was mildly spicy.★☆★☆★☆★☆★☆★☆★☆★☆★☆★
The pork:
Roast iberico pork belly galantine, porcini mushroom and madeira jus
For the mains, we were served pork belly which had a very springy texture just like pork neck meat.★☆★☆★☆★☆★☆★☆★☆★☆★☆★
Tiramisu:
The tiramisu was light and velvety and the cake was heavily soaked in alcohol.★☆★☆★☆★☆★☆★☆★☆★☆★☆★
To summarize, this is a great place to bring someone special and for celebrities to hang out.
★☆★☆★☆★☆★☆★☆★☆★☆★☆★
張貼
