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2019-05-12
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no booking, no waiting time,spacious layout of tables, half openkitchen as liked a stage and waitresses are efficient services.sparkling water to start with..the weekend brunch,oyster, sat on sea salts, fresh and the feel of sea breeze.foie gras, presentation of a creme brûlée liked which are goose or duck liver pressed, along with crispy thin tiny toasts.scallop, fine sliced and well seasoned & lays on a piece of water lettuce.scrambled egg, with lobster pieces & mousses sucha nice combination.
spacious layout of tables, half openkitchen as liked a stage and waitresses are efficient services.
sparkling water to start with..
the weekend brunch,
oyster, sat on sea salts, fresh and the feel of sea breeze.
foie gras, presentation of a creme brûlée liked which are goose or duck liver pressed, along with crispy thin tiny toasts.
scallop, fine sliced and well seasoned & lays on a piece of water lettuce.
scrambled egg, with lobster pieces & mousses sucha nice combination.
daily soup, sense of tomatoes blended bit of cream in cold served, in a little chinese tea cup.
parma ham, lead & thinly sliced.
for the main;
spaghetti, roll of sliced eggplants; zucchinis with red sauce and shredded cheese topped.
halibut, lightly pan fried, smoothness & the creamy texture of fish, pickles topped, side with diced herbal potatoes.
brunch white, have a mouthful right after each bites and moreover with; brunch champagne, so refreshing.
afterall, desserts are wonderful with coffee pls~ everything just brilliant.
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