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2024-05-29
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Final countdown before it relocates. Always a joy to be back for reasonably priced quality food and a wide selection of wines. They have refreshed their menu since my last visit. Particularly loved the appetiser Loire Valley White Asparagus and the dessert Gold Rush Sweet Corn with Brillat-Savarin and Popcorn.Loire Valley White Asparagus is in season and Chef Jun had its natural sweetness accentuated by imbuing it in pine nut pesto and a subtle touch of whole grain mustard. A delightful start t
Loire Valley White Asparagus, Pine Nut Pesto, Parmesan Snow
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Loire Valley White Asparagus is in season and Chef Jun had its natural sweetness accentuated by imbuing it in pine nut pesto and a subtle touch of whole grain mustard. A delightful start to the evening.
The signature Cold Angel Hair served with Kristal Caviar and bits of kombu is a must-order. You see there are a lot of replications in the city but none of which matches the flavours, temperature, texture of the one served at Batard, especially the finesses that went into having the Angel hair so evenly tossed in the aromatic truffle oil with bits of kombu.
Cold Angel Hair, Kristal Caviar, Kombu
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The meal ended with a bang. I was wowed by the creativity that went into the dessert Gold Rush Sweet Corn that was ingeniously complemented by a scoop of housemade Brillat-Savarin flavoured gelato and bits of caramelised popcorn. Brilliant Savarin is a soft-ripened triple cream cow's milk cheese with at least 72% fat in dry matter (roughly 40% overall). It has a natural, bloomy rind. A surprisingly harmonious symphony of flavours. Will definitely visit again at its new location!
Gold Rush Sweet Corn, Brillat-Savarin, Popcorn
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Smacked Cucumber Salad, Hokkaido Scallop, Osciètre Caviar
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Bâtard's Burger (Duck Patty, Foic Gras, BBQ Sauce)
$260
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Comté Souffé, Spring Pea, Cream Morel
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Bouillabaisse
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