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2013-02-26
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It has a very traditional French bistro feel. Lights were dim and appropriate for a romantic dinner, yet not overwhelming. I had read up earlier that portions were rather huge so it was recommended that we order 1 entree 2 main and 1 dessert but we would like to try more varieties so we ordered 2 entrees, 2 main courses and 1 dessert.Oignon Farci aux Noix de Saint-Jacques Grillées et son Velouté de Maïschargrilled Hokkaido scallops served in a salt-baked onion, with a corn velouté and toasted pi
I had read up earlier that portions were rather huge so it was recommended that we order 1 entree 2 main and 1 dessert but we would like to try more varieties so we ordered 2 entrees, 2 main courses and 1 dessert.
Oignon Farci aux Noix de Saint-Jacques Grillées et son Velouté de Maïs
chargrilled Hokkaido scallops served in a salt-baked onion, with a corn velouté and toasted pinenuts
The scallops were huge and tasted sweet and succulent. They also went well with the corn veloute. The onion tasted slightly sweet and had no pungent taste or smell to it.
Caviar du Pauvre (Poor Man's Caviar)
verrine of eggplant and garlic purée, chicken liver mousse and Pernod crèmefraîche, served with chargrilled bread
It tasted nothing like caviar but the combination was good. We both felt that it would be too overwhelming to finish this dish by one person. This is good for sharing. We ordered this because of the many good reviews but I was a tad disappointed as this dish did not manage to win me over.
Saumon à l'Unilatéral et sa Soupe à l'Encre de Seiche
pan-seared salmon fillet (served rare in the centre) with squid ink velouté and spinach fondant
It was creative to serve salmon together with squid ink. The pair went well together. This was supposed to be served with spinach fondant but somehow they substituted it .. with asparagus and I really don't know what those soft crumbs are. I didn't like them though.
Steak Frites chargrilled beef steak with pink peppercorn beef served with pommes frites and mesclun salad
Clifford ordered the grass-fed Australian Tenderloin. It did not look as fantastic as it tasted, but boy it was good. What surprised me was how good the fries actually tasted, it was crispy and will leave you wanting for more. The steak was extremely juicy and thick, yet had a consistent doneness throughout.
Pastilla à la Pistache et Chocolat Noir
warm dark chocolate ganache and pistachios in feuilles de brick pastry, served with pistachio crème Anglaise and vanilla bean ice cream
On recommendation of the waiter, we ordered this. I love this especially the brick pastry! It looks like a po piah isn't it? One would be in for a surprise when you cut the pastry open. The pastry was very crispy and it went so well with the chocolate ganache. The pistachio creme tasted great as well. The portion was just right after a heavy meal.
Overall, it is definitely more worth it to get the prix fixe. A la carte will already cost you $40 for a main and $18 for a dessert or an entree.
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