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2012-12-27
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This Christmas eve, we had to visit a dear one at the hospital and we had been making rounds around the shophouses opposite the SGH. We decided to try out Parsley & Thyme as the menu posted on the outside looked interesting to us. That night, we had the premium set, which is value-for-money.Starter: Mushroom soupMain: Seafood stew with sides of rosemary roasted potatoes and various peppers and zucchinisDessert: Blueberry pinacota with almond brittleCoffee/teaThe mushroom soup is competently prep
Starter: Mushroom soup
Main: Seafood stew with sides of rosemary roasted potatoes and various peppers and zucchinis
Dessert: Blueberry pinacota with almond brittle
Coffee/tea
The mushroom soup is competently prepared and better than most places plying this dish. Though not as chunky as I would have liked, but the taste is just right. At other places, the soup would have simply fall short by being too watery, or with a tad too much flour added, or with not enough seasoning. But not the one at Parsley & Thyme. The truffle oil sets it off nicely too.
We both chose seafood stew so can't comment on the other choice of main of a ribeye steak. The stew is of tomato-base, which explains the side of a cooked salad mixture of various peppers, zuuchini, onion, chopped mushroom and eggplant. The idea is to add this salad to the stew sauce and voila! you have ratatouille.
I also considered the seafood portion to be generous enough with fish, squid rings, mussels and shelled shrimps. Grilled cherry tomatoes add texture and differing taste to the dish and also completes the ratatouille concept.
Nice touch on the rosemary roasted new potatoes, though I felt that the rosemary aroma didn't come through strongly enough, but that's just me.
The pincota surprised me as I'm not partial on this dessert. The blueberry compote cake base adds balance to the silky milk jelly as with the blueberry sauce and strawberry deco at the side. The almond brittle adds bite and it was un to snack on.
Young chef-owner Daryl does a competent job as he's the only person preparing everything from A-Z of the menu. But he could definitely do with some help as the restaurant picks up steam and reputation, so he can concentrate on creating more menu items. The last I heard, they are still looking.
It's a pity that I'm not staying near enough to this restaurant, else I'm likely a serious regular there.
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