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2013-01-16
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In my final installment of the Singapore Restaurant Week hunt, I arrived at Ochre Italian Restaurant, a place that sells Italian-Japanese fusion food. After a recent revamp, it is now headed by Executive Chef Stefano Arrigoni ( I think I saw the real person ^-^). Chef Stefano has worked in famous restaurants around the world, such as Drone’s Club in London and Bice Mare in Dubai (a popular brand serving innovative Italian cuisine with more than 30 restaurants around the world).Each set consists
Each set consists of appetiser, main course and dessert for $35 during Singapore restaurant week. Hence, the price for each dish will be unknown
For full description: http://www.dairycream.blogspot.sg/2012/10/singapore-restaurant-week-ii-ochre.html
Lobster cream soup with poached quail egg Not that kind of rich thick soup but more viscous. Full of lobster flavour but we both agree that it was too salty. The globs of olive oil on the surface make the soup slightly oilier but smooth in texture. Good dip for the bread.
Buffalo Mozarella Salad with marinated Tomato, aged basalmic and pesto sauce Taste of mozarella cheese is accented with the green pesto topping. Classic italian appetizer but I think the portion is inconsistent. Why is it that the guy next to us received larger size and more slices of tomato and cheese? Hmm......
Foie gras stuffed roast quail with truffle polenta & baby vegetables Would prefer slightly more polenta or meat juices to pair with the quail. More vegetables would be good too. Quail is well roasted (tasted like chicken wings) and the bacon wrapped around it was really crisp!
Black ink risotto with roasted calamariSimple and nothing too fancy.I like that the black ink sauce is slightly sour and the rice grains are not overcooked. Herbs are infused into the dish. Notice the olive oil surrounding the risotto? some may find this bland if this is compared to a black ink pasta.
"Sweet and Salty" (ala carte menu) Warm date and caramelized walnut cake was served warm. It was not too sweet, rich or heavy like the american style toffee cake but the texture was slightly chewy and not moist enough. Topped with a brown sugar shortbread. Baked capellini was stated on the menu but did not appear on dish.
Maldon Salted caramel ice cream is unique due to its cloying texture (perhaps lots of cream was used) but its saltiness was not distinct enough.
Banana brulee, chocolate crumbles and Bailey creamAll the desserts we had were small in portion and could not satisfy a dessert lover like me. But the quality can still pass. Banana brulee was not served in typical ramekin. It was as sweet as the Bailey cream.
Chocolate crumble? I tasted normal plain crumbles instead.
Conclusion : The service was warm and friendly but there was no service charge. Not too bad an offer for this special price but might not return for the ala carte dishes.
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