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2014-07-09
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An elegant restaurant cum bar that serves modern European cuisine focusing more on British flavors, the concept here was actually inspired by a vintage brass mail chute located in full view at the lift lobby of The Ascott. A concept exuding Old World charm dating back to the days of Doris Day's letter writing era, Grace Chang and policemen in shorts (and possibly, handsome postmen on bicycles).My main course was served first - the Pan Seared Duck Breast (SGD$32.00) - served with Celeriac puree,
My main course was served first - the Pan Seared Duck Breast (SGD$32.00) - served with Celeriac puree, vegetables, cranberry sauce and groittines. Taste-wise, I thought it was rather good - the sweet-sour, smooth puree lending credance to the stronger flavor of duck meat. However, the texture was rather hard, and it was bloody, I had to admit that throughout the meal I had really thought I was eating medium-rare steak (no joke!). As a steak, it would be really tasty - it was only when we looked the bill then I remembered I was actually eating duck.
*Natalie had the Lamb Fore Shank (SGD$32.00) - braised in rich tomato gravy, with rosemary, daikon and carrots. The lamb was startlingly tender, and there was no hints of the distinct "musty lamb" odor at all. The savoury gravy was tinged with refreshing sour-ness of tomato, infusing the lamb in its richness, a marriage of superbly combined flavors.
Finally, the Cod Fillet (SGD$38.00) that *Chantal ordered was being served - with grilled fennel, onion confit, pea and tomato mash, saffron beurre blanc and razor clams. The latter got her attention first - and it was so chewy and springy in our mouths that we thought it a good choice. The cod itself was another scrumptious pick as well - sweet in its freshness, buttery soft and the light flavor being uplifted by the ingredients that topped it off beautifully.
For more photos and detailed information, please feel free to visit:
http://thearcticstar.blogspot.sg/2014/07/dinner-at-royal-mail-restaurant-and-bar.html
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