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2013-12-03
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The restaurant features Chef Paul Longworth’s strengths on contemporary French cuisine, savour signature dishes like the cassoulet of duck leg confit, Black Angus prime rib served with garlic and shallots confit and red wine braised Beef cheeks are just the few masterfully crafted dishes by the chef.Pork rillettes, Violet mustard & sageThe Pork Rillettes were traditionally made with fatty pork belly or pork shoulder, shredded, seasoned and cooked slowly over low heat until very tender. The pork
The restaurant features Chef Paul Longworth’s strengths on contemporary French cuisine, savour signature dishes like the cassoulet of duck leg confit, Black Angus prime rib served with garlic and shallots confit and red wine braised Beef cheeks are just the few masterfully crafted dishes by the chef.Pork rillettes, Violet mustard & sage
The Pork Rillettes were traditionally made with fatty pork belly or pork shoulder, shredded, seasoned and cooked slowly over low heat until very tender. The pork rillettes was garnished with violet mustard and sage, created a good rillettes for a starter.
Sautéed duck foie gras, hazelnuts and Mirabelle plums
Foie gras is one of the best delicacies in the French cuisine; we love the soft texture of the foie gras encased by the slight crisp and charred exterior. The richness and piquant of the foie gras immediately bursts out in the mouth and nothing but every bite was heavenly delicious.
French duck leg confit, pear, butternut pumpkin & vanilla puree and Verjuice
One of the chef’s signature dish, we truly enjoyed the crispiness of the duck skin and the flavoursome of the meat, dabbed with butternut pumpkin and vanilla puree made the dish truly impressive, both in the taste and presentation.
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