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2015-11-25 72 views
See my full reviews & photos at = http://chefquak.com/2015/11/25/good-value-wine-dinner-greenwood-fish-bistro-on-19nov2015/a friend arranged a wine dinner at greenwood fish bistro on 19.11.2015. 8 of us attended. ^^the same friend arranged fun wine dinners at (1) zaffereno & (2) halia previouslythis evening we had a S$69pax 5-course dinner w/o dessert & coffee.as i don’t drink i look only at the food menu whether i want to pay that just for the food.the restaurant was kind enough to offer juice
a friend arranged a wine dinner at greenwood fish bistro on 19.11.2015. 8 of us attended. ^^
the same friend arranged fun wine dinners at (1) zaffereno & (2) halia previously
this evening we had a S$69pax 5-course dinner w/o dessert & coffee.
as i don’t drink i look only at the food menu whether i want to pay that just for the food.
the restaurant was kind enough to offer juice etc.
i took the wine. prosecco was good. i liked the white after this best.
reds were quite good too. the restaurant gave me a cranberry drink afterwards too, a great gesture.
first course were some smoked canapes. these were very good!the smoked salmon & mussels were excellent…how to describe? smokey i guess, very flavourful.
the smoked trout (the server said cold smoked) was so-so, not so tasty.the second course cured salmon with avocado also very nice. it was though nothing special.
the 3rd course barramundi was excellent!
not sure if barramundi is farmed in singapore like the smaller local seabass. this one the meat is firmer, not so “hu” like falling apart.
however 2 of my friends complained that the meat was soft. the rest of us were ok…maybe they got the local seabass instead? just kidding.
the 4th course was a duck confit?
it was a huge disaster! meat was tough & not edible!
actually the server said it was sous vide then cooked in oven (maybe the server got it wrong, just don’t sound right!)..
firstly of course duck confit is cooked in duck fat..while the word confit is used loosely to mean slow braise like say pineapple confit or belly pork confit, for duck confit it usually mean strictly duck confit. & i’m not sure you can roast in oven after sous vide.
my own 5hr sous vide crispy skin canard a l’orange
i would think a cold pan method of rendering out the fat & crisping the skin w/o overcooking the meat makes a lot more sense (above photo)…notice the fat had rendered out..
restaurant was great to do a service recovery.
they replaced the dish with a octopus.
it was competent dish, not the best but i guess good enough.
you could say a fish bistro would do an octopus dish better than a duck dish?
but then for the last course they served a really “kick-a**” belly pork.this was one of the best i have taken! ^^
not really smoked but just a hint of a flavourful ham, very tender & delicious.
i have a tea brined belly pork in the fridge now. planning to sous vide then pan-charred the skin. see if i can get anyway close or similar to this excellent piece. :-)
thanks to our friend, we had many fun evenings trying out different wine dinners & spending great time together.
i am not sure how their service is on normal days but for this evening, i think service was really quite exemplary & they really tried their best (from offering non alcoholic drinks to replacing the 4th course – even though they did not have much choice with the duck being such a quite monumental failure).