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2016-10-25
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The restaurant was one of the many restaurants which offered restaurant week menu during the one week long Singapore Restaurant Week. As I was early for my reservation for lunch which cost $40++ for a 3-course set meal, I was asked to take a seat at the bar area before showing to my table in the restaurant. Interestingly the restaurant was also offering buffet during lunch time. There was a huge noisy group sitting behind me who were having the buffet option.I was served onion cheese loaf with b
The restaurant was one of the many restaurants which offered restaurant week menu during the one week long Singapore Restaurant Week.
As I was early for my reservation for lunch which cost $40++ for a 3-course set meal, I was asked to take a seat at the bar area before showing to my table in the restaurant. Interestingly the restaurant was also offering buffet during lunch time. There was a huge noisy group sitting behind me who were having the buffet option.
I was served onion cheese loaf with butter on a wooden chopping board. I would preferred the bread to be served hot. The bread was soft, filled with bits of soft, brown onion bits.
Tartar of Bluefin Tuna (ala carte $17++)avocado, chives, trout roe, extra virgin olive oil
The raw fish was well marinated and flavourful, with the sea salt enhancing the taste.
Wild Sea Bass (ala carte $36++)clams, black mussels, artichokes, vine tomatoes and thyme
The serving was much bigger than expected. The fish was chunky and firm. The stock which served was light and flavourful.
Grilled Honey Pineapple (ala carte $12++)vanilla ice-cream, crumbles and rum sauce
The dehydrated pineapple was crunchy and full of the fruit flavours. The rum sauce was rich but was easily overpowered by the vanilla ice cream. The crumbles added texture to the simple looking dessert.
Overall food was great. Service was great too with water refilled regularly and the service staffs checking on me regularly. One even asked if I needed some magazines. Bill was presented on top of a wooden box.
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