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2019-04-01 139 views
Visited the restaurant for its popup event 4 hands collaboration with One Michelin-starred Chef Oldřich Sahajdák of One Michelin-starred La Degustation Bohême Bourgeoise from Czech Republic, priced at S$180++/ pax.The meal started with 4 snacks : Anchovy from the Basque Country, with tomato and olive oil caviar This dish was by Chef Aitor.Beef Tartare By Chef Oldřich Served in a thin crispy sandwich, it was light.Potato Patty By Chef OldřichFried Oyster By Chef Aitor Light and crispy which balan
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Visited the restaurant for its popup event 4 hands collaboration with One Michelin-starred Chef Oldřich Sahajdák of One Michelin-starred La Degustation Bohême Bourgeoise from Czech Republic, priced at S$180++/ pax.

The meal started with 4 snacks :
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Anchovy from the Basque Country, with tomato and olive oil caviar
This dish was by Chef Aitor.
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Beef Tartare
By Chef Oldřich
Served in a thin crispy sandwich, it was light.
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Potato Patty
By Chef Oldřich
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Fried Oyster
By Chef Aitor
Light and crispy which balanced with a slight tart sauce
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Accompanied with freshly baked pipping hot crushy sourdough and butter
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1st course: Ankimo
By Chef Aitor
Monkfish liver adorned with escabetxe, carrot gel, and crowned with glistening spheres of Yarra Valley trout roe.
The texture was very rich and creamy, although could be a bit overpowering for some.
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2nd course : Smoked Trout
By Chef Oldřich, with dill, apple, pancake, and white wine foam.
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3rd course : Oxtail "Bomba" Rice
Chef Aitor's version of Gyu-Don. Inspired by the Gyu Don which he had in Japan. Angus oxtail was used along with confit quail egg yolk and chive aioli.
Just mixed in the raw egg yolk before eating. Kind of like risotto with tender pieces of meat inside.
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4th course : Pork
By Chef Oldřich
Pork Neck, Apple juice, Apple Gel, Dijon Mustard
Tender piece of meat which paired well with the sauces.
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5th course : Beef Tongue
By Chef Oldřich, with vegetable glaze, thyme oil, and forest berries.
Interesting fact that the chef discovered this unique taste of meat after discovered cows who fed on blueberries, which led him to this dish. Firm texture with an unique taste.
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6th course/ Dessert : Chocolate
By Chef Aitor
Made up of various textures of chocolate, from chocolate meringue to sponge and cocoa nibs to chips
Like the meringue which was thin and melt in the mouth while not too sweet.
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Finished the meal with complimentary petite four which consisted of Matcha Meringue and Passionfruit Jelly.
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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DETAILED RATING
Taste
Decor
Service
Hygiene
Value
Date of Visit
2019-03-31
Dining Method
Dine In
Spending Per Head
$180 (Dinner)