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2014-11-17
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The restaurant occupies the former hip club Royal Room and is the Prive’s Group latest dining concept, which is a one-stop spot for diners to eat and chill till late. It is a restaurant cum bar. What is unique about this restaurant is that it allows customers to customise their mains, by matching your own mains, sauce and side dishes. The restaurant is located just outside of the entrance of the hotel. The place is done up in a classy way with black, grey and white tones. There is cute drawings
The restaurant occupies the former hip club Royal Room and is the Prive’s Group latest dining concept, which is a one-stop spot for diners to eat and chill till late. It is a restaurant cum bar. What is unique about this restaurant is that it allows customers to customise their mains, by matching your own mains, sauce and side dishes. The restaurant is located just outside of the entrance of the hotel. The place is done up in a classy way with black, grey and white tones. There is cute drawings on the wall. There is also a nice looking bar counter in the restaurant area. Behind the restaurant, it links to the bar with the toilet in between.
Tonight we are having its Restaurant Week Dinner Menu at $35++ per person. As we are early, we have a seat outside in outdoor dining area, while waiting for the restaurant to be ready. Seem like it has been an area for the smokers. From there, my impression of the restaurant starts to go down hill. As we are one of the earliest customers of the day, we are showed to a booth seat table. My dining mate find the table quite dirty and has to get the staff to give it a wipe. The cutlery is not too clean too. She also has an issue with the seat too.
We start the meal some hot complimentary bread served on a board with some unsalted butter and sea salt.Starter
Pretzel-Crusted Blue Swimmer Crab & Prawn Cakes (usual $18)Shaved Fennel, Mango Mustard Mayonnaise
The cake is crispy on the outside and juicy with crabmeat inside.
Ham Hock Croquette (usual $16)Garden Pea Puree, Jamon Iberico, Poached Quail's Egg
Inside the crispy croquette, it is filled with soft mash and ham. The ham reminds me of chinese sausage with its taste. The quail's egg is nicely poached with lava like yolk inside.
Main
Char-Grilled 150-Day Grain-Finished Black Angus Skirt Steak (usual $29)Roasted Bone Marrow, Baby Carrots, Red Wine-Shallot Sauce
I have it ordered middle rare and it looks just nice. But the texture of the meat is too tough to be chewed, as it has a bit of too much veins in it (especially the centre part). It is my first time
Pan-Roasted Striped Bass (usual $30)Sauteed Brocolinnis, Squid Ink Risotto Cake, Champagne-Caviar Sauce
The fish looks a bit dry but it tastes alright. The risotto cake is a bit too salty.
Dessert
Warm Pear & Pecan Brioche & Butter Pudding (usual $12)Salted Caramel & Pecan Ice Cream
The pudding is wrapped like a deep fried spring roll and served pipping hot. Crispy on the out side and wonderfully sweet and soft inside. Pairing with the ice cold ice cream, it is such a great combination. I think it is the best dish out of the whole meal.
Brownie CheesecakePeanut Butter Crumble, Banana Toffee Sauce
The cheesecake has an uneven texture, with the inside rather soft, while the outer is rather dry. The chopped banana has melt in the mouth texture. It is a nice combination, except for the char burnt honey comb which leaves a bitter aftertaste.
Pecan Ice Cream ($3.50++)For a single scoop of ice cream, it is beautifully decorated in glass with burnt pear around. Inside the ice cream, there is a big piece of pecan nut. Quite nice and yummy.
Overall the food still needs a lot of improvement, especially for the mains. The service is a bit uneven. The staff has mistakenly served our starters to the next table who arrive later than us, which another staff apologizes for it later.
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