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2011-10-13
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This is the 1st restaurant that we tried as part of Singapore Dining Week. Decided to pick something usual for a change. This is Russian Haute Cuisine.The restaurant is nicely decorated with painted Russian design on the wall and near the ceiling. Throughout the lunch, pleasant Russian music was being played at the background.We get a 3 course meal consisting of a soup, main course and a dessert.As the soup is Borsch Soup which contains beef, I have put a remark when making reservation that we
The restaurant is nicely decorated with painted Russian design on the wall and near the ceiling. Throughout the lunch, pleasant Russian music was being played at the background.
We get a 3 course meal consisting of a soup, main course and a dessert.As the soup is Borsch Soup which contains beef, I have put a remark when making reservation that we did not take beef.
When we were shown to the 2nd floor of the restaurant, I again mentioned our no beef policy and whether we can have a different soup. The guy who took us into the restaurant looks at his list and said that we will get cabbage soup. This was not communicated to the other wait staffs.
Twice, 2 different waiters give us Borscht soup which I have to remind them of our special requirement.
We were serve warm bread roll with butter. The bread has a chewy texture.
The cabbage soup was tasty but too salty. I like the strip of potatoes in the soup which has the right texture with a nice bite.
The main course was Halibut Steak with Ikura Roe. The portion is too small, not sure if this is their usual main course size or a cut down version due to the dinning week price of $25++. The fish fillet was about 2 inch square. Sitting on top of baby broccoli and a light cream sauce. The side were potatoes. This time the fish seem to lack salt, not sure if this is due to the earlier salty soup which affected the taste buds.
The honey cake was like sandy biscuits layer with honey and condenses milk. Surprise it is not too sweet, and it was served with blackberry jam. Eating the cake together with the jam gives a nice tart end to it. The slice of cake was difficult to cut up without making a mess, as it has a sandy texture. Had to eat them as layer instead.
According to the menu, coffee/tea was included in the 3 course dining menu. They did not serve us when they brought the honey cake. Even the table next to us did not get coffee or tea. Only saw 1 table got their hot drink.At the beginning of the meal, they asked if we wanted still water, which they brought the Vodka looking bottle which is Veen velvet spring water. This cost an additional $9.80. It is a product of Finland and known to be the smoothest spring water in the world.
Overall food is quite tasty if they adjust the salt level correctly. Service need to be further improved. Go for the experience but do not have too high expectation. Prices are quite high normally, if based on the main course size that we were served, it is rather expensive.
Note that they are closed on Sunday.
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