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2011-03-09
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Hidden at the corner of Millenia Walk, it is quite easy to miss Oenotheque by the Wine Universe. The space had been fully made used and the idea of retail-cellar, restaurant and bar (3-in-1) was a contemporary concept.The restaurant featured Modern French Cuisine, helmed by Head Chef- Paul Longworth. If you wished to observe the chefs at work, request for the bar seats. Set lunch menu The restaurant offers a 2 or 3 course set lunch priced at $32++ and $38++ respectively ( some dishes might requ
The restaurant featured Modern French Cuisine, helmed by Head Chef- Paul Longworth. If you wished to observe the chefs at work, request for the bar seats.
Set lunch menu
The restaurant offers a 2 or 3 course set lunch priced at $32++ and $38++ respectively ( some dishes might require additional supplement. It was a challenge to decide for the choice of starters as they all seemed to suit my personal preference.
Tiger prawn tartare, cucumber, quail egg and caviar
It was quite common to see Tuna tartare on the menu but Chef Longworth used Fresh tiger prawns instead and it proved to work very well. The tiger prawns were sweet and without any fishy smell or flavour. The thin-like thread used for garnishing was white radish which I thought was vermicelli!
Quail egg + caviar = Divine!
Fillet of barramundi, salsify braised in red wine and coconut sauce
This dish looks like a piece of art .
The thick ‘‘egg-white” was actually coconut cream which I mistook it for egg white . The barramundi fish was lightly seared , served with thick coconut cream, purple salsify and top with asparagus spears.
The barramundi fillet was simply and light-tasting but I thought there was too much coconut cream and tend to overpower the natural flavour of the fish ( coconut cream is thick and rich).
It was my first time trying purple salsify and I even mistook it for asparagus! The texture indeed reminds me of asparagus but salsify has an ”oyster’‘ flavour and hence it is also known as ‘‘oyster plant”.
Roasted potatoes
It was a little peculiar to serve roasted potatoes as a side dish ( as I did not place an order for that) but anyway, I enjoyed the roasted potatoes.
The skin was incredibly crispy and bursting with flavors in each bite. It was certainly addictive and even a person like me who dislikes starch made an attempt to finish all of them.
Verdict: Thumbs up for the food presentation, simple, light-tasting food.
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