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2013-11-03
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Pan Seared Diver Scallop ($18.90)Seared scallop on garden leafy green and finished with salmon roe and chive beurre blancWe adored the scallops, which were succulent with the right texture! It would have been if they were bigger, but I guess they were good enough. Hey, no complaints since we were paying almost half price. And the creamy sauce with salmon roe complement the scallops very well. Confit of French Duck Leg ($26.90)Served on smooth potato mash with grilled poached pear and tangy ora
Pan Seared Diver Scallop ($18.90)Seared scallop on garden leafy green and finished with salmon roe and chive beurre blanc
We adored the scallops, which were succulent with the right texture! It would have been if they were bigger, but I guess they were good enough. Hey, no complaints since we were paying almost half price. And the creamy sauce with salmon roe complement the scallops very well.
Confit of French Duck Leg ($26.90)Served on smooth potato mash with grilled poached pear and tangy orange sauce
The skin was crispy alright and the meat was tender to the fork, which easily fell apart with a gentle stroke. On the contrary, I though the side dishes were such a delight ~ The poached pear was nicely grilled which released all the sweetness in it and the potato mash was creamy & smooth.
Warm Banana Cake with Lemongrass Ginger Ice Cream ($8.9)Served with caramelized banana, nuts & mixed berries
I was excited to try this unique ice cream made of spices instead of the normal fruits and chocolate ingredients. Fortunately, it didnt fail me and I quite like the refreshing taste. Then again, I guess not everyone can accept this.
On the other hand, the banana cake was warm and sweet. So together, the ice cream will neutralize the sweetness and turned out to be a perfect match! Thumbs up!
Visit http://fun-hideout.blogspot.sg/2011/10/tasting-room.html to read more & see pictures!
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