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2016-03-14
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Pictures are at http://thehungrybunnie.blogspot.sg/2015/07/nicolas-le-restaurant.htmlThe restaurant is swanky but homey and inviting, just like its elegant but unpretentious fare. You get the frills; white tablecloths, beautiful china, suited-up wait staff and valet service, sans the stuffy stodginess typical of a French restaurant like this.Chef Nicolas runs a skeleton crew in the kitchen, (which may explain the spotty spacing between the courses) but he occasionally hops out to join the servic
The restaurant is swanky but homey and inviting, just like its elegant but unpretentious fare. You get the frills; white tablecloths, beautiful china, suited-up wait staff and valet service, sans the stuffy stodginess typical of a French restaurant like this.
Chef Nicolas runs a skeleton crew in the kitchen, (which may explain the spotty spacing between the courses) but he occasionally hops out to join the service crew, which I find to be a really personal touch. Sketchy lapses aside, I liked the service, which was warm and intimate.
We had the 6-Course Tasting Menu ($98):
1) Terrine of Duck, Pistachio & Foie Gras: smooth as silk and spruced up with a dusting of paprika, drizzle of olive oil, and thin bread crisp.
2) Hokkaido Scallop: seared to a gorgeously caramelized golden, and dunked with a chorizo sliver in a sweet asari clam bouillon infused with Iranian saffron, and a crunchy feuille de brick strip.
3) New Zealand Langoustine: fat and juicy, slathered with a piquant vine tomato cream, and topped with a jamon slice and cheesy fromage frais biscuit.
4) Traditional Provencal Ravioli: stuffed with a velvety foie gras, swimming in an earthy mushroom bouillon, and paired with a meaty grilled iberico pluma pork.
5) Tasmanian Pasture Rack of Lamb: flavoured with a punchy ras el hanout spice, and sided by a chunkily textured lamb sausage.
6) Iberico Presa Pig: sumptuous and blanketed in a rose wine sauce and luxed up with a rich beurre blanc
7) Aged Angus Beef Tenderloin ($12 supplement): full-bodied and contrasted with a sweetly tart balsamic reduction, and robust jus
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