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2010-07-31
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Menu is prix fixe, meaning it’s fixed prices for either a two ($50++)- or a three-course ($60++) meal and it’s the same menu/price for lunch and dinner. Ala carte is available ($18++ for entree/dessert, $40++ for main) but it doesn’t make sense (at least, to me) to order ala carte since the prix fixe menu is definitely more value for money.When I saw the deep-fried soft boiled egg, I thought of Sage’s Asparagus & Egg immediately. This is not as crispy as Sage’s but still lovely with a runny yolk
When I saw the deep-fried soft boiled egg, I thought of Sage’s Asparagus & Egg immediately. This is not as crispy as Sage’s but still lovely with a runny yolk, giving a luscious coating to the homecured dill & gin gravlax. White truffle oil is sorely lacking but the dollop of mint crème fraîche is more than enough.
Gosh, salmon for starter and main? Guess I’m really on a Omega 3 spree! Had a thick slab of pan-seared salmon fillet leaning on a bed of sous-vide cauliflower, deliciously rare in the middle, with a most interesting shooter of squid ink velouté on the side. The velouté was very deep and briny, so good that I happily smothered the salmon in it. But it got a tad too heavy towards the end, so go easy on it.
After having too much chocolate lately, I wanted something light and mild so the frozen parfait of hazelnut praline and honey, with a pastry “cigarello” of Gianduja and candied orange peel, sounds perfect. I like how nutty this is and the mouthfeel is not too creamy.
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