if you could walk away from this!

well, of course i couldn't.

veronese chocolate.

i wasn't so taken with the name but those gold nuggets of ferrero.this was much like the gianduja that many other places have. its a chocolate hazelnut with a certain je ne sais quoi about it. it's like the chocolate baci in ice cream.

the flavours were dense and strong on nut and chocolate.

you have to try it to know it.

i liked the waffles here.thick and fluffy.

but what are waffles without ice cream?two scoops please. old fashioned vanilla which was redolent of the taste of vanilla and cream and double chocolate please.

the chocolate was thick but not overly dense. these two classic flavours were a delight to have with my golden waffle served piping hot! this outlet isn't very busy which probably explains why i love to come here.

This was fruit tart paradise. I loved the deep and rich colors of the fruits on display. And red, the color of love was a big attraction to me.a strawberry berry tart. No that wasn't a typo. it's a strawberry raspberry tart.

Layered on top of medium-sweet custard in a buttery shortcrust tart shell which doesn't leave much room for polite eating. the cutting of the tart. not the devouring part. At $7.50, this was an expensive tart but the price was well worth it.

There's been rave reviews of the chococro original croissant.

But that's the classic that'll always stay.

So I got myself a mix box of 5 croissants with three chococros and two matcha daifuku chococros.Matcha anything gets my attention and boy was this good. red bean paste and matcha cream in a mochi and brilliantly wrapped in their buttery croissant. OHYUM.

And what should i order?

In a panic, I googled on goodwood park's signature recommendations.

"For those who prefer meat dishes, one outstanding choice is the Duo of U.S. Wagyu Beef –
Braised Wagyu Beef Cheek and Grilled Fillet in a Bordelaise sauce with root vegetables.
The cheek is very tender, thanks to a 24-hour soaking process in red wine and a further 24-
hours of oven cooking at low temperature." And that was exactly what I got. The beef cheek was fork tender and fell apart without much use of the knife.
The grilled fillet was juicy yet tender done medium well. Both pieces of meat were delicious and I alternated between them for satisfaction for my carnivorous appetites on different levels.

At $52++, this didn't come cheap but well worth the price.