I had a great lunch on a great day with a great view.






Set lunch price is only 48up for 3 courses.

Some warmly baked bread with two silky smooth butter, seaweed butter always one of my fav.

Ordered some oysters as appetizers, salty fresh, sweet crispy, end with mineral flavor.

Fresh mushy tuna tartare with sweet honey crispy sesame cone.

Delicate sweet marinated roots salad, is a good match with hazel nuts.

The first main is stuffed quail, cooked just right, tender and amazing.



Grilled Iberico pork, the thick cut give it a stronger meaty juicy flavour. Love that mouthful of meat!

Rich chocolate moose with again the lovely hazelnuts and raspberry sorbet.

I not a desert lover, but this surprised me. Is refreshing with light orange flavour helper mixing well with all different kinds of nuts and crunch .

Average service to me.

First time here to try there lunch, for the price setting for four courses lunch, Odette absolutely worth more then that.


Three kind of welcome food, cheese tart, duck liver and salad tart, all great.

Mushroom tea topped with some cheese foam. Very very rich of mushroom perfume and taste, yet keep the light texture of tea and won’t have the bitterness when the mushroom flavour is too condensed .


Didn’t try much of the pastry, but the light creamy butter did left mark on my memory.


Fresh crab with avocado and wasabi, fresh is everything.

Beetroot with cheese, refreshing.


Fantasy theme of this egg. Egg with bacon and cheese, cant complain.

Seasonal truffle pasta, just good, wow!

Japanese style cooking fish, very nice dressing.

Lemon tart


The only dislike is the toilet is too far from the restaurant.

晚餐未正式開始之前，送上一顆入味，蛋黃軟心濃郁的烏龍茶滷鵪鶉蛋和一杯酸酸有氣的烏龍茶清清口腔。


然後先三款頭盤，椰漿飯腸粉，自家製蠔油鮑魚配發菜撻，鴨肝班蘭格仔餅。腸粉還好，有一點點椰漿飯感覺。鮑魚很彈牙，自家製的蠔油超好味，發菜炸過也很香很配，就大塊了一點，有點難一口吃掉，咬開又會很狼狽。格仔餅軟扒扒，又冷又乾，鴨肝再好吃也挽回不了。

還有一款超鮮蜆肉上湯啫喱配XO森巴醬作前菜，這一道不錯。然後是Rojak 沙律，這個餐廳自做的rojak sauce 不像一般的杰撻撻，多有一股醋香，好好吃！


海南雞飯餃，用上很香的自做麵粉作餃皮，雞肉有點乾，配上薑蓉和辣椒醬就還可以。


再來一道濃厚的花膠湯，滿滿的骨膠源。魚蛋片軟軟的，魚味很重，反而脆脆的魚肚沾一下湯更好吃。

辣椒蟹是我去新加坡必吃的，蟹肉當然鮮，當我懷疑辣椒在那裡的時候，原來辣椒雪糕藏在最底，伴著蛋白麵條就完整了，這道好呀！



肉骨茶浸魚，魚肉札實一點，肉骨湯中藥味一點，也挺好的。

我好愛這個鵪鶉沙嗲，醃得好，沙嗲好好，很喜歡用麻糬代替糯米飯這個做法，如果鵪鶉再嫩一點就完美。


最後的主食是粒粒分明的炒飯，就炸魚仔有點過咸。

甜點也有四款之多，黑朱古力那道喜歡用上帶酸味的葉子配合原可可豆碎的酸。紫色的clam leave 做成碎冰，酸甜的蠻好吃。豆腐花配上羊奶酪很配，很新鮮的配搭。Kaya 做成雪糕再用多士做成卷，也不錯。

吃完晚飯還送上餸菜做成的postcard和辣椒醬。


這晚wine pairing 的酒，只要加80星幣就可了。


整個晚餐有些真的很優秀，有些我覺得還可以更進步一點。

Really nice environment, cozy feelings here. But as I’m wearing shorts, the chair sitting pad is all cracked and keep hurting my thighs.


My Singapore friend told me this truffle fries is really good, first I’m like okay what’s so special. Then when it arrive, is a huge portion which is very good to share. The truffle aroma is from the oil I think, is so delicate.

Then I had a very yummy red dates sticky pudding with vanilla ice cream and really good toffee sauce. What I like about it is not too sweet.


They have also ordered a rich lime tart, but is alittle too sweet for me.

I’m here for my frds wedding, is really pretty and enjoyable to have lunch here.


First course fresh yummy octopus, tuna and prawn with caviar and salmon roe on avocado smash.


I think I just had the best corn soup ever, light truffle aroma, rich sweet corn flavour with some juicy crab meat.

As is a big event, I think the pasta was left in the air for awhile which makes it dried up a little.


Main dishes is cod fish cooked with a nice sauce and also serve with a creamy yum sauce. The veggies I think boiled alittle too long and the fish texture is alittle rough.


I’m a big fan of pandan, this ice cream have really nice pandan flavour blended in. The cake and coconut jelly is too sweet for me.