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2016-01-27
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Full review refer to http://www.nahmj.com/2015/12/20/chefs-table-by-chef-stephan-zoisl-tras-street-singapore/It was quiet on a Tuesday evening. All tables were bar tables and chairs. The space was very much like a private kitchen with dinning room extended.We chose Beef Tagliate ($22) as the starter. All ingredients (beef tenderloin, vine cherry tomatoes, aged parmesan cheese and rocket leaves) complemented each other perfectly and it was the aged parmesan cheese that brought the best out of the
http://www.nahmj.com/2015/12/20/chefs-table-by-chef-stephan-zoisl-tras-street-singapore/
It was quiet on a Tuesday evening. All tables were bar tables and chairs. The space was very much like a private kitchen with dinning room extended.
We chose Beef Tagliate ($22) as the starter. All ingredients (beef tenderloin, vine cherry tomatoes, aged parmesan cheese and rocket leaves) complemented each other perfectly and it was the aged parmesan cheese that brought the best out of the dish.
Pan seared US scallop, risotto with cauliflower texture ($38) were with fresh ingredients. We like the crispy cauliflower that added some texture to the dish.
Sirloin Steak wtih globe artichoke, broccolini, fermented grains and thyme jus ($48) for Main. A second beef dish. But we enjoyed the steak.
Lastly on the Sweet, we had Inspired By Red ($14). It was sour since it consist of Raspberry sorbet, marinated raspberry.
At The Chef’s Table, for coffee, the brew was Nespresso Coffee. You won’t be getting the usual Latte or Cappuccino. It was a little disappointing.
Nespresso Coffee
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Beef Tagliate
$22
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Pan seared US scallop, risotto with cauliflower texture
$38
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Sirloin Steak
$48
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Inspired By Red
$14
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