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Arriving by Bus: #61/124/143/147/166/167/196/197/642/961, Bustop Name: Aft Blair Rd, Bustop No.: 10041. Arriving by Train: Outram Park MRT. Nearest carpark: Car Park No. S. 0102.
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Kids-Friendly
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The best selling item in the house, the French Onion Soup is one of the must try items for the night! With savory cheese atop a savory beef broth, I am delighted with the generous amount of caramelized soften onion that melts in your mouth.Definitely one of the must try soups to go for as it has been quite a while since I had a good bowl of french onion soup! The trick to this dish is the mixture of 2 different cheeses, which I would leave you to guess what it is!SGD 9Really nicely done, I enjoy the mix of tangy citrus fruits slices with salad tossed in star anis dressing. The smoked duck was great tasting and I really love the how cheerful the dish looks with the hues of bright colors. Definitely a great starter to order to whet your appetite for the dishes ahead!SGD 12Wrapped up and baked in in white wine sauce, this dish had us slurping up the sauce greedily! The white wine sauce can be a little strong for some, but even my alcohol sensitive tastebuds love it!The chunks of halibut is a little dry in texture which I felt did take some points off this otherwise extremely tasty dish. However I do understand that the Halibut which is low in fat content, isn’t a common fish in Singapore. Therefore they have to be freezed up and flown into Singapore, resulting in the dry texture.Served with rosemary potatos and vegetables, this is a dish I would still order again when I am at Parsley and Thyme. This is coming from someone who doesn’t often take fish!SGD 24The whole time we were at the restaurant, we saw several tables ordering the same dish and it is definitely no surprise! With tender soft pink meat (medium rare is love!), meat lovers will definitely go gaga over this!A dab of blue cheese on top might come across as pungent to some. I for one, didn’t like that it overwhelms the beef which already taste so good on its own. It is was a well done dish, but I would request to lay off the blue cheese next time.SGD 30The addition of cinnamon crumble in the dessert was probably the deciding factor for the both of us. The crumbles add on a crunchy texture to the otherwise soft dessert.Overall, it wasn’t too bad though we found the panna cotta to be a little too watery. We later found out it is a chef preference though.SGD 9Crushed hazelnut praline and roasted hazelnuts sit atop a the chocolate mousse, how can we not order this?I am personally a fan of dark chocolate, so the overall dish turn out a little too sweet for me. If you have a preference for sweet chocolate,then this would be the dessert for you.SGD 9
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Full review and details at : http://rygohxx.blogspot.sg/2013/12/dinner-at-parsley-thyme_15.htmlWent over there during weekends with my boyfriend and I definitely love their rustic setting and relaxing atmosphere which allows you to enjoy your dishes. Having spoilt by the variety of foods on the menu, we allowed Ricky, father of Chef Darryl to recommend us some dishes. French onion soup recommended by Ricky was served to us. This is an interesting French onion soup with caramelised onions cooked in beef broth and topped with toasted crostini and melted cheese was my first time trying it. However, the taste of the beef was rather strong. Grilled Calamari instead of the usual fried ones, the calamari was succulent which my boyfriend like it alot. Pork Ragu. Thumps up for this dish, the slow-braised shredded pork simply disintegrating in my mouth after each bite. One of the highlights of our dinner. The slow -braised shredded pork and penne (great combination!)Burp! my boyfriend and I definitely have a great dining over there. Other than serving over at their own restaurant, Parsley & Thyme restaurant also do catering for events.
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http://sofood.wordpress.com/2013/07/03/parsley-thyme-sg/Previously owned and helmed by a Dutch gentleman, and now the restaurant is taken over by the food avid father-and-son team, for the past 9 months.This homey European cuisine focused restaurant is truly a gem – offering rustic presentation and delectable dishes.Chef Daryl Cheong’s father – Ricky helps running the front end of the restaurant, who also has an extensive knowledge on wines to boot.Daryl is a at-Sunrice graduate together with his two other culinary friends helms the kitchen. Prior to owning this restaurant, they held stints at these popular European restaurants – Absinthe and No Menu before.Non-fuss interior.Smoked Duck Salad S$12++ – Slices of smoked duck breast fillet with marinated orange and grapefruit slices on top of mixed greens tossed with a star anise dressing and a sprinkle of fennel seeds.I love smoked anything really…The sweet dressing on the greens was accented with Asian spices – that actually worked with the smoked duck slices without overpowering.Grilled calamari seasoned with garlic and served with a side of salad and tartare sauce S$12++ *Must Try*The chef has a good grilling technique, and a good fire grill I suspect.The tartar sauce served aside was redundant as the grilled tender squid was so ‘smokingly’ delicious – light salt sprinkles and olive oil seasoning sufficed.It is the perfect plate to complement the crisp white wine.We were treated to a crisp white wine from New Zealand to complement the calamari.French Onion Soup – Caramelised onions cooked in a beef broth topped with toasted crostini and melted Emmental and Gruyere. S$9++ *Personal Favourite*Honestly, the portion was smallish compared to the other French bistros.BUT, the broth was deep and came with some flavourful beefy bits too.The torched and melted cheese combination on the crostini was classic and appreciated.And we were treated to this very nice Spain originated red wine for tasting.Slow-braised shredded pork with penne cooked in a red wine cream sauce S$18++ *Personal Favourite – value for money*Penne was cooked past al dente bites yet not too soft, suitable to local palettes.The fork tender braised pork chunks were very flavourful, and the pasta was evenly coated with the same tasty stock with a touch of cream.Prawn Aglio Olio – Tiger prawns with linguine pasta sauteed in garlic prawn oil S$22++. This was another great seafood pasta dish, and I wouldn’t label it as Aglio Olio, prawn linguine would be more apt.Seafood Stew – Tiger prawns, green mussels, calamari and fish fillet cooked in a saffron-infused tomato stew S$27++The diner who had this commented that it was a little too sweet as a seafood stew and too rich as well.Well, I tasted the broth and found it resembled more of a vegetable soup infused with seafood flavour.The taste and texture have room for improvement.Halibut en Papillotte – Fillet of halibut baked in a parcel and seasoned with a tarragon white wine sauce S$24++ *Must Order*I was lucky to have this piece of very fresh UK imported cold water white fish.The fillet chunks were flaky, moist and uber comforting combined with the rest of the roasted vegetables and white wine cream sauce.It was like a fish chowder.I love fish and this dish would be the one I will return for.Strawberry Bavarois with marinated strawberries and white chocolate sauce S$9++Finally, we arrived at the sugar high round – DESSERTS!The glass of very creamy and a little heavy sweet white chocolate sauce was good, if you have a really sweet tooth.Even for me, a world-proclaimed sweet tooth, I found it on the cloying side.I’m sure with the chef’s skills, this dessert could be tweaked for a better balanced sweetness and texture.Nutella Chocolate Mousse served with crushed hazelnut praline and toasted hazelnuts S$9++On the first spoon, it was undoubtedly hazelnut-intensified chocolate mousse.The velvety smooth mousse was on the milky side – darker chocolate used would be my inclination.I find that my little nieces would love this equally as much as me.Caramel Panna Cotta topped with Apple Compote and Cinnamon Crumble S$9++ *Best among the three desserts*This pot was the best I found.It has got the right texture on the crumble mixed with cinnamon, good acidity from the caramelised appled cubes against the caramel infused smooth custard at the bottom.A perfect end to the multi-courses we had.Overall, I enjoyed the tasteful and unpretentious European cooking here (and I will be back for my halibut en papillotte).
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This Christmas eve, we had to visit a dear one at the hospital and we had been making rounds around the shophouses opposite the SGH. We decided to try out Parsley & Thyme as the menu posted on the outside looked interesting to us. That night, we had the premium set, which is value-for-money.Starter: Mushroom soupMain: Seafood stew with sides of rosemary roasted potatoes and various peppers and zucchinisDessert: Blueberry pinacota with almond brittleCoffee/teaThe mushroom soup is competently prepared and better than most places plying this dish. Though not as chunky as I would have liked, but the taste is just right. At other places, the soup would have simply fall short by being too watery, or with a tad too much flour added, or with not enough seasoning. But not the one at Parsley & Thyme. The truffle oil sets it off nicely too.We both chose seafood stew so can't comment on the other choice of main of a ribeye steak. The stew is of tomato-base, which explains the side of a cooked salad mixture of various peppers, zuuchini, onion, chopped mushroom and eggplant. The idea is to add this salad to the stew sauce and voila! you have ratatouille.I also considered the seafood portion to be generous enough with fish, squid rings, mussels and shelled shrimps. Grilled cherry tomatoes add texture and differing taste to the dish and also completes the ratatouille concept.Nice touch on the rosemary roasted new potatoes, though I felt that the rosemary aroma didn't come through strongly enough, but that's just me.The pincota surprised me as I'm not partial on this dessert. The blueberry compote cake base adds balance to the silky milk jelly as with the blueberry sauce and strawberry deco at the side. The almond brittle adds bite and it was un to snack on.Young chef-owner Daryl does a competent job as he's the only person preparing everything from A-Z of the menu. But he could definitely do with some help as the restaurant picks up steam and reputation, so he can concentrate on creating more menu items. The last I heard, they are still looking.It's a pity that I'm not staying near enough to this restaurant, else I'm likely a serious regular there.
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Newly opened restaurant Parsley & Thyme - Cozy modern setting in a shophouse along Kampong Bahru Road. More photos and reviews at http://monsoontravel.blogspot.com/2012/01/3-course-fine-dining-parsley-thyme.html/The service was relatively good and prompt given that there is only 3 staffs to serve the guests. Our glasses were refilled frequently and the waitress also make the effort to see the guest out after the meal.The background jazz music and the tealight create a rest & relax ambiance.And more importantly, the food is good and quite value for money.3 course set menu @ $50 (Original price)Appetizer - Tartare of Norwegian Salmon on a Salad with Beetroot and Raspberry Dressing Not the usual salad combination, it came with pumpkin seeds and beetroot. Like the chopped fresh raw salmon with chopped onions tartare topped with nicely roasted tomato. Main Course - Char-Grilled Hereford Sirloin Steak with Seasonal Vegetables, Potato and Semi-Dried Tomato/Garlic Butter Like the charred flavour of the outer layer and the pinky, tender and juicy beef within. Its definitely different from those dry chunk of beef served in those budget cafe.The semi dried tomato and garlic butter really adds the "oomph" to the dish - flavorful garlic butter with a tinge of sourness to balance the oily butter. Dessert - Chocolate Fudge Petite Four with Chocolate Mousse and Sour Cherry Coulis Would be able to better appreciate the rich chocolatey Petite and coffee mousse with a cup of tea without sugar. The Sour Cherry Coulis was quite unique, sweet with liquor fragrance on first bites and trace of sourness as you chew further.Nice!
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