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2012-04-19
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We managed to get a last minute cancellation for Clifford on a weekday lunch. Even though it cost $5 more than other dinning star restaurant at $45 it was worth every cents. I was mistaken that I can see Marina Bay Sand from the full glass window. You only get a partial view at the outdoor sitting. From the inside you face Custom House. The restaurant is designed by Andre Fu which has a high ceiling and natural light coming from the full glass window. The classy layout is similiar to St Regis's
I was mistaken that I can see Marina Bay Sand from the full glass window. You only get a partial view at the outdoor sitting. From the inside you face Custom House. The restaurant is designed by Andre Fu which has a high ceiling and natural light coming from the full glass window. The classy layout is similiar to St Regis's Saveur.
We were served multi-grain buns and French loaves to go with butter and delicious duck pate.The lightly salted pate goes well with the bread.
As part of Restaurant Week Menu we had 2 choices of Starters and Main Courses. Since there were 2 of us, we pick both to share. When Thong the service staff heard we were sharing, he provided us with 2 sets of plates and put the different courses in the center of the table.
Tuna Escabece consist of 3 pieces of 1cm thick tuna served with pickle onion, on a side a crispy toast with pickled herring. Tasting the tuna on its own has no taste until you combined with the pickle vegetables to produce a sweet sour combination on the jelly texture tuna.
Champane Terraine is the starter I like between the two. It is like a slice of meat loaf made up of minced pork and chicken liver and do not taste of liquor.The outer layer seem to be covered with bacon. It goes very well with bread and the accompanied house pickled vegetable to balance the taste. The other side dishes of lentil was just right, not too soft or hard.
The Signature Duck Confit and Baked Loupe De Mere were the main courses. The light brown duck was tender and not salty which is a perfect combination for the salty black garlic. The very smooth and creamy Truffle Potato Mousseline served in a copper pan feel like eating warm ice cream.
The baked fish sits on a bed of confit tomatoe and artichoke. The fish is lightly salted as most of their dishes has subtle taste which the accompanied sides bring it to the next level.
For coffee they served Fullerton Bay Blend Coffee and TWG tea. They have a choice of English Breakfast, Darjeeling and Earl Grey. I picked Earl Grey which French Earl Grey was served in a heavy sliver tea pot. A plate of chocolate, macaroons and Kuih Lapis (layer cake) was served with our coffee & tea.
To end the meal on a sweet note, we were served not one but a trio of Crème Brule. It is the first time I eating Crème Brule not from a dessert bowl but like a egg tart. The shell is like a biscuit filled with egg custards and sprinkled with caramilsed sugar. The 3 flavours are chocolate, original and pandan. It also served with fluffy mini citrus madeleine.The service staff Thong accompanied my elderly dad to the Gent and when Thong find he took a long time coming out he even went to check on him. For his excellent service and beyond his call of duty he should be nominated for Excellent Service Award.
Please note that Mineral water are extra cost.
This is the Best Resturant out of the 3 which I have attended during Restaurant Week. It has beautiful food presentation, nice combination of taste, and excellent service which makes the whole experience very satisfactory.
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