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2013-09-26
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For starters we had Carpaccio of Hokkaido Scallop. The presentation of this dish was very colourful and pretty. The scallop was spread thinly on the plate and garnished with citrusy jelly and mixed herb. There was a slight fishy taste in the scallop but it was well covered with the citrus tasting jelly and herb. The next dish was house cured salmon.This dish was super. The cured salmon was very fresh and super yummy. It was garnished with white chocolate that was wrapping salmon roe. The roe bur
For starters we had Carpaccio of Hokkaido Scallop. The presentation of this dish was very colourful and pretty. The scallop was spread thinly on the plate and garnished with citrusy jelly and mixed herb. There was a slight fishy taste in the scallop but it was well covered with the citrus tasting jelly and herb.
The next dish was house cured salmon.This dish was super. The cured salmon was very fresh and super yummy. It was garnished with white chocolate that was wrapping salmon roe. The roe bursting in your mouth together with the white chocolate took dining to another level. Very interesting.
Main course was Sadlle of Lamb. The meat was tender and the raisin stuffed in it gave it extra flavour. It was very good.
For dessert, we were served Panna Cotta. This dessert is very rich and intensely flavoured. The pineapple jelly in the cup is the total opposite I suppose can help to cleanse the palette a little. Post
