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2013-11-26
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The place itself was not spacious, in fact, you probably can hear the conversation of the table next to you. "Luckily" for us, we reached there early at 630pm, so that didn't pose any problem for us and we "enjoyed" the privacy as well as the prompt attention from the staff. French Foie Gras de Carnard Cru ($19.90)Pan seared foie gras with orange cranberry chutney, port wine jelly and ginger scented toastSound complicated with the different tastes (orange, cranberry, port wine, ginger) supposin
French Foie Gras de Carnard Cru ($19.90)Pan seared foie gras with orange cranberry chutney, port wine jelly and ginger scented toast
Sound complicated with the different tastes (orange, cranberry, port wine, ginger) supposing in the dish huh? Trust me, it wasnt that complicated coz I cant really taste any or was it my insensitive palate? Hmm, I dun think the cause is the latter lah.
Anyway, the foie gras was just okay and I thought the toast was a tad too thin and crispy to properly paired with the foie gras.
Pan Seared Diver Scallop ($18.90)Seared scallop on garden leafy green and finished with salmon roe and chive beurre blanc
In comparison, we adored the scallops better, which were succulent with the right texture! It would have been if they were bigger, but I guess they were good enough. Hey, no complaints since we were paying almost half price. And the creamy sauce with salmon roe complement the scallops very well.
"Sous Vide" Pork Belly with Crackling Skin ($26.90)"Sous Vide" pork belly planted on mash potato with summer vegetables, Tavel Rose wine apple sauce and finished with crackling pork skin
There used to be no such word as "Sous Vide" in my dictionary. And since I started visiting Italian restaurant, it seemed to be "found" everywhere! Keke
If you are wondering what it means, there you go (quoted from Wikipedia)...
"French for "under vacuum",[1] is a method of cooking food sealed in airtight plastic bags in a water bath for a long time—72 hours is not unusual—at an accurately determined temperature much lower than normally used for cooking, typically around 60 °C or 140 °F. The intention is to cook the item evenly, not overcook the outside while still keeping the inside at the same 'doneness' and to keep the food juicier."
There was only 4 pathetic slices of pork belly, which at first I though not filling lah! But dun worry, I was served with huge lump of yummy potato mash too. =p
Pork belly was okay but I though the crackling skin was a bit too dry. And I couldn't find the "Taval Rose wine apple sauce" anywhere in the plate. I swear I overturn every single item on the plate but still cannot find leh. A mystery indeed.
Warm Banana Cake with Lemongrass Ginger Ice Cream ($8.9)Served with caramelized banana, nuts & mixed berries
I was excited to try this unique ice cream made of spices instead of the normal fruits and chocolate ingredients. Fortunately, it didnt fail me and I quite like the refreshing taste. Then again, I guess not everyone can accept this.
On the other hand, the banana cake was warm and sweet. So together, the ice cream will neutralize the sweetness and turned out to be a perfect match! Thumbs up!
Disclaimer first if you are gonna try this, coz it was not stated in the menu that the banana cake will be served with the lemongrass ginger ice-cream on normal days. So please do re-confirm with the staff!
To read more and view photos, please visit http://fun-hideout.blogspot.sg/2011/10/tasting-room.html
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