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2017-12-26
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Booked the place for Christmas eve dinner and the restaurant was having Sunday Roast Dinner. There was 3 different dining slots for dinner. I selected the earliest which was 5.30pm and the 2 of us were given the kitchen counter seats where we had a great view of happening in the busy place. Sitting next to us was the head chef's mother who shared with us who was visiting Singapore. Watching the kitchen, I realized the roasted turkey was faster than one usually expected.We started the meal with P
Booked the place for Christmas eve dinner and the restaurant was having Sunday Roast Dinner. There was 3 different dining slots for dinner.
I selected the earliest which was 5.30pm and the 2 of us were given the kitchen counter seats where we had a great view of happening in the busy place. Sitting next to us was the head chef's mother who shared with us who was visiting Singapore. Watching the kitchen, I realized the roasted turkey was faster than one usually expected.
We started the meal with
Pork Terrine (S$15++)Served with homemade pickles and clementine jam
The light crispy toaste, spread with the chunky terrine, and topped with some pickles such as onion, and beetroot, quite peaked up the appetite.
Beetroot & Gin Cured Salmon (S$15++)Served with cucumber potato salad and herb mayonnaise
The salmon tasted just like sashimi that one would not felt that it was cured version.
The meal was followed by huge serving of main courses.
Roast Beef (S$25++)Served with sides of red cabbage, buttered green beans, duck fat fried potato, and bread sauce
While the meat looked rather raw, it sliced easily and tasted delicious. The sides were good too, except for the bread sauce which one felt it was too starchy.
Roast Turkey ( S$25++)Served with sides of red cabbage, buttered green beans, mashed potatoes , and gravy
One would thought that the meat would be rather tough and dry, but the version here was kind of juicy and went quite well with the light but flavourful gravy. Topped up with the well braised slightly sweet cabbage, it tasted even better.
Accompanied with
Christmas stuffing (S$3++)Pork mince, pine nuts and thyme.
I was not a fan of christmas stuffing as I always felt it was rather strong in herbs taste. The version was more like meat loaf with a bit of nutty texture.
Ended the meal with a couple of Christmas cookies topped with cream cheese topping, complimentary from the chef.
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