6
0
4
電話號碼
6371 1971
開飯介紹
砂鍋菜單菜擁有一系列使用砂鍋烹飪的經典菜式，特色菜式涵蓋了東南亞、摩洛哥、印度及西式特色菜。
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營業時間
今日營業
18:00 - 22:00
星期一至日
18:00 - 22:00
以上資料只供參考, 請與餐廳確認詳情
有關獎賞計劃
招牌菜
I had the opportunity to be entitled to their facebook promotion - buy main course and get free dessert plus unlimited wine (after 6pm daily except Tue and Fri) - what's not to like! So 3 of us made our way down on a Saturday evening expecting a crowd because of the promotion but were surprised.Casserole is on level 3 and the lobby is on level 5 - take note. The name Cassrole actually doesnt quite hint of its morrocan / indian / Med cuisine but doesnt matter - we were there for the food.The menu is not big, with most mains hovering around $30 - $45 which was unexpectedly affordable for a Shangri-La. We had 3 mains:Crabmeat Masala ($30) - this was interesting combi of crabmeat - and it is really a huge dome of densely packed crabmeat - and some morrocan spices. The cashew nuts mixed into the meat provided a very nice crunch to the dish. It wasnt as savory as I expected it to be though. I would think this makes a a terrific paste on plain bread and toasted.Curry chicken ($30) - obviously this is not the actual name on the menu: I forgot what is was so I had to randomly give a layman name. It came in a big pan of about 8 large pieces of chicken (de-boned), sitting in a pool of thick curry. For some reason, the dish is more sweet than savory but nonetheless the chicken was tender and very more-ish.Morrocan baked fish ($30) - The smallest portion of the lot but the fish was super fresh. The accompanying sliced veg was crunchy, and the slightly tangy broth was very re-freshing.Garden salad - this is served at all tables complimentary. I thought it was rather nice of them to make a proper salad than giving you the usual garden greens in thousand island - this had carrot, olives, rocket leaves, cucumbers, cherry tomatoes, spinach, all tossed in a vinegrette sauce. And they make this on a side bar so you know where your salad comes from.Dessert - the promo was supposed to come with dessert too but the chef apparently couldnt decide what to serve us so we were simply asked to help ourselves at the Silver Shells Cafe dessert buffet spread next door which worked for us.Wines - they do really live up to the promo, although there was an initial confusion if we were entitled to wine at all. But there were no problem after all and they keep piling us with wine, both white and red. The wine was not the best I've had but with the promo, I'm not complaining.It was a evening well spent, and each of us had at least the equivalent of 1 bottle of wine each. All in all, the bill was $101 for 3 of us - a deal you'd never ever get anywhere. Oh, and they have ice plastic to chill the wines instead of an ice bucket - very cute touch.
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For a more detailed review with pictures, please head to http://thehungrybunnie.blogspot.com/2012/01/casserole-dine-on-3.htmlI've heard good things about this place and been wanting to try it out for some time. The reviews are right. The food here is amazingly good, very wholesome, and with large portions to boot. Each casserole can easily fill up 2 large eaters. In addition, every casserole is served with a carb (Asian stews are served with rice, European ones with mashed potatoes and Morrocan hotpots with cous cous) and a garden salad. Super huge portions here. We ordered:1) Baked Seabass ($28) - moist, perfectly salted, fish was kept light and breezy with a drizzle of lemon and some Italian herbs, while the potatoes were simply seasoned with bright sunny saffron. But, I felt the best part of the dish was the peas, they were so soft and buttery2) Beef Bourguignon ($26) - lived up to its much hyped recommendation. This was a lot lighter than you'd expect of a beef stew, the broth was clear and delicate, but with the full flavours of the beef stock. But the piece de resistence has gotta be the beef, super flavoursome and incredibly fork-tender3) Saute de Champignons Sauvages ($18) - an assortment of shitake, enoki, porcini and white button mushrooms simmered with white wine and butter resulting in a luscious velvety gravy with earthy tones
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