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2013-07-22
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On arrival, Ivy Restaurant appears to be a pretty neat & cozy little joint on the beach front, at the foot of Siloso Beach Resort. The menu is unique, for Chef Peter designed it to be halal, so as to appeal to a wider audience.A cross-over between a semi fine dining setup, as well as a cafeteria; provides a hideout from the bustling hype of the city.Chef Peter is of Polish decent, clocked a solid decade of experience in some of the best restaurants in the UK for a decade. He’s had some good year
A cross-over between a semi fine dining setup, as well as a cafeteria; provides a hideout from the bustling hype of the city.
Chef Peter is of Polish decent, clocked a solid decade of experience in some of the best restaurants in the UK for a decade. He’s had some good years working in the kitchen for industry big wigs like Oliver Peyton, as well as Gordon Ramsay. He was also amongst the list of chef de partie for the recent royal wedding of, the Duke & Duchess of Cambridge.
Starters
Asparagus Salad - With poached egg, beurre blanc sauce & citrus honey dressing: A very light palate tickler that stirs up an appetite for what’s to be served momentarily. According to the Chef, all alcoholic ingredients are substituted, in order to meet Halal compliance, but no compromise to taste and texture.
Crab Salad - Caramelized leeks, truffle honey & figs chutney, light drizzle of avocado puree: The flavors of the condiments & combination are nicely balanced, while the light springy texture of fresh crab meats brings out on good anticipation for the next dish.Mains
Confit Chicken - Served with creamy truffle mash, sauteed black cabbage: The truffle flavored potato mash has a mousse like texture, and the sautéed cabbage gives non-vegetable eaters no reason to pass on it.
Fillet Steak - With polenta cake, hazelnut veloute & caramelized plum: Meat glorious meat! I was initially curious that the steak knife was not laid, only to realize that the steak is so tender that it was effortless to cut, even with a butter knife. And the answer to the mystery, this is a 150 days aged fillet steak! Desserts
Chocolate Fondant - Served with vanilla ice cream: The vanilla ice cream is hand made, concocted with a light citrus after taste.
Vanilla Creme Brulee - The crispy caramelized layer on top is complimentary to the custard texture within, and the fragrance of the vanilla lingers in the sweet aftertaste.A total of $85/pax spent here at Ivy Restaurant for dinner.
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