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2016-03-14 51 瀏覽
Pictures are at http://thehungrybunnie.blogspot.sg/2015/07/nicolas-le-restaurant.htmlThe restaurant is swanky but homey and inviting, just like its elegant but unpretentious fare. You get the frills; white tablecloths, beautiful china, suited-up wait staff and valet service, sans the stuffy stodginess typical of a French restaurant like this.Chef Nicolas runs a skeleton crew in the kitchen, (which may explain the spotty spacing between the courses) but he occasionally hops out to join the servic
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Pictures are at http://thehungrybunnie.blogspot.sg/2015/07/nicolas-le-restaurant.html

The restaurant is swanky but homey and inviting, just like its elegant but unpretentious fare. You get the frills; white tablecloths, beautiful china, suited-up wait staff and valet service, sans the stuffy stodginess typical of a French restaurant like this.
Chef Nicolas runs a skeleton crew in the kitchen, (which may explain the spotty spacing between the courses) but he occasionally hops out to join the service crew, which I find to be a really personal touch. Sketchy lapses aside, I liked the service, which was warm and intimate.
We had the 6-Course Tasting Menu ($98):
1) Terrine of Duck, Pistachio & Foie Gras: smooth as silk and spruced up with a dusting of paprika, drizzle of olive oil, and thin bread crisp.
2) Hokkaido Scallop: seared to a gorgeously caramelized golden, and dunked with a chorizo sliver in a sweet asari clam bouillon infused with Iranian saffron, and a crunchy feuille de brick strip.
3) New Zealand Langoustine: fat and juicy, slathered with a piquant vine tomato cream, and topped with a jamon slice and cheesy fromage frais biscuit.
4) Traditional Provencal Ravioli: stuffed with a velvety foie gras, swimming in an earthy mushroom bouillon, and paired with a meaty grilled iberico pluma pork.
5) Tasmanian Pasture Rack of Lamb: flavoured with a punchy ras el hanout spice, and sided by a chunkily textured lamb sausage.
6) Iberico Presa Pig: sumptuous and blanketed in a rose wine sauce and luxed up with a rich beurre blanc
7) Aged Angus Beef Tenderloin ($12 supplement): full-bodied and contrasted with a sweetly tart balsamic reduction, and robust jus
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
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