5
1
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電話號碼
6708 8310
開飯介紹
The Cliff以新鮮農產品、正宗風味和隨和的氛圍呈現加利福尼亚意大利美食。
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特色
Fine Dining
營業時間
今日營業
12:00 - 22:30
星期一至日
12:00 - 22:30
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
相關文章
Chef Saul Bolton, the man behind the eight-years-consecutively Michelin-starred Saul in New York, was at The Cliff from 9 - 13 July as part of the restaurant's 3-part Michelin Chef series. I was very privileged to have a chance to taste his creations as Openrice's 25 Days Challenge winner.The Cliff is located at The Singapore Hotel Resort and Spa Sentosa. It is an alfresco concept overlooking an expanse of sea and the place feels like a hidden sanctuary with its dim lights and lush environment. The night's menu was specially put together by Chef Bolton just for this four-day dining event.Upon arrival, we were greeted with a delicious glass of champagne and a warm basket of wonderful bread with an accompanying platter of butter, olive oil and other assorted condiments.The 6-course dinner menu started with a simple, elegantly presented amuse-bouche of Spanish Octopus, Bacalao and Oyster. The Bacalao, or dried salted cod fish rehydrated again when ready to cook, was encased in a thin fried batter. There was a nice bite to this and the taste was new to me.The spanish octopus was done with a touch of paprika sauce, but I thought it was a little too chewy.The freshly shucked oyster was slippery smooth in the mouth and the fresh taste was further accentuated by the sublime saltiness of the accompanying liquid in the shell, with the sweetness from the oyster and a hint of sour from the drizzling of lemon.The leftover juices in the shell were so good even on its own that I slurped it dry. I was never a fan of oysters but I am a convert after this. My favourite out of the three starters.This was an interesting contrast of textures between the smoothness of the hamachi sashimi and crunchiness of the puffed jasmine rice, which reminded me of Japanese rice crackers. Light and clean on the palate.Our normal chawanmushi upgraded a thousand times over. The creamy sea urchin provided a zing of seafood sweetness. Chef Bolton mentioned this as his personal favourite on the menu (when I asked him after).The soup was robust in flavour, but perhaps a little too concentrated. Needless to say, the ingredients were all fresh, but one of it had a distinctly pungent smell to it. Not sure what it was but the top layer had a slight stickiness in texture, which came apart to reveal a rubbery smooth second layer under it. My guess is beef tripe.The turbot came apart in neat little firm pieces when forked, with none of the flakiness of the usual fish meat. It had a nice buttery fragrance to it with a slight crisp on the outside from the searing. Paired together with the fennel which had a spiciness that shot up the nose the same way wasabi does and sweet piquilla peppers, this was a winning combination in taste. Another favourite of the night for me.The coconut rice was aromatic and all in soft, distinct unbroken grains - somewhat resembling the texture from the Thai dish Mango Sticky Rice sans the stickiness. The lobster meat didn't have any extra sauce or seasoning to it; unneeded too because the lobster meat was robust with sweetness . The curry resembled Japanese curry but sadly, was a tad too salty.Despite my lamb-aversion, I still decided to try a piece hesitantly. Lucky I did. Too good this was, done just right. Each piece of meat cut from this lamb steak was juicy and full of flavour.The texture of the meat was faultless: soft and not overly chewy. It tasted very much like premium grilled beef steak, and would have gotten away with it if not for the very slight hint of odour remaining that I think is impossible for lamb to be rid of completely. Another surprise came from the roasted carrots, which were so good - they were sweet and had crispy ends to it.The sweets to round off the meal didn't let down too. In particular, the Mango-Passion Sorbet was very refreshing and tasty. We would continue having it non-stop if we had stomach space and weren't limited by the small portion given. Likely handmade by the chef, who is known for his strong belief in making everything in-house using fresh produce.Indeed, an eye-opening meal that is a delicious amalgation across East-West cultures. The chef even good-naturedly extended an invitation to drop in on Saul or any of his restaurants in New York should I ever visit. There weren't mind-blowing moments at every single point of the meal, but in the instances there were, they well did spectacularly.The night was also wonderful because of the impeccable service from the service staff at The Cliff. Once again, thank you Openrice for this wonderful opportunity!For the complete review, visit http://herpenandfork.blogspot.sg/2014/07/the-cliff-michelin-star-dining-chef.html
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Attended a wedding dinner reception for close friends and relatives at The Cliff one sweltering Sunday evening. The Cliff is nestled within the abundant green foliage of The Sentosa Resort & Spa and is helmed by Chef Yew Eng Tong, who recently bagged a gold medal at the Bocuse d’Or Asia competition. The place is designed by famed Japanese Yasuhiro Koichi and evokes a sense of serenity and relaxation through its resort style decorations and layout. Coupled with sweeping views of the lush greenery and south china sea, it is definitely a great place for a romantic date. Or not. If you perspire easily, consider this. The entire place only has al fresco dining and there is a smart casual dress code to adhere to. With Singapore being so humid and the only air conditioned place being the toilet, you might want to rethink the venue. Pan Seared Foie Gras - The foie gras was well seared but didn't come across as quivery but at least it wasn't too gamy. I personally thought that the green apple espuma and the lemon compote went well with the foie gras, providing a nice, mildly sweet tartness to the equation. Roasted Parsnip Cream - I thought this dish was quite good with a nicely rich and creamy texture. The cashnew nut crumble provided an additional crunch whereas the honey jelly imbued it with a raw, unsweetened honey taste. Just watch out for the kick from the mustard. Tajima Wagyu Beef - Honestly, this dish definitely didn't live up to its name and at $125, a terrible rip off. The marbling on the meat wasn't evident and it lacked the characteristic bovine goodness. What's worse, it was way too heavily salted. The accompanying foie gras cubes and truffled potato puree were decent but didn't help elevate this dish in my humble opinion. The Cliff Lemon Tart - One of the restaurant's signature dishes, this eponymous dessert had me reeling in discomfort at its extreme tartness. But when taken with the sweet tonka bean ice cream, things got a little better and I must say that this was quite a decent dessert, although I wouldn't say it befits the "signature dish" connotation. Based on a quick glance at the pricing in the ala carte menu, the 4 course dinner that I had worked out to be about $200++, which was quite a rip off in my humble opinion. Food quality was generally slightly above average save for the parsnip cream. I'll probably not return, especially with the high prices and quality of food. See all my pictures at http://www.timelessfacade.com/2012/11/the-cliff.html
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Away from the bustle and hustle of the city, the Cliff restaurant is at a quiet corner of Beaufort Hotel at Sentosa.More photos and detailed at http://monsoontravel.blogspot.com/2012/02/romantic-dinner-cliff-sentosa.htmlThe alfresco dining area is at a balcony platform which overlooks South China Sea, supposed to boast a nice sunset view in the evening while romantic illuminations from the ships during the night. It was cloudy that evening and we only managed to catch a glimpse of sunset skies. Contemporary European cuisine is served here. Liked the casual yet comfortable settings - long wooden tables and benches with back and comfortable cushions, modern rustic settings with ceiling fans ventilating the area.Before the meal start, there were some small sized offerings known as amuse-bouche being served. The amuse-bouche included some kind of thick creamy soup in small cups, small toast with paste-like chopped tuna decorated with some rosemary and a jelly.We order Tasting of Oyster with 5 different preparations as a starter- Umami - dashi pearl, oba granite and seaweed- Sour - lapsang souchong vinaigrette and citrus fruits- Bitter - Sorrel juice and salted sago- Salt - smoked ham and shrimp floss- Sweet - Strawberry espuma, coriander and balsamic jellyMain course is Tajima Wagyu Beef @$125. The chef recommend medium rare for the steak, slightly charred on the outside and very tender and juicy inside. Usually when beef is a bit rare, it can also get slightly chewy. But this medium rare wagyu beef was very moist and tender. For the first time, I enjoyed the fresh meaty taste of the inner beef more than the strong seared charred taste on the outside.My dining partner ordered a Ibérico Pork @ $62, strip loin, rib roll, apple-sauerkraut purée, potato dumpling and cabbage roll. Black Ibérico pig origin from Iberian Peninsula (Portugal and Spain), usually known as Spanish pig, supposed to be special for its marbled fat like Kobe beef. The Cliff Lemon Tart @$20 - textures of lemon, gin and tonic jelly, tonka bean ice cream and yuzu sorbet. The ice cream and yuzu sorbet was nice. Service was good and prompt. It was very kind of them to offer a complimentary cake for our birthday celebration. There is also complimentary shuttle service from the hotel to HabourFront/Vivo, you can just check the timing at the concierge.
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The food at the cliff are very unique and quite pricey. I was not having much appetite so I opted for something cool and mind blowing. I ordered their tomato soup with something you cannot imagine, ICE CREAM. By right nobody would have though of adding ice cream in there soup right? but it really tasted so good. the tomato soup is really rich and thick in flavour. The ice cream foams really nicely in the soup totally tasty!
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I like the ambience over there,especially night timevery romantic ,very suitable for couplesPrice is expensive but worth it Smoke Scallops-Scallops was very fresh & chewy but potion too small,not enough for me Macaroons - chocolate macaroon combine with the souffle and the presentation is very nice, The shell was not very hard,the chocolate not very sweet alsoOverall i rate 8/10
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