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2014-05-01
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The appetizer of Smoked Salmon Rosettes with Blinis, Citrus, Bottarga, Creme Fraiche was a delightful start, being a photogenic dish with an ensemble of tastes to complement. I love how the smoked salmon were sliced into ribbons and folded, this was very well cured. The little pikelets were fluffy without an overdose of baking soda. The citrus touch and mustard cress creates an added dimension to the platter, and sets the tone for the meal ahead. Both food presentation and taste hit the spot.The
The appetizer of Smoked Salmon Rosettes with Blinis, Citrus, Bottarga, Creme Fraiche was a delightful start, being a photogenic dish with an ensemble of tastes to complement. I love how the smoked salmon were sliced into ribbons and folded, this was very well cured. The little pikelets were fluffy without an overdose of baking soda. The citrus touch and mustard cress creates an added dimension to the platter, and sets the tone for the meal ahead. Both food presentation and taste hit the spot.
The cream of mushroom soup doesn't appear outstanding, but the richness and consistency of the mushroom soup with a dash of chives, pepper, and truffle oil made for a quality mushroom soup.
There was a choice of grilled beef striploin (Shermaine's!) for main course. The slab of beef was drizzled in black pepper sauce. Although it was difficult to slice, the beef was actually quite springy to bite and flavourful.
The other choice of main course was the seared fillet of barramundi, which was perched in a ragout of white beans and carrots. The fish was really fresh, tender and savoury for barramundi, though I wasn't too excited about the ragout which was rather flat to me - perhaps the previous dishes were much too strong in flavours.
Of course, the one that I've always been waiting for eagerly is the dessert, dark chocolate cake. It is a common dessert that can almost be found in every restaurant, but the way they craft it is always different. Some love to do it in a molten lava cake with ice-cream, others rich velvety dark chocolate. Flutes's rendition is non-cloying and mildly sweet, decorated with caramelised walnut and blueberries, dipped in sweet creme anglaise. The cake was well-done in that it wasn't overpowering... I could almost hear it say - "Heh, admit that I'm good. You can't say anything else." Yes, it was, and I polished it off the plate.
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