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2012-03-28
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I was lucky enough to be chosen as the winner of All-4-Love V’Day Dining Set Giveaway Contest, and won myself a voucher for 3-Course Dinner for 2 from Brasserie Wolf. Many thanks Openrice! Located at The Pier at Robertson, this French bistro has a great ambiance indoor. Lavished with modern oversized lamps, plush leather seats, and eclectic memorabilia framing the walls, it creates a classy yet relax atmosphere for the diners. We had the complimentary bread slices with butter to kick of the mea
Located at The Pier at Robertson, this French bistro has a great ambiance indoor. Lavished with modern oversized lamps, plush leather seats, and eclectic memorabilia framing the walls, it creates a classy yet relax atmosphere for the diners.
We had the complimentary bread slices with butter to kick of the meal. For appetizer, we had the Grilled Josper Foie Gras. The fatty liver is nicely seared and cooked in theGriottine cherry sauce. The fruity flavour of the sauce balances the oily after taste of foie gras so well.
The other appetizer option is the Portobello mushroom salad. The salad is served with sunflower seeds, cheery tomatoes as well as the St. meurre goats cheese! I am never a huge fans of goat cheese, but I must say that the combination of ingredients in this salad matches perfectly with the cheese.
As for mains, we get to choose either chicken or fish. Traditional "Coq Au Vin" is a French braised/ slow-cooked of chicken in wine sauce. The chicken pieces are so tender. And I love the flavourful sauce so much, which I managed to finish it with the mashed potatoes!
Pan-seared Red Snapper Fillet is pretty alright, but the surprise lies on the confit garlic risotto with the tomato glaze! Creamy and cheesy, it is sinfully tasty.
Then it's the dessert time!! Cointreau Flamed Baked Alaska is gorgeous when the waiter lighted up the flame on it! After which leaving the slightly charred meringue a crispy texture. The berries bedding is pretty sour to me though.
The Classic Profiterolles is another star dessert! The ice-cream and the dark chocolate sauce just blend in very well. Love the texture of the profiterolles too!
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