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2010-10-06
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The 5 course Gourmet Menu ($88++ with coffee/tea included) is a good starting point for those who want to have a taste of what Garibaldi has to offer.Amuse bouche was a small glass of baked pumpkin puree that’s literally a cheesy overkill.The first 2 starters were plated together: tuna tartare with orange and grey mullet roe on the right, and pan seared Hokkaido scallop with green asparagus and truffle emulsion on the left.Both dishes were prepared deftly, though nothing mind-blowing. The finel
Amuse bouche was a small glass of baked pumpkin puree that’s literally a cheesy overkill.
The first 2 starters were plated together: tuna tartare with orange and grey mullet roe on the right, and pan seared Hokkaido scallop with green asparagus and truffle emulsion on the left.
Both dishes were prepared deftly, though nothing mind-blowing. The finely chopped raw tuna was fresh, the scallop tender with a slight firm bite in the center.
Main is either the roasted Atlantic cod in black olive crust and balsamic reduction or a pan fried lamb tenderloin with caramelised pearl onions. Of course, I went for the former. The oily fish was so tender and the classic combi of cod+olive is always a winning formula! Think Otto and Buko Nero.
Compared to the savoury, the sweets were definitely found to be wanting. The tiramisu had such a thick layer of licorice-scented (yiks!) mascarpone cream with minimal homemade ladyfinger biscuits in between. Better ones elsewhere, certainly.
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