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2010-07-31
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The 1-Rochester Group has introduced a new dining concept, Roast, at its One Rochester establishment recently. The brainchild of Chef Christopher Millar, Roast’s main selling point is its new communal menu, which is based on the belief that a delicious meal is even more perfect when shared with loved ones. Remember: Sharing is Caring!Here’s how the communal menu works ($65++ per person, min of 2 diners): In addition to a nibble platter and desserts, 2-3 persons can select 2 dishes from Pasta & M
Here’s how the communal menu works ($65++ per person, min of 2 diners): In addition to a nibble platter and desserts, 2-3 persons can select 2 dishes from Pasta & Mains categories; 4-6 persons get 4 dishes; and if there’s 7 or more persons, it’s the full set of dishes on the menu.
The ‘Nibble’ Platter is such a clever idea to start the meal with. There’s herb crumbed stuffed olives, foie gras parfait, pork & rabbit terrine, prosciutto, and raw veg crudités with a thick and rich olive tapenade for dipping.
I personally vouch for those moreish little potato skins! Filled with sour cream and ocean trout caviar (which pops in the mouth, awesome), they have “eat me!” written all over them.
This is one of the chef’s recommendations for salads: Tiger prawn salad with cous cous, mint and Persian feta. I don’t really fancy lettuce but this is a nice combination, especially with gems of pomegranate adding a dash of colour and sweetness to liven it up.
We had differing views on the smoked sea urchin risotto. I thought it’s a tad undercooked; she thought it’s perfect and practically polished off the whole dish by herself. A matter of personal preference, I suppose. But the plump and succulent seared king scallops had us nodding in agreement.
My favourite tonight (after those killer potato skins) is the roasted cod fillet. Simple with no surprises, but not boring either as it’s so tender and juicy. I particularly like the fennel, blood orange and pistachio salad too, which goes very well with the fatty fish.
Consistent with the theme of communal dining, the ‘Grande Assiette‘ is a selection of 5 petite desserts meant for sharing.
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