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2012-04-03
23 瀏覽
Scallop - Stone fruit chutney, frisee salad, ikura roe and citrus dressing : Juicy scallop, more please.Truffled brie and mascarpone tart - Zucchini tempura, truffle leek compote : Disappointed with the tempura which is not hot or crispy. The tart is actually puff pastry, top with cheese, tomato slices and the tempura. The leek compote tastes not bad.Sea bass fillet - Ginger, sauteed mushroom,spinach & almond puree and horseradish : The fish is fork-tender and juicy inside.Grain fed Angus - Brai
Scallop - Stone fruit chutney, frisee salad, ikura roe and citrus dressing : Juicy scallop, more please.
Truffled brie and mascarpone tart - Zucchini tempura, truffle leek compote :
Disappointed with the tempura which is not hot or crispy. The tart is actually puff pastry, top with cheese, tomato slices and the tempura. The leek compote tastes not bad.
Sea bass fillet - Ginger, sauteed mushroom,spinach & almond puree and horseradish :
The fish is fork-tender and juicy inside.
Grain fed Angus - Braised short ribs and glazed beef fillet with caramelised onion compote and bordelaise syrup :
The braised short ribs on top of the carrot puree is very fork-tender. The caramelised onion could have been softer if cooked longer.
Caramel apple cheese cake bars - Eggless caramel cinnamon apple cake bars with toffee sauce :
Multi layers of different textures. The top reminds me of muesli with its dried and chewy texture. Not the usual cheese cake. And a square piece of white chocolate to finish with.
Steamed chocolate and banana pudding - Raspberry sorbetto and vanilla anglaise :
The sorbetto seems to have melted by the time it serves.
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