更多
2014-03-17
112 瀏覽
Located in Resorts World Sentosa, the restaurant is opened by celebrity-chef-and-restaurateur Scott Webster. It offers Modern Australian cuisine which is consists of healthy, light seasonal dishes featuring the freshest ingredients from Australia as well as the Pacific Rim and Asia Pacific regions. The restaurant is decorated in a simple modern and chic way, with large panel windows allowing natural daylight. The open-kitchen concept restaurant allows diners to have the pleasure of watching the
Located in Resorts World Sentosa, the restaurant is opened by celebrity-chef-and-restaurateur Scott Webster. It offers Modern Australian cuisine which is consists of healthy, light seasonal dishes featuring the freshest ingredients from Australia as well as the Pacific Rim and Asia Pacific regions.
The restaurant is decorated in a simple modern and chic way, with large panel windows allowing natural daylight. The open-kitchen concept restaurant allows diners to have the pleasure of watching the chefs in cooking action.Tonight we are enjoying the Restaurant Week Dinner Menu. Although we early for our reservation, we are showed to a table by the window without much fuss.
Appetizer
Norwegian Prawn ($25/ A La Crate)Emulsion, Citrus, Fennel, Dill
The dish smells great when been served. Reminding me of prawn mee soup with its prawn soup smell. But the taste does not match with the smell. It tastes much lighter than expected. Quite unique with the pieces of sweet orange and bitter grape fruit in the dish.
Main Course
Beef Hanger Steak ($70 for A La Crate using Grainge Black Angus Beef Tenderloin)Creamed Sunchoke, Basil Cepe, Acquerello Rice 'Tomato Parmesan', Red Wine Sauce
Order to cook medium, the beef is very tender and barely any beefy taste. The creamed sunchoke (also known as Jerusalem artichokes) looks like mashed potato, but it has very smooth and melt in the mouth texture, ending with a sweet aftertaste. Looking like a dish of chopped avocado is the Basil Cepe. The chopped mushroom tastes quite juicy but there is barely any taste of basil besides the greenish color. The red wine sauce is very thick with a sweet aftertaste.
Sea Perch ($50/ A La Crate)Sesame Ratte Potato, Pea Tendrils, Soy Milk Curd, Shiromiso Glaze
The juicy fresh fish with crispy edge, which is served with stir fried dou miao and miso base sauce, is full of Japanese and Chinese cooking style flavours.
Dessert
Valrhona Hot Chocolate Soup ($22/ A La Carte)Black Peppered Ice Cream, Sesame Crisp
This sensational dessert was created by Chef Scott since his days in London and is considered one of the restaurant's signature dishes. The hot, luscious molten Valrhona chocolate, coupled with the cold black pepper vanilla ice cream offers a very unique experience. The chocolate is very thick and smooth, while the ice cream tastes peppery and sweet at the same time, offering a rather complex flavouring. The sesame crisp has a bit of gingery taste. The service by the staff is great too, as I have warned kindly by the staff to take care in handling the hot bowl.
We are served a choice of Coffee or Tea with the dessert. The coffee smells quite good and thick.The 3 course dinner costs $55++ per person during restaurant week as the restaurant has awarded a dining star. It is $20 more than the usual $35++ but I feel it is well worth meal with unique and delicious food I has tasted. Overall it is a great memorable meal. But I would prefer more lights in the restaurant, as tables away from the kitchen are a bit dark.
張貼
