Okay honestly I don't know what ice cream this is, but the poached pear taste more of a apple crumble rather then any pear taste 😂
Started with appetizers, mains followed by desserts. One of the mains definitely worth ordering is the anchovies steak over here, done medium-rare. So thick and juicy, love the tenderness of the steak the moment a bite is taken into this goodness!
Our dessert to end off the meal: cheese cake with mixed berry compote and yogurt sherbet! 😍😍
Grand marnier and polenta soufflé. Yummy and interesting to use polenta.
Would prefer my Crêpe Suzette served with ice cream. But it's traditionally served just by itself. Still good! 😄
Brace yourself for a really long description. Duck Charcutiere Assembly - Wood-smoked ballotine, porcini mushroom, sauce Cumberland, chilled duck liver terrine with dry fruit and nut salad, macerated grapes, sautéed foie gras with roasted beet salad and lardons, hot duck tea. And yes everything present on this plate.
I'm back to Top Table for some damn good food served and cooked by the CIA (Culinary Institute of America) students. Shrimp & carrot risotto. Made with arborio rice, house-made mascarpone cheese and carrot saffron broth.
For dessert, miniature lemon pound cake with fruits, berry sauce and Chantilly cream ($4). Pound cake was wayyyy to dense though. Literally a POUND cake but flavour was good. Love the chantilly cream.
Food from the alma mater. Salmon carpaccio with cream cheese, pistachio, cranberry jelly and marinated pear. Nice but serving is TOO TINY.
Btw is it me or the cookie frap from Starbucks tastes exactly like toffee nut??