Le Canard. Sous vide duck breast that's finished in a pan and plated with buttery mash, braised fig and cherry jus. One look and I knew the meat was overcooked - pity it was a tad too tough. #duck #mash #fig #frenchfood #sgfood #foodporn #ilovemyjob
A simple but delicious lunch at a beautiful hotel
Grade 9 Australian seared wagyu beef with lemon zest. Extremely juicy and fat with some lemon kick to cut through.
If not for Michelle birthday celebration, i won't even know there's a cafe at Fernvale 😊