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The cocoa powder on the scallop acts as a natural foil to the creamy texture of the scallop (really wonderful combination!) and the kalix roe and borlotti beans are such indulgent companions which gives an added dimension in terms of texture and an enhanced flavour to this dazzling dish. Truly had an amazing experience here at Bacchanalia, and this was just one of the highlights.
Something new this edition, they also have a Kids Restaurant Weekend (18-19 Oct). Book online from 28 Sept - http://www.restaurantweek.sg/
First stop was #Bacchanalia and Chef Ivan Brehm's Cauliflower Gratin, served with an aromatic white truffle and cheese foam. ❤️
With black truffle & black trumpet purée. Best dish of the night!! 👍👍
Sous vide foie gras, tamarind & lemongrass, peanut satay and grated chestnuts. Very interesting! 👍
This was from Restaurant Week. The shaved fennel didnt do justice to the salmon, nor did the accompanying sauce flavours (roasted garlic puree and honey emulsion). It was interesting to taste bits of vanilla here and there thou. Portion was too tiny to be filling as well.
Tiramisu with a popping candy base served with Blackcurrent sorbet. The chefs here never fail to surprise with their innovative creations. More on gninethree.com
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