Bodacious Bar & Bistro

I tried Scallop & Prawn Aglio Olio (cost at $18).The spaghetti was over cooked. The seafood may not be the best I have tried but certainly good enough at this price point. Enjoyed this place and service was great also.

Nice robust cup of coffee with a blend from both Sumatra and Brazil beans. If you are lucky, there is even a live band in the evening where you can sip your coffee and enjoy the music in the background.

This warm and comforting souffle served with a big scoop of vanilla ice cream is the perfect way to end your dinner on a hearty note. The souffle is extremely soft, eggy, custardy and fluffy, akin to eating a warm and delicious cloud with a moist center.The cold vanilla ice cream complements the warm cake, while the sweet and tart strawberries (fruits differ from day to day depending on the freshest produce the restaurant can obtain) starkly cut into the dish with a sharp tang.

This substantial dessert that is worth its weight in gold, but set on the menu for a steal, is as big as a newborn baby’s head, and pretty hefty. The Bomb Alaska is an ice cream cake caramelized on the outside as a cascade of calvados, set aflame, is poured over the dessert. Within the caramelized meringue is a core of vanilla ice cream layered with sponge cake. The apple brandy (calvados) infuses the dessert with bursts of apple aromas, cinnamon spice, and a touch of alcoholic bitterness that balances out the sweetness of the meringue. The vanilla ice cream is extremely dense, thick and creamy. This dessert is perfect to be shared among a group of four.

The french-style duck confit has that coveted crisp and savory skin that all duck confits aspire to achieve, with meat so tender and moist that it falls off the bone with a light scrape. The meat is a light pink on the interior, extremely flavorful and so succulent that its juices leaked all over the plate as we cut into it. It is served with a side of sweet and mushy braised lentils tossed in decadent foie gras butter.

Bodacious’ surf and turf platter is definitely a no-brainer for meat-lovers. A generous slab of rib eye steak and a thick fillet of sea bass are each served sitting atop a bed of fluffy mashed potatoes. The tender and succulent steak is drenched in red wine sauce which amplifies the full-bodied savory goodness of the beef. The meaty and flaky sea bass has more depth and dimension added to its buttery texture with the mild perfurmed sweetness of the lychee saffron cream puddled underneath it.