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Not a very messy Eton mess but delicious anyway. The tart compote and sorbet helped cut through the creaminess. It’s ironic but I’m quite fond that it wasn’t very sweet.
The snapper was a generous portion. Fish was fresh and done nicely with a crispy skin. The sauce was pleasant and studded with ikura. Didn’t feel the rice was necessary as it muted the overall flavours of the dish.
The is was a refreshing change from what you’d expect for a sashimi type fish, which is usually served unadulterated. A clear piquant consommé with delicate coconut flavours. The peaches added a tinge of sweetness to the dish. The hamachi was no doubt fresh and flavourful. I liked this.
Unlike the previous appetiser, the prawn toast was quite dense and filling. The toast was served warm with a crispy exterior but biting into it was a surprise, reminding me of a very dense version of the fish paste in yong tau foo. Was told this is one of their best sellers on the regular menu, but I personally preferred the other two appetisers.
The tuna tartare cone was a delicate appetiser. Poke style tuna with some mayo served in a crispy cone. This was one of my favourite items from the lunch.
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