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Focaccia bread is fried to give a nice toasty touch. Tomato basil dip and salt for added flavour 👍🏻
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First course
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I chose the tuna tartare for my starter. Slightly seared tuna with an eggplant sesame sauce and apricot bits. Apricot bits refreshes each bite and cuts the fishiness. The red radish and dill truly compliments the tuna as well! .
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Second course
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Kombu risotto with steamed shimeji and fried shimejji and dehydrated enoki. The kombu risotto was on the sweet side and reminded me of the seaweed rings I used to have as a kid.(does anyone know what I'm talking abt?) Shimeiji was presented in two textures of fried and steamed, and was delightful with the risotto! But we both felt that the dish could be boosted even further. We recc to Chef Christopher to add the dehydrated shiitake powder, the thing that blew us away the previous time. He immediately took out his dehydrated shiitake and shaved on top of our risotto for us. It truly boosted the flavour of the risotto and added oomph to the risotto! Glad that Chef Christopher was so open to our suggestion and added the shiitake powder subsequently to the other customers too.
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Main course
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I went with the salmon mi-cuit with coconut curry and gnocchi. The salmon was perfectly half cooked. With a texture that melts in your mouth. 🤤 Never thought that such a delicate cut would go so well with the creamy, slightly spicy coconut curry. The amount given was just nice to give a slight kick without being overly heavy. The gnocchi was also well done with a slightly crisp exterior. .
Tim had the wagyu flank w pommes aligot. The pommes aligot was the bomb, cheesy and almost stretchy kinda texture. 😋😋. The wagyu flank was perfectly cooked till medium rare, though we felt that the fried shallots weren't the best to complement the beef. Still tasty though!
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