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54.5% chocolate mousse, banana compote, passion cremeux, vanilla sponge, sable base
The custard itself is smooth and creamy. Its medium firmness maintains its form but melts in the mouth. It is also not obscenely sweet with a slight hint of vanilla 》$15
Octopus served with roasted baby potatoes, pork sausage, pesto sauce and fruit tomato. The octopus was cooked perfectly, not tough at all. The potatoes and sauce went well with the chewy and flavourful octopus 》$28
The 12-hour slow-cooked duck leg had a crispy skin with the silvers of duck meat fork-tender, accompanied with peppercorn roasted baby potatoes, mixed vegetables, poached pear and balsamic glaze 》$35
Pan-seared Hokkaido scallops served with assorted cruciferous vegetables and beurre blanc sauce. The scallops were nicely done with the freshness and flavour of scallops well brought out 》$25 / 3 Pcs
Refreshing bite of cured salmon tartare, salmon roe, avocado, cracker and dill. The salmon tartare is a great option as a starter, being light and not too heavy for the upcoming courses. It whets the appetite and gives an appealing range of textures 》$20
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