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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

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

3 kinds of cheese platter

The types of cheese provided came with rich, salty and creamy textures that range from mild to strong, soft to hard. I’m not a cheese person to appreciate this but my dining companion did finish everything 😅

\\ Part of the 3 Course Seasonal Specials Menu ($86++)

The saffron and herb risotto pairs really well with the scallops and the crispy pancetta adds a natural saltiness and subtle umami-ness to the dish.

\\ Part of the 3 Course Seasonal Specials Menu ($86++)

Citrus dressing, basil, capers and rocket arugula turn slices of melt-in-the-mouth tuna into something spectacular. This tuna carpaccio makes a great starter.

\\ Part of the 3 Course Seasonal Specials Menu ($86++)

\\ Escargot
Clean, tender and juicy escargot cooked in garlic parsley butter then served warm. The garlicky sauce is almost as delicious as the escargot themselves!

\\ Chicken Fricassee
Pieces of chicken meat braised at low temperature with white cream sauce. Served with a side of potato gratin and salad. The chicken was breast meat hence they are a little tough in texture but the light and creamy sauce sort of compensates for the dryness. The rich and creamy potato gratin was good and I wished it came in a slightly bigger share.

\\ Brownie with Vanilla Ice Cream
Warm and nutty chocolate brownie with a scoop of vanilla ice cream. This dessert fell short of expectations. The size of the brownie is quite small in comparison with the scoop of ice cream. The ice cream was icier and lacks a creamy texture.

Thanks to Burpple Beyond, we get to enjoy 2 sets of $70 3-Course Dinner Menu for the price of 1 ✌

\\ Onion Soup
Warm, hearty and savoury onion soup cooked until sweet and caramelised then topped with toasted bread that gives a lovable crisp-gone-soggy texture.

\\ Duck Confit
The well-executed duck confit is well balanced and flavourful. The skin is not very crispy but the flesh is moist and tender. It comes with mashed potato, sauce and a side of refreshing salad.

\\ Creme Brulee
The crème brûlée is moderately sweet, smooth and creamy with a custard-like texture. There is a slight hint of vanilla in the custard and the caramelised sugar along with berries on top increases the overall appeal of the dessert.

Thanks to Burpple Beyond, we get to enjoy 2 sets of $70 3-Course Dinner Menu for the price of 1 ✌

24 hours slow braised pork belly and sous vide kurobuta pork tenderloin, served with roasted cauliflower puree, miso infused grilled daikon, grape mustard and pork jus 》$25.90

​The soft, moist and tasty pork belly almost melted in my mouth. The cauliflower puree didn't quite taste like cauliflower but it feels like mashed potatoes.