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Featuring South Union Park, Saveur (Purvis Street), Eleven Strands, Concetto by Saveur, Choupinette, FrapasBar by Saveur (The Cathay), Vineyard at HortPark, Taratata Bistrot, Horizon Bistronomy (Punggol), HENRI
Triffany Lim
Triffany Lim

An interesting and unique mix of tater tots, sous vide eggs, shreds of duck confit, spinach and red wine sauce, topped with parmesan and parsley.

The duck confit is soft and tender. The flavours came together beautifully with the sauce. I recommend not leaving this dish for too long as the tater tots tend to get soggy over time from the eggs and sauce.

Thanks to Burpple Beyond, we get to enjoy 2 Main Dish for the price of 1 ✌ (U.P. $23)

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

1 Like

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

Duck confit served with mashed potatoes and caramelised onion mushroom sauce. The duck confit is crispy on the outside, well seasoned and tender on the inside. I love the generous amount of sauce given to go with the mashed potatoes and duck confit 》$26

1 Like

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++)

1 Like

Duck confit, sarladaise potatoes, duck jus

The duck meat was tender and fall off the bone easily with a delightfully crispy exterior while the sauce added a full-bodied flavour to the dish.

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

1 Like

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++)

1 Like

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++)

1 Like

with Barley Risotto, Parisienne Pears and Marsala Duck Jus

The duck flesh was meltingly tender, moist and flavourful with a nice crisp on the skin. The meat shreds and fall off the bone easily and pairs so well with the marsala gravy. This is super worth the Beyond deal!

Thanks to Burpple Beyond, we get to enjoy 2 Main Dish for the price of 1 ✌ (U.P $28)

\\ 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 ✌

I'm in a relationship with food. Why can't we just declare our never ending love and vows towards some food item? I'm sure that would not result in divorces.

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