Mod-sin/Novel Local Creations 😍💖

Seared lamb loin at medium done-ness, supposedly inspired by a traditional Wellington (but with its rustic naked look, I can’t say I see a resemblance)! It’s an amalgamation of strong flavours that hits you all at once, from the portobello purée to the actual meat of the dish. Even with the brown sauce, the reddish flesh was incredibly gamey, and when further paired with the foie gras pâté...well let’s just say it’s certainly not for the faint-hearted! Undoubtedly impressionable, this dish would please even the most ravenous of carnivores.😂

Reminiscent of a haphazardly painted abstract masterpiece by Jackson Pollock, the plating - though impressive - might actually have set itself up for disappointment. The poultry pieces were dry and bland, almost completely lacking in seasoning. Beets (both in cube and spiralized form) were also unbearably raw. Ultimately, the deconstructed concept failed to bring the various parts together in a harmonious finish. If not for the price point, I’d think this was a no frills farm-to-table experience...literally!

I guess this dish is a grim reminder that fanciful names or visual appeal can’t negate a less-than-satisfactory culinary experience. On a lighter note, it was heartening to see the staff so receptive to feedback, hopefully others will have a better experience in the future! 😊

Mmm...quite an ordinary dessert that isn’t as fanciful as its name. More like “a dollop of strawberry purée, icy vanilla ice cream (yep, could barely taste the lemon) on panna cotta”. The cloud-like custardy panna cotta was the saving grace - if anything, it bound the various constituents together and made this a sufficiently satisfying dessert.