French

𝐍𝐨.𝟎𝟓 𝐂𝐡𝐨𝐫𝐢𝐳𝐨, 𝐞𝐠𝐠 𝐬𝐮𝐧𝐧𝐲 𝐬𝐢𝐝𝐞 𝐮𝐩, 𝐜𝐨𝐦𝐭𝐞́ 𝐜𝐡𝐞𝐞𝐬𝐞 (3.5 ⭐️; $15) - Perfectly oozy egg, generous amount of thinly sized chorizo, and luscious French cheese. Found this to lean towards the saltier side, but enjoyed pairing it with a refreshing side salad ($3).

𝐍𝐨.𝟑𝟏 𝐅𝐫𝐞𝐬𝐡 𝐦𝐚𝐧𝐠𝐨 𝐜𝐡𝐮𝐭𝐧𝐞𝐲, 𝐇𝐨𝐜𝐡𝐢𝐣𝐚 𝐬𝐞𝐚𝐬𝐚𝐥𝐭 𝐠𝐞𝐥𝐚𝐭𝐨, 𝐟𝐫𝐞𝐬𝐡 𝐦𝐢𝐧𝐭 (3.5 ⭐️; $15) - First (according to the staff) to try their latest sweet rendition of sweet mango chutney with @bopgelato hojicha sea salt ice cream. A sweet-salty combination that didn’t quite work for us with both the citrus mango and roasted tea fighting for our attention. Was a refreshing and intriguing mix but probably just one too many flavour profiles.

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Went with their seasonal special Christmas log cakes over tea/coffee or cheese options. We preferred the 𝐕𝐚𝐥𝐫𝐡𝐨𝐧𝐚 𝐃𝐚𝐫𝐤 𝐂𝐡𝐨𝐜𝐨𝐥𝐚𝐭𝐞 𝐋𝐨𝐠 𝐂𝐚𝐤𝐞 with its dark (68%) and smooth chocolate mousse paired with fresh and light cream atop crunchy feuilletine. The 𝐂𝐡𝐞𝐬𝐭𝐧𝐮𝐭 & 𝐏𝐞𝐚𝐫 𝐋𝐨𝐠 𝐂𝐚𝐤𝐞 had distinct chestnut flavour but was a tad sweet. Felt that more pear (over the tiny middle square) would have helped add a refreshing tartness.

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Can’t find fault with the perfectly al-dente pasta tossed in aromatic garlic oil with subtle spicy kick. Topped with fresh and juicy seafood.

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Either $40 alta carte or +$10 to the lunch set menu ($42) Top recommend when at Atout for classic duck leg confit executed well. Crisp crackling skin with tender pull apart meat. Paired with creamy and smooth mashed potatoes (liked that it was natural tasting and not too buttery) and a sour spiced fig sauce.

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