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Lamb Tartare 3/5
Duck Confit 2/5
Red Snapper 2/5
Rant:
The service was excellent but they remind you multiple times about the reservation via email and it's super annoying. It's like NLB. I get it if they're packed but they're not, at least during weekdays. Even Michelin restaurants don't take themselves so seriously
Review:
Again it's fine. the confit tomatoes were intense on their own, in a great way, but provides just a mild fruitiness in the whole dish. Pork Joel was tender w a nice bite, miso sauce was slightly mild. Overall no obvious problem but somehow just didn't leave an impact in any way
Take note that the chef changed after Nov 2021? Everything to come for last time from the pig head tagliatelle, the prawn uni toast, to the honey farro barley spread is gone now
Review:
One more ingredient I forgot. It's a dip for the sourdough, but I heard their sourdough sucks. that's unfortunate when there are so many bakeries nearby.(maybe that changed with a new chef but I'm not gambling)
It's interesting, it's different, but not particularly good. Soft pork fat w crunchy toppings which were mainly sweet and slightly umami. There's a lot of different flavours going on on the toppings, but I'm not sure if everyone will enjoy.
Nothing special for the sourdough, but the pork fat with farro and barley is quite unique. You get a creamy texture combined with sweetness and some crunch. Love it with the sourdough
Not what you expect and it has a complex taste. Reminds me a little of the taste of otah served on a toast
So the head chef of this place is a Burnt Ends alumnus and one amazing dessert from BE was the smoked ice cream. I was pining for that when I saw this item on the menu. Sadly what came was more like ricotta with citrus fruits. There was no hint of smokiness, not much of a pudding either. I would have much rather they served a smoked panna cotta.
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