[CLOSED] The Disgruntled Chef (Dempsey)

Duck confit, crispy and juicy, on top of a velvety smooth pomme purée (aka mash potatoes). The delightful crisp skin, crackles at every bite, while the duck meat isn't dried out.

Let's talk about their eggs.
Slowed cooked eggs, with aerated truffle, pancetta and toasted brioche toast. This warm, mousse-like mush is not exactly my family's favourite. A mimic of Singapore's soft boiled egg, mildly savoury from the pancetta and heighten by the truffle. But dipping those toast (wished I had more), makes the dish pleasant and delicious to eat. The toast soaked up the brioche toast, giving the soggy-crunchy texture.

Sticky toffee pudding, with bourbon vanilla ice cream. Dark, balanced and incredible. The bourbon ice cream, slightly bitter and rich, paired well with the sweet toffee pudding.

Croque Madame. Tiny square of toasted Gruyere cheese, Iberico ham, and fried quail egg, is adorable to eat, and pleasantly yummy to have. Can't fault these little squares, but yet isn't something worthy to shout about.

Salt baked red beets. (Part of the set brunch menu).
Either you love them or don't. The cold beets went well with the ricotta cheese and the sweet raspberry vinaigrette. It does mask slightly the original taste of the beets (for those who know what I am talking about). Definitely very refreshing, and perfect for a sunny Sunday brunch.

Home smoked salmon.
Topped with pickled cucumber, horseradish, buttermilk and Apple gel, this starter place, served first is delightfully refreshing, spiked from the pickled cucumber and Apple gel. It opens up the palate for more food to come, and while every soft, and "mushy", the horseradish, as pretty as it is, gave a good crunch to the bite, and balance in taste, to tone down the otherwise sour notes.
#herfoodadventures