+41
Came here with a reservation for dinner and had the chef's selection menu which included the following: - Bread service; the restaurant incorporates both Italian and French cooking so two types of bread was served; focaccia with olive oil and French bread roll with butter. They were tasty and the staff also offered refills which was nice - Amuse-bouches; there were three bite-sized snacks. The foie gras terrine was a bit too rich for me, the sardine tartlet was nice and not fishy, and the bresaola puff pastry was my favourite out of the three - Scampi all'arrabbiata; the scampi was fresh and sweet, served in a spiced tomato consomme which packed some heat, and the caviar and foie added savouriness and richness to the dish - Tuna, basil, caviar; the bluefin tuna tartare was fresh and tasty with the rich caviar and the smooth earthy basil coulis - Turbot and peas; the grilled fish fillet was flaky and meaty paired with a nice savoury turbot jus and a side of fresh garden peas tartlet - Ravioli bordelaise; the dish has a striking green colour utilising tarragon for the ravioli, sauce and leaf-shaped tuile. The ravioli was nice and al dente with a rich savoury and buttery bone marrow and bordelaise filling - Tongue assoluto; there was a choice between the wagyu tongue and the dry-aged duck breast for the main course. I went with the wagyu tongue which was paired with a side of cavolo nero and guanciale jus which had a deep savoury taste. The tongue was fried, giving it a crusty exterior, and inside was tender with a shredded meat texture. It was a bit dry towards the end as there was not enough sauce - Negroni caviar; it is their house-made barrel-aged negroni caviar which had a jelly-like texture with a bittersweet citrus taste - Flan noir & passionfruit; dessert was a baked dark chocolate mousse which had a fudge brownie texture, balanced with a fruity and mildly tart passionfruit curd. It was pretty good but a little heavy on the chocolate with the additional aerated cocoa pieces on top Also ordered the lobster risotto from the ala carte menu. The risotto was creamy in a rich seafood bisque paired with sweet garden pea coulis. It was served with a whole lobster tail which was firm, springy and meaty, and was seared to give it a slight crispy crust. It was tasty but personally I preferred the lobster to be cooked a little softer. Overall enjoyed the chef's selection menu, favourites were the ravioli bordelaise, the tuna tartare, the turbot. Also the manager and staff were friendly, pacing of the meal was good and they explained the dishes well.
