Also, we were in such a rush last time to finish dinner before going to the theatre that we could not properly enjoy the good food (and we did not even get to try the desserts!).
NB: Photos are not that great this time as the lightings were really dim.
|Basket of breads|
Lovely basket of homemade olive breads with cold butter that went really well with my lobster bisque.
I ordered the lobster bisque again as I enjoyed it so much last time, it sounds so delicious that even two of my friends ordered it as well!
|Lobster Bisque with brandy butter|
The bisque was beautifully rich with seafood flavour and the wonderful fragrance of brandy butter making it a very complete dish. The lobster pieces were really fresh and nicely cooked.
|Crispy pig's head croquettes with gribiche sauce|
When my housemate ordered the crispy pig's head to start, we all joked that she might be served with a big pig's head with an apple in it's mouth on a plate!
What a relieve when she received these delicious looking croquettes on a bed of leafy salad with gribiche sauce!
The pig's head actually had a texture like any other parts of the pig. The croquettes were beautifully deep-fried in breadcrumbs that turned into a healthy golden brown.
|Chateaubriand (for two) 20oz|
With the many different cuts of steak on the grill to choose from, I ordered the 20oz Chateaubriand (for two) to share with another friend as the waiter highly recommended it as a very sweet and tender steak.
The medium-cooked steak was indeed very tender and the meat very sweet. The half-bulb of garlic on the side was really fragrant and the rich, buttery Bearnaise sauce was absolutely amazing and filled with flavours from different herbs.
|Roasted Goosnargh duck breast with sautéed foie gras, braised endive and smoked bacon|
And the third duck dish for my housemate in three evenings!
Another nicely cooked duck breast, which was a bit pink and not over-cooked at all. Juicy and succulent duck meat with very tasty braised endive and smoked bacon.
A very fine dish with fine ingredients - thumbs up!
But if you ask me, I would say this duck dish was the best amongst all three duck dishes in terms of flavours. But this one from last night won in terms of presentation.
|Braised Steak with truffle topping on curly kale|
The 'special' of the day was this braised steak on curly kale with a topping of truffle shavings!
The beef was slowly cooked and it absorbed all the flavours from the sauce. The meat was superbly tender that it melts in your mouth.
The truffle shavings, needless to say, enhanced the taste of the entire dish!
One of my friends ordered the rib-eye steak, medium-rare.
It looks absolutely delicious and the respond I had off my friend was:"It's ok".
So....going to the highlight of the evening - desserts!
We must have ordered four of the most difficult desserts to make on the menu as we waited at least half an hour for them. But the restaurant did kindly served us with a complimentary watermelon granita for the wait, and the granita was absolutely refreshing and delicious!
|Passion fruit and lime baked Alaska flambé|
The passion fruit and lime baked Alaska flambé was a sight when the waiter lighted it up on the table. It was so beautiful with the blue-coloured flame dancing around the ice cream and the colourful fruit pieces on the plate.
The meringue on top of the ice-cream was wonderfully light and creamy and the passion fruit and lime ice-cream beneath was so refreshing and tasty.
|Pistachio soufflé with vanilla ice-cream|
The beautifully risen pistachio soufflé, we later found out, was the 'culprit' in us having to wait so long for our desserts.
We were informed that the kitchen had made several failed attempts to make the perfect soufflé as they did not raise properly.
However, the wait was well worth it as the soufflé we had has wonderfully puffed up and had a very light texture. The pistachio was amazingly fragrant and gave a very nice flavour to the 'egg-y' soufflé. Delicious!
|Opera cake with milk and honey ice cream|
I particularly liked the opera cake with milk and honey ice cream.
Layers of almond sponge cake soaked in coffee syrup, ganache and coffee buttercream is what make French patisserie and cakes so famous.
Each layer was bursting with flavours yet complimented each other well. You can taste the slightly bitter coffee used and was very fragrant and the light ganache cuts through the richness of the coffee buttercream. Fabulous!
|Apple Charlotte with calvados crème fraiche|
Another pretty dessert - apple charlotte, served warm.
A very beautifully constructed dessert, the sponge was nice and light with apple flavours coming through each bite. The lightly flavoured Calvados creme fraiche was perfect with this spongy dessert.
A very enjoyable dinner with a perfect end to the evening, and I thoroughly enjoyed the company of wonderful friends!
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