This is an invited food tasting session.

A standalone colonial bungalow nestled along Adam Road is where 7 Adam lies, away from the hustle and traffic of the common crowd. The establishment dishes modern cooking, with chef hailing from the Halia formerly. Previous reviewers had given a good detailed description of the food. To me there were some standouts and pass offs. It is fair to think that most chefs make a very good certain dish but may somehow be average or non descript at others. Chef Reynaldo entertained me well with his wagyu carpaccio and seared hokkaido scallops, both of them being ultimately fresh and sweet in their own ways. The three mains which entered later; lamb rack, cod fish and nagano pork rack were some hit and misses for me. The lamb rack was deeply marinated with asian spices and pan seared medium doneness. Though unique, this lamb rack didn't go well with me as the unique taste and smell of lamb is gone. I mean if I wanna eat lamb I wiill definitely not mind its gamey taste. So it didn't feel like eating lamb for me. The cod used here was not the white oily cod fish that I am familiar with. The meat is quite bland, to the point of being tasteless, served with chopped long beans and rice. The look doesn't wow and either did the taste. But the pork rack hit the note for me. Thick, juicy and tender are three simple words to describe it. My guess is it is a kurobuta. One of the desserts I liked was the Stuffed Poached Pear. The pear was cored, poached in red wine jus and filled with honeyed mascarpone cheese. This red little pear tastes as good as it looks. Few places make interesting dessert pears like this.

When you done with eating, walk around the restaurant and appreciate the art pieces that ornamate walls. Many of them are for sale.

I decided to come back last weekend to this place after few months back paused and reading on to one of the blog about their new menus and chef. I am not going to tell you long review experience about 7 adam. The food is way much better than before, the service is impeccable. The most I really like about this place is their wine prices, $64 dollars for Maison Champy Macon Villages, for this kind of place, it is quite good price I should say. A bit feedback about the main courses, the pasta, I prefer to have a classic kind of pasta, the Squid Ink is nice but after a while the falavor became over pouring and too rich, too fishy as well.
I will come back again for sure, nice place

This bungalow belongs to the NUSS and the space has been leased to 7Adam. You would see a NUSS Sign outside, but it's actually open to the public and not only to NUSS Members. NUSS members however get 20% off meals. 
 
This was an invited tasting session and we had sample portions of the normal servings. We met the Chef who welcomed us and then asked for our opinions of his food. Chef Reynaldo P Arriola was with The Halia and joined 7Adam since October 2012. 
 
Amuse Bouche:
- Parma Ham with toasted sweetened walnuts. It was a nice mix of saltiness and sweetness. I always love these little nibbles that a French meal has. 
- Cherry Tomato with Honey Vinaigrette. The cherry tomato was without skin and the flavor of it really makes turns on your appetite engine. 
 
Appetizers:
- Wagyu Beef Carpaccio. It was presented so beautifully. Thinly sliced Wagyu served with caper berries, parmesan, shallots, chives and balsamic like dressing. 
- Pan Seared Hokkaido Scallops. This was the tastiest appetizer for the night. Nicely seared, it was served resting on a bed of mixed greens. The scallops were also topped with tobiko. One bite and you would be suddenly turn greedy and want more of it.  
 
Soup:
- We had the Trio of Peppers. The soup was velvety and had a nice consistency. Very tasty soup and the since I love all sorts of capsicums, this was a soup that my system would totally agree with. It had some light cream and was served with croutons. 
 
Mains:
- We were served the Asian Spiced NZ Lamb Racks. Chef said that the lamb was marinated 6 hours, so the taste was really good. I don't like very gamey taste of lamb, so this marination got rid of the gamey smell. It was pan seared to 'medium' doneness and I really enjoyed it. I have not had lamb done medium, always higher but this medium was stunning. I also liked the plating where the lamb rested on a square of ratatouille of peppers. The sautéed potatoes were also good. It was served with a rosemary and port wine jus. 
- The Nagano Royal Pork Rack was also excellent. It was nicely grilled and was served resting on top of a bed of sautéed Thai asparagus with onions and ginger. I like the fact that it was a nice portion of greens. The pork was huge too! This Japanese pork was done just nice, perfectly cooked and yet still juicy. 
- The Cod dish we had was OK, and the Chef and his team took note of it and will do something about it to make it better. 
 
Desserts:
- We tried the Stuffed Poached Pears. The pears were slow baked and the core removed and stuff with honey mascarpone. It was also served with a reduction of wine jus. Those who like wine in the desserts will like this. 
- The slice of apple tart a nice sweet end to the meal. I like the vanilla ice cream that was resting on a bed of crushed peanuts.  
- We also had a Fruity Pudding. Mixed Dried Fruits soaked in rum was then steamed. It's a really moist cake and again the lovely vanilla ice cream on very fragrant crushed peanuts made it enjoyable.