16 Nov 2015
The restaurant is located at the first floor of a office building. With its high ceiling, traditional looking furnitures, dim lights and huge range of wines around, the place smells of class and has an atas and old school feel to it. The place is not crowded, with a cosy feel around. As everyone is having fruit juice, I decide to join in and have carrot juice.
We start the meal with some bread, served with olive dip. The bread is quite crusty but a bit hard to handle. The bread and dip is refillable.
We are served fried risotto ball as an amuse-bouche. I would prefer the ball been served pipping hot with melted cheese inside and crispy crust outside. The sauce served with it has a rather cheese taste.
Risotto allo scoglio ($30++)
Mixed Seafood Risotto
The staff has thoughtfully served an additional plate for me to put the unwanted shellfish shells. The seafood is quite fresh and the rice is well cooked. The serving is a bit too big for me that I could barely finish it.
Piccata di pollo ($28++)
Chicken Breast Piccata with Spinach and Roasted Potatoes
I like that the lemon wedge is served wrapped up and tied with a red ribbon. It enables one to squeeze the lemon juice out without dirtying one's fingers. The chicken is quite tender and flavourful.
Panna cotta ai frutti di bosco ($12++)
Panna Cotta with Fruits of the Forest
The panna cotta is quite rich and milky in taste. It balances sour and sweet taste of the raspberry sauce and fruits that served with it.
Overall the food is great and in sizeable serving, but priced on the high side. But I have entertainer mobile application which allows 1-for-1 main courses and allows me to have quite an amount of saving. At first I do have a bit of problems getting the staff to allow the whole table, but all end well in the end. The service is not bad, although I wish that could have been done to clear the bread crumbs on the table.