16 Feb 2015
This year, we decided to try out Ristorante Amarone for our Valentine's Day dinner, since I pass by this elegant Italian restaurant pretty often, and have heard good things about it. The moment we stepped in, the crew all greeted us warmly and this impeccable service remained throughout the rest of our meal, which was rather impressive. Chef Domenico and Director Wilson came over personally to ensure that everything was lovely for us - a very nice gesture that brought smiles to the patrons' faces instantly.
We had the Valentine's Day sets - my starter was the Eggplant Medallion with Quail Egg & Black Truffle - a combination of al my favorite items. The lovely swish when one bites into the juicy eggplant was present, before the teeth made further contact with the bouncy but soft mushroom. The quail egg provided a beautiful balance to the heavier flavor of the truffle, and adds a dash of brightness to the dark dish.
For main course, The Beau had the Pork Tenderloin with Porcini Cream Sauce. The pork fillets were served in 3 neat slices. The pork was not exceedingly succulent, but do count on a good crunch to the solid slabs of meat. The creamy mushroom sauce gave the pork steak a tasty sweetness.
My main course was the Duck Breast with Balsamic Vinegar and Fig Marmalade Sauce. The duck breast slices were incredibly tender in this case, giving way to the knife easily, and melting in the mouth in a scrumptious heap of saltiness, sourness and sweet assortment of flavors.
For desserts, The Beau had the Mango Gelato - a very refreshing dessert with the right amount of tartness to it, but mango's strong aroma was intact definitely. Paired with lovely berries, this dessert was definitely a cool welcome to the savoury dishes we had for dinner.
For full review and more photographs, please feel free to visit:http://thearcticstar.blogspot.sg/2015/02/valentines-dinner-at-ristorante-amarone.html