Lunch and dinner are similar, except that there is one more course at dinner, usually a higher end appetiser.
I remembered starting with the Oyster in Three Ways, with one being prepared with an extreme spicy salsa, one with a quails egg yolk and one done with cream. I liked the dish, and it got my palette excited for what was to come.
For the side dish I had the Steam razor clam with salmon trout roe drizzle with Japanese oil. Warning for the health concious - this dish is high in oil.
For my soup I had the Doubled boiled beef consomme with caramelized onion and shallot wrap. This is a good soul warmer to wash down the rich starters.
From the main course menu, I tried the 48 hrs beef short ribs on hoba leaf with mandeira sauce on lava stone. It cooks while you eat, so if like your beef done medium rare like I do, be sure to remove it from the hot stone. I also had the Spiced braised lamb shank with potato panko and extra virgin olive powder which was also another well executed tender dish. But my favourite melt in the mouth main course had to be the Kurobuta pork jowl in pistachio puree with pickled zucchini and 64 degree egg yolk. No deep sauce - just the natural taste of the pork was good enough for me.
Dinner ended with a Green tea tiramisu. Washing it all down with a 2001 chardonnay, The Clan was a wonderful experience for me.
I spent $65 per person.
Must tries: 48 hrs short ribs w mandeira sauce
- I also recommend this place for:
- Dinner, Girls Night Out, Large Groups/Gathering, Lunch, Trendy
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