Down to the food, I recently had a chance to try some of their latest offerings.
From the lunch menu I went with the seasonal festive offerings of Smoked Salmon Parfait, a refreshing light eat with a strong fish finish.
I also tried the Oxtail and Spinach Wellington, fresh baked light puff with shreaded pieces of meat all intact.
Plates at The Disgruntled Chef are meant to be shared, and I had a chance to try a few of this at my last visit.
The small plates came out well. For something refreshing, go for the Momotaro Tomatoes which are surprisingly sweet. Those looking for something a little more heartier would do well with the Roasted Sea Scallops. Seared lightly, the scallops had a bouncy feel.
From the big plates menu I recommend going for the Roasted Stuffed Chicken which had a nice foie gras mousse to add a strong finish to the chicken thigh.
Finally desserts, which were a strong point here. The Lemon Tart had a strong sour and rich finish but the dessert to try here is the Sticky Toffee Pudding. Served warm with and not too sweet, it complements well with the vanilla ice cream on top to create that hot and cold contrast with each bite.
Overall, I must say that The Disgruntled Chef serves a modern intepretation of European cooking paired with solid cooking from understanding the use of the ingredients, and oh, I'm a sucker for good deals so here's one for you: The restaurant is currently working with The Entertainer which can be downloaded at the ap store, such that you get your second main course free with the first purchase. With the quality of food here, that's a good deal.