Mon - Sun: 11:30 - 15:00
Mon - Sun: 17:30 - 22:00
Fans of Tao's Restaurant will be pleased to know that the same culinary team has opened a fusion dining concept in The Central. Prominent traces of Japanese and French influences can be seen in its dishes such as the Beef Loin on Houba Leaf and Sea Urchin Jellied Consommé.
Zero Zero takes a leaf from the Dozo concept of serving set menus, Japanese-style Western food. Located on the fourth floor of The Central, the restaurant has pleasant views of the Clarke Quay entertainment strip. The food is serviceable, and was good value with the credit card promotions at the time (about $50 for a 6-course meal).
What impressed me most about the restaurant was actually the service. The restaurant uses iPads to show diners what every option looks like, and has a smaller set menu with more kid-friendly options (fish and chicken fillets, etc) to cater to children. The staff actually made an effort to converse with us, asking about our experiences at Zero Zero's sister restaurant at PoMo. And when a slice of birthday cake was brought out to the table of 2 next to us, I found it touching that the server actually sang and clapped along with the other brave diner. Kudos.
Tao's at Selegie, where I first encountered the owners of this unique dining approach to French dining is now with Zero Zero. Dozo is a different group, and so is the Clan.
Ambience: It's a very lovely location on the 4th floor of the Central. Facing Clark Quay, it overlooks the river and you enjoy the view of the boats going up and down to boat quay and into the Marina Bay. It was lunch time but I was told that it's nicer at night (dinner prices apply). Comfortable chairs, seating for 200 pax makes it a very airy place for a meal.
Food: It's a set menu that sets you back about $30 for lunch but what a variety.
I could recognise the starter from Tao - aluminium dish served with a milky mix of meats and mushroom with a mozzarella glaze on the top, Was not as tasty as I recalled. I ordered the prawn roll which had mango puree drizzled over it - tasty, wife ordered the noodle salad- which I found to sour. The mushroom soup was next and it was fabulous. Large ceramic bowl that looked like a Korean granit bowl, with hot tasty soup. Could have had another bowl.
For drinks, I had the peach apple, wife had the peach with camomile. Both drinks were tasty and well served with a dainty cup. Helped us chit chat a bit more after the food was all gone.
For mains, I ordered the lamb chops and she had the sirloin steak. The lamb chopswere two pieces of "real" chops, not shoulder cut and well marinated (no smell) and fried. Good taste. The Sirloin was better, tender and well grilled -medium rare.
Dessert was last, what an ending. I had the creme brulee - well set, and with lightly burnt sugar on the top. The brownie with ice cream came with more ice cream than brownie- should adjust the balance.
Overall a satisfying meal at a good price.
Value: $30 a head fo 6 course - a bargain
Service: Black T shirted service, prompt and un intrusive.
Basically I love the menu; scallops, foie gras, escargoes, duck breast, duck confit, soft-shell crab etc. However, I felt the execution of the expensive ingredients were not up to the mark. Which is kind of a waste. They were well-presented, in the classy, atas sorta way, but frankly speaking, if they taste mediocre, then how beautifully presented also no use. Nice ambiance overlooking clarke quay. It was quiet, with only few tables on a weekend. There was a band too, a guy playing keyboard and the female singer. Ok lo, I think I sing better~ Sweet gesture of offering a complimentary dessert for our anniversary. It came with writings in hot fudge, "Happy birthday Ann". For awhile, I thought who is Ann. =.='''' Charges were reasonable for the ingredients but I will not return. Unless they change their chefs.
With 2 wines, bill came up to around S$180 I think, dont quite rem.