Our lunch started with a trio of Amuse Bouche. There was the Crackers with Shaved Cheese
, Crackers with Humus Dip
and Chicken Samosa
. When these were served, I can hear myself screaming inside how beautiful they were presented. It was like an art. The service staff will also take their time to introduce each dish which I really appreciated.
Interestingly served in a tea presser at table side, the Cepes Mushroom Tea
was comforting and filled with the earthy mushroom flavours.
My partner's lunch menu started with the Trumbetta Zucchini
served with fromage blanc and vandouvan spices. A new subtle combination of flavours to kick start the lunch.
My lunch menu began with the Ocean
which is a seafood composition. I have to say this really taken me back with the culinary skills involved to present the different components on the plate. The ocean of seafood whetted up not only the appetite but the whole dining experience. I was already eagerly anticipating for the next master piece to be served.
Moving on to the second course, my partner has the Autumn Garden
which s a platter of different vegetables and hazelnuts. The beautiful garden came with a thoughtful touch of different textures which is very delectable.
This is probably the most eagerly waited dish I was looking forward to try after seeing so many photos of it on social media. The 55min 60degC Rosemary Smoked Organic Egg
definitely made a grand entry with its dry ice effect. It was then poured into another bowl of smoked rattes, chorizo iberico and buckwheat. The heavenly combination of textures and flavours plus the aromatic from the smoked rosemary underneath the bowl was an enjoyment of sight, taste and smell.
Read the full article and photos at www.sgfoodonfoot.com