Are you sure you want to delete this photo?
The kitchen is now helmed by two young chefs, Nicholas and Rishi, who have both done stints at different avant garde restaurants, such as Tetsuya in Australia.
We came by to try their Christmas menu, which has some specially-created ala carte items for the season:
- Blue Swimmer Crab with Watercress and shaved Jamon ham: Fresh de-shelled crab meat mixed with finely cut apple, onions with a dressing of watercress and topped with Jamon ham shavings. I liked the freshness of the crab with the watercress dressing.
- Steak Tartare with Oyster Cream, Sorrel and Fresh Horseradish: This was my favorite dish of the meal. You must put away your usual notion of steak tartare. At first glance, the meat looks like cut tuna, and when we tasted it, we thought it tasted like tuna, because of the horseradish (alike wasabi). However this was clarified that it was beef! Instead of finely chopped beef, you get beef cut into 0.5 cm by 0.5cm, together with cut oysters. The oyster cream was da bomb. It was freshly made inhouse, with cooked oyster and squid ink! I couldn’t get enough of the sauce. If it can be bottled, I will bring it home. Must try!
- Blue Foot Mushroom, with Crème Fraiche, Cep, Mushroom Broth and Thyme: The dish had crème fraiche as the base, then topped with 2 types of brown and white mushrooms and cep (looks like brown earth, which has a nutty earthy flavour). The mushroom broth was then added on the side and topped with thyme. The chef also included popped unpolished rice (ala pop corn) in the dish. Overall an interesting dish!
- Beef Rossini - Tenderloin, with Foie Gras cream and Madeira: With a base of smooth textured mashed potatoes, the beef was done medium well, and topped with foie gras cream and home-made mustard seeds. Highly recommended!
- Brusell Sprouts - Cooked with sliced bacon. Yummy!
- The Banana - You get banana ice-cream, banana cream, cake, salted caramel and caramelised banana. What I loved about this dish is the chef sprinkled cut lime pieces onto the dessert. The ‘Wow’ moment came when I ate the dessert with the lime together. Amazing flavour!
Post meal, we had two special Christmas cocktails, created by the team at Operation Dagger.
- - Chocolate Liquer: The experimental people at Operation dagger created this with Pinot Noir and Cacao and Sous Vide it to infuse the flavours together and bottled it. This reminds me of the liquer-filled chocolates. Try it!
- - Chilled Fig Leaf Egg Nog: This was egg-less, and usually served warm. Topped it with nutmeg shavings and served it chilled. One word… Yummy!
I enjoyed my meal and I hope the two chefs (who now helm the kitchen) keep going at their craft and keep up the surprising elements that they incorporate into the dishes they prepare.
Definitely a meal to remember and I will be back here again soon.