For pictures abd full review, pls visit:http://madamechewy.com/2015/03/03/absinthe/
After climbing a long flight of stairs, we were lead to our seats on the second level, which had dark walls and contrasting white paintings illustrating the romance on French streets, complete with white pressed table cloth and plush velvet chairs. The space isn’t huge and tables are rather cramped together-you can hear your neighbor’s conversation clearly. If you prefer dining with a view, alfresco dining is available too.
Instead of Amuse Bouche, we started lunch with an Assortment of Homemade Charcuterie
, gherkin and bread slices.Australian King Prawn
starter, complemented with al dente angel hair pasta and pops of ikura. The entree could have been better if the prawns were fresh.
Nesting on a bed of polenta, savoy cabbage and sauteed mushrooms, the Braised Kurobuta Pork Belly
had a crispy exterior. While it did not melt in the mouth, the sufficiently tender meat had just the right amount of fat and bite. However, this dish fell slightly short as it was not as juicy as we would’ve liked.
Due to its low fat content, Halibut can easily become too dry when cooking. Absinthe’s Grilled Fillet of Halibut
was skillfully prepared, retaining its moisture and mild sweet flavor. The lean fish was harmoniously complemented with zucchini ribbon, crushed potatoes and chorizo foam.
A play on textures, the Trilogy of Valrhona Chocolate
consists of velvety chocolate mousse on chocolate sponge, adorned with a dark chocolate strip and crunchy chocolate bits. It may take you a few mouthfuls to fully investigate the delights of this treat. We love the fact that the chocolate isn’t overly sweet and its richness isn’t cloying in the throat.