Madame Chewy •
24 Mar 2015 • 139 reviews • 7 followers
For pictures and full review, pls visit: http://madamechewy.com/2015/03/24/set-lunch-the-white-rabbit/
(cant fit my whole review here due to word limit)
Located off the Dempsey area on Harding Road, The White Rabbit is beautifully-resorted chapel which houses a restaurant and bar. Upon stepping in, we were surprised how full the venue was with style-conscious clientele; it was a weekday and The White Rabbit is not the most accessible (car/taxi highly recommended).
The interior is so romantic, with tall ceilings and plenty of natural light streaming through the arched stained glass windows. I expect it to be even more charming in the evenings. Tables are well spaced apart, providing diners plenty of privacy. Service was unobtrusive and generally fine.
Set lunch is priced at $38++ for 2 courses and for an additional $4++, you’ll get an additional course. It’s no brainer we ordered the latter.
We began lunch with warm Herb Focccia and Mini Baguettes, which was accompanied by rock hard butter.
Bestie’s starter was an aesthetically pleasing plate of Ranger’s Valley Wagyu Carpaccio
lined with truffle cream. The thinly sliced, truffle-perfumed raw meat was glittered with truffle slices, shaved parmesan, celery cress and balsamic pearls. An additional serving of truffle cream would’ve enticed us more.
Wading in a foamy broth of white chocolate veloute, the plump Seared Bay Scallops
were adorned with sweet shallot confit followed by sevruga caviar. Although I could not detect white chocolate in the broth, it was captivating enough for me to mop up every single drop with a baguette.
While the starters were tantalising, I can’t say the same for my main course of 60-hour braised Magalica Pork Belly
. Asian influence blossomed in this dish-the pork’s unadulterated flavour was perked up by chilli pepper glaze and miso broth, with sauteed red cabbage and white beans as sides. What was disappointing was the portion of fat and meat on the plate-too much fat and a paltry amount of meat (which didn’t melt in the mouth) made this an unsatisfying option which left me hungry.
Bestie was feeling quite the carnivore that day and went for the 36-hour Brandt Short Ribs
, harmoniously matched with truffle miso glaze, parsnip puree and field mushrooms. While the flesh was undoubtedly tender (but not melt in the mouth again) and bursting with flavour, we struggled to detect any hints truffle.
It would take a few mouthfuls to discover the delights of the Chocolate Fondant
dessert, which arrived with a seductive and flowy molten core of chocolate caramel. Chewy macaron, banana and creamy rum ice cream complete this sweet treat.