for pictures: http://hungryinsingapore.wordpress.com/2011/10/12/the-knolls-dinner/
The Knolls was my 3rd stop for Restaurant Week.
The Restaurant Week set menu cost $35.00++ for dinner. It comprises of 3 courses, all of which are fixed, so be sure you like everything on the menu before deciding to try The Knolls, for restaurant week.
Wine pairing was available at $15.00++ per glass. You could choose between Cloudy Bay Sauvignon Blanc and Pinot Noir.
The bread was served warm and there were 4 different variations, but sadly I think the magic ends there. Somehow none of the 4 types of bread/ biscuits tasted exceptional to me. Instead of the usual olive oil or butter, they provided a hummus dip for the bread. Seafood Bouillabaisse
This soup was full of seafood, as the name suggests. The flavour of seafood was strong and it was similar to lobster bisque, just that the consistency was more to the watery side. Both my dining partner and I liked this. Crispy Pork Belly
In terms of the meat this was one of the best pork bellies I’ve had. The meat was so soft the knife seemed redundant. The meat was as squishy soft as the layers of fats. It was very juicy and tender, and very flavourful. It didn’t have any sweaty pork smell at all. The usual chinese roast pork bellies I’ve had never had such soft meat before. The skin was crispy too, as the name suggested. However, as the layer of skin there was quite thick, while it was crackling crispy like a cracker, it was quite hard to bite through since it was thicker than the usual chinese sort.
While the carrot and the aparagus wrapped with bacon was nothing beyond decent, the roasted tomato exploded in my mouth with juicy goodness.
Overall, I feel that this dish is only suitable for those who love crispy pork belly. For the health conscious or lipid phobes, I will not recommend this at all. Crema Catalana
This is similar to crème brûlée, just that sugar in crema catalana should be caramelized under an iron broiler, instead of using a flame. However, it tastes just like crème brûlée. To neutralise the sweetness of the cream and sugar, the berries were sour and the biscotti was nutty. This dessert is not as universally accepted as ice cream or chocolate, so I guess it takes a fan of crème brûlée to appreciate this.
Something more worth mentioning than the food was that the staff at The Knolls, or rather, the staff from Capella were very warm in their hospitality. The service was very good. Every staff we walked pass greeted us and offered help (like in finding directions). It was impeccable.
However, food wise, I don’t suppose this restaurant wow-ed me over. Perhaps I’ll return someday, to try out High Tea at The Knolls or some other restaurant in Capella.