It's an open spaced concept restaurant-cum- bar opened by Daniel Tay of Bakerzin, so there shouldnt be any doubts about its standards especially with all the hypes about it before it was opened!
Roulade of salmon with wild rice
salmon fillet roulade pan-fried to perfection and served on a bed of stock simmered wild rice
I would prefer raw salmon but this was exceptionally good. The wild rice tasted quite unique, a little like bubor hitam. yum~
Duck leg Confit with potatoes au gratin
confit of duck leg imported from france and slow-baked till crisp on the skin and served on sauted potatoes and meslum greens 
It's really a must-try! The duck meat was super tender and somehow, the skin actually tasted a bit like foie gras(maybe due to the layer of fats underneath but all the more yummylicious). I love the greens which was very fragrant cos of the olive oil.
As for dessert, i had a very hard time deciding what i want cos all just seemed so good! After much contemplation, i finally ordered something that i had never tried before.
Vanilla panna cotta with wild berriesconfit of silky cream pudding flavoured with vanilla tossed with wild berries
I was so glad i made the right choice, it was really really delectable! Creamy with sour raspberry sauce, i like!!!Thin apple tart with vanilla ice-cream
Thinly rolled puff pastry baked on order with almond cream and granny smith apple and mixed nuts, topped with homemade vanilla ice cream
I was quite apprehensive at first cos it looked rather different compared to those apple tarts that you find in typical restaurants. Moreover, i was a little scared of non-traditional apple tart after our horrible experience at Menotti.
However, it was superb! Very crisp and simply fantastic!
On our way out, we saw someone eating this
I kinda regretted not ordering it but it's ok, we'd definitely come back another time!
Labels: wine and dine
posted by dreamz @ 9:58 PM
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