After looking at the menu, we decided on the summer tasting menu with the wine pairing. For the chef amuse bouche, we had deep fried sushi rice topped with salmon with a drizzle of wasabi mayo(I think).
Followed by the seared tuna with tomato broth. The tomato broth is pale and almost colourless but has a strong tomato flavour which goes well with the tuna.
|Seared Tuna with tomato broth|
The seared sable fish with beech mushrooms, carrots and tom yum broth came next. The fish was perfectly cooked- crisp on the first bite and tender after, so tasty when paired with the flavourful tom yum broth. I enjoyed the tom yum broth so much that I wanted to lick the bowl clean.
|Sable fish, beech mushrooms and tom yum broth|
|, chorizo, tumeric, pea tendrils|
|, smoked marrow, wild mushroom , cauliflower, chimmichurri|
|, date, rye berry, saffron turnips, pomegranate jus|
|Raspberry macaron meringue base, raspberries, almond brittle, sago|
(L-R) Bottom - Passion fruit, Sesame with Yuzu, Pistachio
We started off with the Pistachio macaron. It had that crispy shell yet soft and chewy inside, good flavoured butter cream - the perfect macaron for me. However, it went downhill from there and the rest didn't really live up to that.