RECOMMENDATION

The first dish is the Morel Mushroom. There is a hidden gem in it. After taking a bite of the mushroom, inside is mousse made by chicken meat. The texture is smooth and after adding on the black garlic sauce, the flavour is even more abundant.

The attractive Foie Gras Ganache when you take a spoonful, you receive three layers of various ingredients. As an appetizer, this dish is very detail oriented. The top layer is corn cream neutralize the grease from the Foie Gras mousse. The overall texture is smooth and I would recommend everyone to eat all three layers at once.

Chefs called this Jerusalem Artichoke Veloute, an autumn specialty, using all the seasonal ingredients, such as Jerusalem artichoke, pear, and chestnut. Using the artichoke from the outside to the inside, how prudent! The chef cooks artichoke into sweet soup, and added a few crispy slices of artichoke to complete the dish.

This Catch of The Day uses the freshes fish of the season. The chef pan-fried the fish skins until its crispy so when you cut the fish open you can hear a nice crunch. Another thing is their sauce is worth mentioning. The sweetness and sourness of the grapefruit is a perfect match for the pepper cream. Eating the risotto with the smooth fish meat is best.

Today’s main character The scrumptous Australian Wagyu is being pan-fried until its pink. The meat quality and fat is at their perfect balance. On top of that is the pepper sauce made with lobster. The rich flavour attacks my tastebud. Remember to eat it with the girolle tartlet because they are a perfect pair.

Such an abundance menu ends the set with a very special dessert – Guinness Ice-cream along with the smell of oatmeal and nuts. A hint of bitter along with the sweetnes, the richness is just right. The oat crunchie wrapped around the Guinness Ice-cream, chocolate mousse and more. The most careful detail is their sour bread cream underneath everything. Abundance of layer and you will not want to miss out.

Secretly tell you that there’s pre-dessert course, but in order to keep the mystery I will not disclose it.