Each meal begins with a complimentary home-baked saffron roll and amuse bouche of the day. The aroma from the saffron roll is irresistible, together with their herb butter. The amuse bouche of the day was chicken salad.

Appetiser: Pistachio and Herb Crusted Scallops [$18] - scallop slightly pan-seared with breadcrumbs seasoned with crushed pistachio, thyme and juniper. Served alongside  with butternut squash puree with bisque gel and paper-thin potato chip sandwiching pieces of parma ham.  

Definitely a great start to the meal! A tickle to your tastebud with this unique creation. Do note that the usual portion is in 3 pieces, and that this is just a tasting portion.

Soup: Lobster Cappuccino and Brandy [$14] - the stock is simmered with mirepoix (a roughly chopped vegetable cut, usually consist of onions, carrots, and celery) and Boston lobster shell for 6 hours. Red wine and cream, a dash of cognac, a piece or two lobster meat followed by topping it with juniper foam, the aromatic soup is served.

The broth is pretty flavourful, this tasting portion is certainly not enough for me haahaa!

A cleansing palette for your taste bud were served before the start of our main courses. Flavours varies daily and Passionfruit Sorbet were served that night.

With their vast variety of dishes on the menu, there is bound to have something for everyone.

Started the main course with Ebi Pasta (Angel Hair) [$32] - angel hair pasta tossed with bird's eye chilli, rayu oil, lobster essence and topped with sakura ebi.

Roasted Lamb Rump [$32] - lamb is done in sous vide style (in French it means under vacuum; sealed air tight) with olive oil, butter and rosemary for about 30 minutes. Followed by pan-searing till medium, sliced and served on a bed of creamy sweet corn and sauteed baby spinach. 

Never knew lamb could be this tender, with all the infused flavours from the herbs, it reduced the gamey taste/smell as well. The test tube is filled with lamb jus, you may pour according to your desire. 

Marinated Red Miso Cod [$33] - serving a 160g of cod marinated in black miso and beetroot puree for 24 hours. Roasted till partially cooked and place under the salamander to caramelised. It is served with roasted pumpkin puree, and fried eggplant sprinkled with almond and herbs crumbs.

No wonder this is the most sought-after item on the menu! Cod has always been one of my favourite fish but it is too costly to have it all the time. The eggplant on the other hand, seems to be the only eggplant I wouldn't mind eating everyday. It is very different from the usual stir-fried kind, I like the crispy texture with the crumbs, it doesn't taste like an eggplant at all.

Sous Vide 48 Hours Wagyu Beef Cheek [$32] - serving a 150g of wagyu beef cheek and cooked sous vide style (in French it means under vacuum; sealed air tight) with rosemary, parsnips and fennel for 48 hours. It is then glazed in red wine and served with fregola sarda (a Sardinian-style pasta shaped like tiny pearls), zucchini and squash spheres. Lastly drizzled over with raspberry vinaigrette. 

This is how tender and soft the meat is! Together with the red wine glaze and raspberry vinaigrette, the succulent beef is filled with the sweet and sour flavours.

The meal was ended on a sweet note with Frozen Nougat [$14] - home-made frozen nougat in the centre served with mixed fruits, lychee sorbet, and raspberry sauce at the side.

A interesting texture and flavour, the frozen nougat is one rare find.

Thank you for the warm hospitality Chef  Edward and Danni!