I sat for about 10-15 minutes at the alfresco dining area and there was no acknowledgement. I had to help myself to the menu and had to go in a few times to remind them I was outside.
Then my lychee drink which came with these bubble like things, but the straw was a small one so I couldn't get those up. My pasta also took a good 20 minutes to arrive despite the fact that there were little customers.
Thankfully, this Sautéed Beef Aglio Olio ($15.90) was delicious. It came with generous amount of thickly cut beef and pasta.

Look at the beautiful marbling of both the A5 Miyazaki Wagyu ($28) and Prime USDA Ribeye ($18)! My mum loved the prawns ($6/100g) as they were fresh and sweet.

The tiny morsels packed a punch with a solid salted egg yolk taste. I would prefer for the shells to be softer but impressed with the flavour nonetheless.

Amazed by the level of skill it took to execute that crisp scale-like layer of salmon skin. Also, blown away by the 62 degree egg. Can't wait for the mains!

I have been dying to try this restaurant for the longest time. Featuring the first course (appetiser) of hers for the evening, French Royale Oyster. All natural with plum granite, basil seeds and caviaroli.

This is just one third of the selection available! Seriously good stuff! If you want to try a buffet with awesome desserts, I recommend Weekend Brunch at The Knolls.

The spread here is wonderful and you can tell that they take pride in what they serve.

The camera starts first 😬 The tiramisu here is rather heavy on the alcohol but after a while you kind of get used to it.

You can chose from two types of cake base 🍰 (red velvet or chocolate truffle) and a variety of fruits, sauces and toppings.
I had mine with chocolate truffle, caramelised bananas 🍌, Koko Krunch, mini marshmallows and cookie 🍪 butter sauce. Really good, but I wouldn't recommend keeping it too long because fresh fruits are used and the cereal will turn soggy.
Thanks to the sweet couple Benmin and Lynette for this jar and the handwritten card. 😘

Thick homemade brioche in French milk sauce, topped with fresh berries, caramelised banana, cream chantilly, almond crumble and maple syrup.

The yolk was almost fully cooked. 😞

I always feel that the workplace is only as good as the colleagues there and I'm glad that I have really nice ones 😊.