Only decided to try this after my great encounter with the grilled Rueben sandwich! Looking back, it was a leap of faith as I generally steer clear of cured meats. Since my first Rueben at wild honey, I’ve ordered a couple of times subsequently!
Loved the combination of poached eggs with pastrami (which the Rueben didn’t have, but made up for with Swiss cheese and sauerkraut)
Surprisingly the distinctly tangy hollandaise added a nice touch to the dish!
Only decided to try this after my great encounter with the grilled Rueben sandwich! Looking back, it was a leap of faith as I generally steer clear of cured meats. Since my first Rueben at wild honey, I’ve ordered a couple of times subsequently!
Loved the combination of poached eggs with pastrami (which the Rueben didn’t have, but made up for with Swiss cheese and sauerkraut)
Surprisingly the distinctly tangy hollandaise added a nice touch to the dish!
Totally reminded me of bread and butter pudding and apple crumble at the same time! Like a marriage of two of my favorite desserts.
Loved the spiced element and the brioche was really soft and fluffy, yet moist at the same time. Every element contributed in their own way and the entire dish was really enjoyable. The cooked spiced apple chunks lighten the dish and provided that touch of tartness.
Towards the end, I find myself using the brioche to soak up all the toffee sauce and custard crème! Really appreciated the use of rosemary too, which created an unexpected distinctive depth of flavor
Totally reminded me of bread and butter pudding and apple crumble at the same time! Like a marriage of two of my favorite desserts.
Loved the spiced element and the brioche was really soft and fluffy, yet moist at the same time. Every element contributed in their own way and the entire dish was really enjoyable. The cooked spiced apple chunks lighten the dish and provided that touch of tartness.
Towards the end, I find myself using the brioche to soak up all the toffee sauce and custard crème! Really appreciated the use of rosemary too, which created an unexpected distinctive depth of flavor
Black King ($15.90) and tamago (+$2)
Broth is darkened with blackened garlic, squid ink and a black ball of minced meat, black sesame, topped with crispy fried garlic and spring onions. Very rich and flavourful. Better than Ippudo’s. But a bit too overwhelming for my liking but this is Hubby’s favourite
Red King ($15.90) and tamago (+$2)
With garlic, chilli oil and cayenne pepper. We opt for spicy level 2 which is quite mild. Again, very rich and intense broth but not too salty. My mum loves this!
Anniversary Edition - Veggie King ($15.90)
As their poster states “Filled with umami goodness, Nagi’s seaweed, mushroom and cauliflower broth will tickle your senses. Topped with rosti that’s crispy on the outside and soft on the inside, juicy shiitake mushrooms and spinach. Incredible textures with every bite!”
This is my favourite out of all 4 bowls and my ultimate favourite ramen of all time since I’m not really a meat lover. The broth is so tasty that I finished every drop of it 😆🤤 The combination of rosti sounds weird but it’s so good with the soup?! 😋
Truffle infused hollandaise atop perfectly poached eggs and honey baked ham. Vvv yummy and filling start to the day.
Had salted peat french toast with brioche french toast, salted cameral sauce, pear, banana and walnut. The mozzarella cheese in between the french toast adds a hint of saltiness to the sweet french toast which goes well with the caramel sauce so the french toast is not overly sweet. Best to be shared by two since the portion is huge!
Had salted peat french toast with brioche french toast, salted cameral sauce, pear, banana and walnut. The mozzarella cheese in between the french toast adds a hint of saltiness to the sweet french toast which goes well with the caramel sauce so the french toast is not overly sweet. Best to be shared by two since the portion is huge!
Their salmon and tuna chunks were so fresh and generous! Very reasonable price and decent sashimi ❤️❤️
Had the privilege of trying out LINO on its opening day and I was left impressed.
LINO has established itself as a contemporary, modern Italian restaurant, serving atypical Italian dishes but of course with a twist such as hummus with peperonata, grilled octopus and a chopped iceberg lettuce with radicchio (all great by the way).
My favourite of the night was the pizza. Places that get pizza right always have a special place in my heart. The mixed mushroom pizza had a beautiful thin crust that was crispy at the edges but slightly chewy and doughy at the centre which I love. There were also three indulgent cheeses used: fior di latte, fontina and taleggio. Besides the generous portion of mushrooms, there were copious amounts of truffle cream which makes every bite one to savour.
