Red prawn lightly seared with fried buckwheat for texture. First starter of the 6 course dinner @$128
My vegetarians friends swore by this place for a creative vegetarian menu too!
Had a great wine pairing dinner with their 4-course Omakase Dinner with Marques de Casa Concha wines as part of the Marques Perfect Match which runs till the end of October!
The fun part of the dinner is that we don’t know what dishes to expect, except that it will be from a set of ingredients available. This dish is one of our favourite, the Halibut fish with Lobster bisque sauce and bits of cauliflower, paired with the Marques de Casa Concha Merlot. It’s quite interesting as we didn’t expect a red to be paired with this fish!
We also tried other types of the Marques de Casa Concha like its Chardonnay and Cabernet Sauvignon.
My friend and I had a very enjoyable dinner here two nights ago. We had walked in not knowing what we‘d be eating but had walked out completely satisfied.
The concept by Austrian Chef and Owner Stephan Zoisl is essentially degustation or as the Japanese call it: omakase, but with a bit of a tease because we got to see the list of 28 ingredients (a curation of the best of the season for that day) he, Chef Lorenz Raich and team would draw from to create our meal.
We picked the 6-course option and every time a dish was served by one of the chefs, that beautifully-plated item was carefully explained to us in great detail. I was too busy chatting with my friend so I didn’t take notes, but one thing’s for sure - all the food was executed impeccably in the restaurant’s distinctive modern European style.
Our first three courses featured seafood starting with a cured mackerel accessorised by tiny chanterelle mushrooms and burrata, followed by a sweet prawn with butternut pumpkin and crispy rice crackers, then finally, the last Alaskan halibut of the season appeared in a milky foamy sauce. This third course triggered instant exclamations of delight as we both found its flavours sumptuous yet superbly comforting. The next dish to arrive was another winner - Duroc pork done in three ways. We were impressed by the amazingly delicious results from the different preparation styles. Wagyu beef starred in our fifth course, and again, the richness of the flavour knew no bounds thanks to the skillful cooking of the chefs. The sauces in all of these were also perfect complements.
For pre-dessert, we were given a refreshing popsicle of mango sorbet coated in white chocolate and dehydrated raspberries to nibble on. The sixth and last course was a rum and raisin ice-cream coated in sabayon (if I recall correctly) accompanied by cubes of almond cake and crisp tuille - a lovely and not-too-heavy finale.
My 3rd visit and each time with different surprises. Chef never fails to bring different taste and visual delights to the table.
This is definitely a highly recommended place to return.
The dining experience here is like an omakase. Chef decides what to serve based on the daily sourced ingredients. You can inform them if there’s any ingredient you don’t take.
The dining experience here is like an omakase. Chef decides what to serve based on the daily sourced ingredients. You can inform them if there’s any ingredient you don’t take.
The dining experience here is like an omakase. Chef decides what to serve based on the daily sourced ingredients. You can inform them if there’s any ingredient you don’t take.
The dining experience here is like an omakase. Chef decides what to serve based on the daily sourced ingredients. You can inform them if there’s any ingredient you don’t take.
Interesting dining concept by Chef Stephan from Austria here was western-style omakase. We are given a menu that being told that that is the ingredients for today and we have let them know what are the ingredient we are allergic or would like to remove from the menu. After that, chef stephan will cook up a storm with the ingredients available from his kitchen. Very homely decor with an open-concept kitchen.
It’s my first visit here and was recommended to have the 6 course dinner. It was really good. The Chef will come to explain each dish. Before you order you will have to inform the server what are the ingredients you won’t have from the list they provide. Then the magic begins. Course after course your taste buds are bombarded with great taste, smell and finishing. Really yummy yum yum!
Concocted from the list of ingredients in the dinner menu, this took me on a wonderful ride through great flavour and texture.
While the succulent grilled octopus brought smokiness and sweetness to the dish, the slices of Jamon Iberico delivered the savoury, meaty facets. Upon the silky mash which everything lay was an egg yolk that’d been cooked in duck fat. A little firm to the touch, it glistened in the middle, looking all gold and bold, daring me to advance with my cutlery. I didn’t hesitate.
The first of my four course-lunch last Friday was this gorgeous arrangement of large, thick slices of raw hamachi (yellowtail), artichoke in both cream and chip forms, red radish and a sauce of Italian parsley with olive oil.
Flavours were light yet fulfilling. In every mouthful - crunch, oiliness, crisp freshness and creaminess co-existed.
Starting with such a lovely dish had me full of anticipation for the rest of my meal.
Here is a European-owned restaurant that does things very differently. There aren’t any signature dishes and they try their utmost to not repeat any dish for returning guests.
The menus only list ingredients that Chef-owner Stephan Zoisl and his lean kitchen team of Chef Lorenz and Pastry Chef Damon be using that day, with the focus on the freshest seasonal produce and ingredients available.
When I had asked Chef Stephan, “Why this approach?”, I was told it’s because he enjoys cooking and finds it exciting to be able to continuously create.
It was cool to watch him and his team in action, and to taste the fruit of their creativity and labour. I noticed my meal commenced with gentler flavours, and with each course, became increasingly stronger - I liked that. Texturally, it was consistent all the way, with plenty of attention paid to ensure a lot happened in that department. A thoroughly enjoyable dining experience for sure.
lf you are at the restaurant for lunch and relish some sun, ask to be seated under the skylight. At the moment though, do note they only serve the midday meal on Fridays (4-course: $58++, Austrian wine by the glass: $12++).
Dinner is available from Tuesdays to Saturdays (4-course: $98++, 6-course: $128++, 8-course: $150++)
3 munchies: A confit of lightly cured and marinated salmon trout; topped with trout caviar, pickled pumpkin, horseradish, pumpkin seed oil, red veined sorrel, and in-house grown rocket leaves. The freshness and smooth texture of the trout might be excellent, but the flavours lacked complexity and needed more zest. If you're after something creamy and umami, I’d highly recommend the Duck Leg Ragout that contains an egg yolk poached in duck fat, potato espuma, crisp quinoa, and mustard leaves.
The Salmon Trout Confit is part of Chef's Table's omakase menu. From now to 9 Dec 2017, diners get to enjoy 20% off your food bill when an early bird seating reservation is made between 6pm and 6.30pm!
Congratulations to Chef's Table for winning the Best Western Restaurant (Casual Dining) award at the RAS Epicurean Star Award 2017!
This was a hosted meal by Chef's Table By Chef Stephan Zoisl; many thanks to Sixth Sense PR for the invitation and taking us on the RAS Epicurean Star Award Trail! #RASEpicurean
3 munchies: A confit of lightly cured and marinated salmon trout; topped with trout caviar, pickled pumpkin, horseradish, pumpkin seed oil, red veined sorrel, and in-house grown rocket leaves. The freshness and smooth texture of the trout might be excellent, but the flavours lacked complexity and needed more zest. If you're after something creamy and umami, I’d highly recommend the Duck Leg Ragout that contains an egg yolk poached in duck fat, potato espuma, crisp quinoa, and mustard leaves.
The Salmon Trout Confit is part of Chef's Table's omakase menu. From now to 9 Dec 2017, diners get to enjoy 20% off your food bill when an early bird seating reservation is made between 6pm and 6.30pm!
Congratulations to Chef's Table for winning the Best Western Restaurant (Casual Dining) award at the RAS Epicurean Star Award 2017! #RASEpicurean
@chefstable_61tras was awarded Best of the Best (Casual Dining) at RAS Epicurean Star Award Gala Dinner 2017 a fortnight ago.
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In celebration of the achievement, the restaurant is offering 20% off food bill for all guests till 9 Dec 2017. Prices start from $98/pax for 4 course meal (before discount).
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In frame is the green tea, chocolate and strawberry dessert.
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#chefstablebychefstephan #trasstreet #rasepicurean #dessert #pigmatchachacha
Pictured is the extremely umami Duck Ragout (juxtaposed with a surprise egg yolk center, crisp quunoa, fried kale and potato creme), and Chef Stephan's dessert of green tea, chocolate and strawberries.
ESA promo: 20% off food bill! #MediaTasting #FindNewFood
This Hokkaido scallop by Chef Stephan came with beetroot, leek ash, basil oil, purple shio and beetroot leaves. But my favorite part of it was spreading it with the saffron sauce generously provided on the side.
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Whichever the number of courses you choose, you won't guess what you'll get. Because each evening each course was tailored based on your preferences. You would be handed a paper and you cross out the ingredients that you do not want.
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Taken during a tasting.
This is where you'll get to meet the chefs in person - Owner Chef Stephan and Executive Head Chef Lorenz, because they'll personally bring each dish to your table.
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Pictured is Duo of Beef comprising of a medium roast flank steak and forty-eight hours braised beef cheeks. There was no written menu as it depends on what's your preference for the day, but Chef Stephan explained to us at the table that this came with roast purple romaine lettuce, chanterelle mushrooms, nasturtium leaves, celeriac creme and thyme jus.
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It was a special dining experience here, thankful to Chef Stephan for having me during the tasting.
Had a wonderful dinner here last Friday, where you leave it to the chef to create the dishes personalized to your preference of ingredients.
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You're first handed a piece of paper that list the ingredients of the day, and you cross out the ones that you do not want. Then, just wait as the chef will personally serve you the dishes for each course, and explain his dish at your table. It was an interesting experience! This was taken during a tasting, but I saw the other tables receiving the same treatment too :) 🔸
Pictured: Smoked trout with sweet corn in two ways, sourdough croutons, trout caviar, pickled pearl onions, lemon sour cream. The big leaf is red veined sorrel, while the small leaf is salad burnet, all edible!
