Main (Bacalao Asado OR Pluma Iberica):

Similar to the appetisers, both mains were equally enjoyable in their own ways! The Black Cod was broiled to perfection, and the butterbean stew beneath was so moreish too! The Pluma Iberica was well-grilled, tender, juicy, and went really well with the potato foam.

Verdict: Either one works.

You can make your reservations via the DiningCity app or www.restaurantweek.sg.

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