We succumbed to our curiosity and was relieved that it wasn’t the dessert chocolatey taste that we feared for a savoury dish. Instead, the flavoured pasta complemented the braised beef in red wine jus for an earthy taste. It was comforting though there wasn’t any punchy taste to stand out.
Similarly, their Duck Confit Tagliatelle had a full-bodied kinda taste from the duck meat which was somewhat restrained. Perhaps it was the chef’s intent to keep their pasta down-to-earth.
Comparatively, to their starters had bolder and stronger flavours. The Squid Ink Bone Marrow was really memorable both visually and on the palate. A great contrast of textures between the marrow and crispy toasts. We were also delighted with the Honey Soy Crispy Chicken that would be a treat for everyone.
Besides the dishes interesting savoury dishes on their menu, their desserts were as attractive to end a meal with.