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H O S T E D
Love at first sight. Love at first bite. And it wasn’t just me who felt that way.
The aged duck breast at last night’s invited tasting of the new menu developed by Head Chef Archan was a revelation. Although Chef was quick to humbly demur, saying they use a very good duck from France, what I enjoyed was how perfectly cooked it was. The skin and the meat were executed bullseye on point, and the IPA-infused orange glaze, bright and caramelly, went so well with every bite.
I dare say for me, her rendition even beats similar duck dishes I’ve had at a few other fine dining restaurants.

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