Was served an 11 course meal, accompanied by a fruity organic white wine - Domaine du Nozay, Sancerre, Loire, France (2019). Our server (Avin) was extremely lovely and attentive to us and accommodated to all our needs, making the experience a whole lot pleasant. We were served 4 appetiser - roasted bone marrow, grilled ox tongue, grilled octopus and Uni, lardo & Caviar. Out of all 4, I enjoyed the grilled octopus that was served with chorizo stew, and grilled ox tongue the most as the meat was extremely tender and umami. The uni, lardo & caviar was served with sourdough bread and was rather pleasing as well. What I found most interesting though, was the roasted bone marrow. It was served with pickled shimeji, hazelnut and a side of sourdough. I found the roasted bone marrow to be extremely salty to my liking, so I wasn’t as keen. However, the texture was splendid and melt right away in your mouth.

For the main, we were served wagyu beef, crusted Mac & cheese, grilled seasonal mushroom, beef heart tomato and truffle fries. The main highlight was definitely the wagyu beef - it was done rare to medium rare, just as how I like it. You can ask the chef to cook it to your preference. The meat was tender, chewy, and yet not difficult to chew or swallow. I enjoyed it best when coupled with the scampi butter or even ate alone, and for those who enjoy eating it with sauce, they also do provide Bordelaise sauce on the side. My friends and I enjoyed the rest of the dishes as well. The Mac and cheese was creamy, but perfect to share with 4 as eating too much might make you feel ‘jelak’. Something that caught our tastebud too was the beef heart tomato. Not only was it sweet, tangy and juicy, it was also very umami.

For dessert, we were served Eton Mess and burnt blue cheese cake. The Eton Mess was basically vanilla ice cream topped with cream, meringue, and dried flowers. It was very interesting to see and taste the combination of those few ingredients together. The use of meringue especially caught the attention of all our taste buds as not only was it smooth, there were some ‘crispy’ sensation too, thanks to the meringue in the ice cream. As for the burnt blue cheese cake, the smell of the blue cheese was apparent, though not too distinct. For those who enjoy blue cheese and cake, this is the perfect combination for both. The side of berry sorbet that accompanied the blue cheese cake was too strong for my liking though. It reminded me a lot of the cough syrup I used to drink when I was younger.

In conclusion, I will give the ambience and service an 8/10, the food a 7/10 (too salty for my liking, but the combination was a fresh experience), and the plating a solid 10/10.