Second dish of the four-course menu of Brine at Hotel Clover is this interesting twist to the usual raw tartare — here, the tartare is done with a little aburi touch. It is noteworthy that Brine uses halal-certified meat for their meat dishes; the tenderloin tartare was still tender and succulent with a chew, though there was no particularly veiny or tough parts around. The wasabi mayo cut through the meatiness well, inducing a hint of wasabi flavour less the numbing sensation; a pretty welcome element here. The lotus roots were crisp and adequately salted for flavour, while they also do serve sticks of bread alongside to be had with this dish (not pictured) that was good to have too!