Burrata 😍😍

Burrata with basil, tomato and sourdough. Quite forgettable, flavor profile was not memorable. Would have been better with some punchy basil oil or toasted pine nuts, or even pesto

There is not a burrata that isn’t happier cozying up to juicy pulpy tomatoes. Also noteworthy was that tangy and sweet compote, along with surprisingly subtle smoky notes from the rich spun paste creamy burrata.

This must be the most value for money burrata ever!! And the pesto is so punchy and delicious, with the lovely juicy sweet cherry tomatoes! To sweeten the deal, pine nuts is used to give that needed crunch and texture. I know tapas is all about sharing but this incredible dish shd be ordered for everyone at the table! 😛

Part of the 3 Course Express Prix Fixe Menu - $48 with a top up of $10. Available on the ala carte lunch menu for $29.

Quite underwhelmed by the burrata which did not have the creamy stracciatella when broken into. It resembled a lot more like mozzarella in fact.

What’s interesting though, is the grain mustard herb vinaigrette it was served with, which goes really well with the accompaniments of the dish which includes the San Daniele prosciutto, wild rocket and crunchy roasted almonds.

The freshest and softest burrata cheese with truffle paste injected into it, hence the truffle heart. The truffle really adds the right amount of decadence to the meal. It was really enjoyable and definitely something that will keep me coming back for more!

300g hand formed young mozzarella served with field greens. Option to add pachino tomatoes for $9. Fresh and creamy burrata! One of the better ones for sure.

Taken over Salt Tapas Bar, The Botanic is a fusion restaurant specializing in plant-based alongside free-range, organic meat and seafood dishes. The dishes are inspired from chef’s travels and learnings throughout the region. I like the quiet garden theme semi alfresco dining with good lighting.

Love the combination of this burrata with butternut pumpkin and balsamic & plum glaze! I really enjoyed the use of pumpkin in this dish, that sweetness from the pumpkin purée really goes well with the creamy soft burrata and the tart balsamic & plum glaze. There is also a nice light crunch from the chopped toasted hazelnuts. The myriad of flavor was superb and really packed a punch! Will definitely be back for this

Burrata sitting on a paste made with a blend of broccoli, sun dried tomatoes, anchovy and basil oil. The cheesy broccoli paste had a nice bite with the chewy sun dried tomato. Quite an interesting pairing with the burrata. Sadly, the burrata was rather dry, as though all of its moisture had dried up. What a waste

The freshest of tomatoes, roasted until softened and lightly charred, dressed with salty marinated anchovies, basil and garlic confit making a perfect foil for the rich and buttery burrata to balance the flavor profile

I’m new to this combination. Creamy burrata served with a punchy lemon jam which was perfectly bitter, sweet and tart. Very refreshing indeed! Glad to have the toasted ciabatta for wiping the plate clean!

Merci Marcel’s second outlet has opened at Club Street. It also has a Parisian inspired décor and boasts a space of 1,250 sq ft.

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Stracciatella di bufala is a cheese produced from Italian buffalo milk using a stretching and a shredding technique. It is the thin strands of mozzarella soaked in fresh cream; the milky, creamy, dangerously oozy filling found beneath an outer shell of mozzarella in burrata.

The Stracciatella di bufala has a dip like texture and taste really great with the pita bread!