Omakase/Degustation Menu

Omakase/Degustation Menu

Featuring Les Amis, Nouri, Alma by Juan Amador, Lerouy, Cloudstreet, Braci, VUE, Restaurant JAG, The Song of India, La Dame de Pic
Victoria Hii
Victoria Hii

Picked the strawberry and rhubarb. Love them both, especially the rhubarb, rich and creamy with that tinge of tartness. Other selections include caramel, coffee, pistachio, tropical fruit sorbet.

Course 3/3: A sugar sphere with variations of fresh Alphonso mango and crisp meringue. Delicate hand blown sugar sphere; light crispy meringue shell with an elegant golden sheen, cracked open to reveal a thick mango cream with freshly cubed mangoes, on a bed of luscious mango purée.

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Course 3/3: Layers of puff pastry and dacquoise with Sicilian pistachio and dark chocolate cream. I found the layers of puff pastry a little thick. Prefer them to be lighter, flakier that are as crisp and airy as they are buttery and indulgent. Though the decadent dark chocolate and rich nutty pistachio makes a wonderful combination, I’d very much prefer a regular pastry cream filling or something that comes with a refreshing tart finish.

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Course 2/3: Roasted challans duck breast from Vendée served with glazed baby turnip. Found the texture a bit too chewy. Not impressed

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Course 2/3: Spring baby lamb from Aveyron, escorted with truffle herb salad and jus court. Amazingly tender racks, no hint of gamey-ness at all! But rather, what you get is the sweet tangy taste of the natural meat.

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Course 1/3: Slow roasted hand picked scallop, served with condiments and sauce Caroline (rich crustacean stock). Scallop was very plump and juicy, with a soft yet succulent texture

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Course 1/3: Perfectly al dente angel hair pasta coated with kombu stock and truffle oil, intricately twirled, showcasing its earthy notes and umami burst, all well complimented by the salty, briny orbs of caviar.

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Bread from the legendary bread trolley (1 out of their 4 trollies), served with the artisanal le ponclet butter (handcrafted with limited supply - served in less than 20 restaurants in the world). We got the cheese bread, the milk bread and the bacon & mustard roll

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Cold entrée - sweet tomato tart made from tomatoes harvested from Loire valley seasoned with thyme and basil, served on light buttery puff pastry. Very tasty, love the punchy flavors and that clean finish (Recommended to have it in a bite to enjoy all the goodness)

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Always counting down to the next meal 😋

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