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Must Try πŸ˜‹πŸ˜‹

Must Try πŸ˜‹πŸ˜‹

Super legit list! Won't recommend if it falls short 😁
Victoria Hii
Victoria Hii

Love the king scallops, seared to perfection, sitting proudly on top of freshly made pasta, bathed in the glorious rich garlic butter sauce.

Back to basics and with this - Carbonara Classico (without cream). Stuck with the classic and opted for the spaghetti instead of the penne. There is also an option to top up for fresh pasta or stuffed ravioli. Being a purist, I’ve always preferred carbonara without cream, this really allows each ingredient from the minimalist recipe to shine through. And as ironic as it sounds, it is still a pasta dish with that smooth glossy creamy sauce, with that hint of smokiness from the bacon. Not surprisingly, egg yolks are the unsung heroes of carbonara and they are responsible for the creaminess in the sauce and that luxurious feeling you get with each mouthful without feeling greasy. Glad the pasta did justice to the amazing sauce - perfect al dentΓ©. Buon appetito!

$14 - tasting portion

Scampi, hokkaido scallop, blue mussel, special β€œzhoug” spices, white wine, chilli, parsley, cilantro & extra virgin olive oil. This was really enjoyable! Good mix seafood, perfectly executed al dentΓ© pasta, all well complimented with a little kick of spice.

Cream fraiche, green sweet pea, parmesan cheese, smoked mullet bottarga zest & chopped chive. Love the vibrant color and elusive flavor from the saffron! Creamy, rich, and extremely hearty, this classic saffron-infused risotto is by far one of the most luxurious take on risotto.

Swede & carrot purΓ©e, broccolini, mushroom soil, black morel with demi-glace sauce. Love how easily the meat glides when pulled apart. Almost resembles the texture of braised beef cheeks.

1 Like

Arranged in such painterly precision, the chef has included some progressive elements on this flavorful classic. Substituting the capers for pickled shallots and adding dollops of cured egg yolk, this was compulsively delicious when swirled into the tartare, then slathered on the buttered toast. There was absolutely no compromise in the tartare experience despite a slight deviation from the classic. 😊

2 Likes

The dish that got me here in the first place, always love a good o pesto pasta dish. This one here is served with roasted asparagus and cacio ricotta. Not the most Dynamo rendition of pesto, but i find myself enjoying this gritty (a little texture is key) version for the mild, sweet & fresh taste of basil, perfect with the contrast from salty aged cheese. Might have preferred the use of fusilli or even better, trofie (the classic choice) to trap more of the sauce. Would have been nice to top the dish with some toasted pine nuts to play it up on the textures. Love the flavors still. Will be back to try the crab linguine! πŸ˜‹

2 Likes

Pan fried shredded potato topped with a gently spiced guacamole, succulent lobster chunks, red chilli and fresh lime. Very wholesome, truly not a bad combination!

7 Likes

Chilled chunks of lobster meat dressed in lemon mayo and stuffed into generously buttered, toasted brioche bun. The sweet succulent lobster meat combined with the luscious creamy mayo was satisfying combination of rich savoury flavours in my mouth. This was served with heavenly lemon garlic butter. Upgraded my regular fries to sweet potato fries for $3. On hindsight, very much rather pay $8 for a full sized one as an additional side πŸ˜›

3 Likes

Succulent chunks of lobster meat tossed in a creamy Champagne hollandaise, filled in our toasted brioche roll. Topped with tobiko fish roe and dill. Loved the champagne hollandaise, which was divine with the fleshy lobster. Just wished the lobster chunks were not so diced up and had more bite to them. And would have very much prefer the dill to be chopped up and sprinkled on or even tossed into the lobster. That would have packed a punch! Note that the champagne one does not come with any sides, unlike the original roll, which comes with a side salad and fries. (Option to top up to change)

1 Like

Always counting down to the next meal πŸ˜‹

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