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Grand Marnier soufflé that had a nice, wet texture, but tasted only of egg white, and a so-so orange and ricotta cream on the side.
Pastry tasted a tad burnt, but I liked the nuttiness of the crumbed almonds with the buttery caramel cream and sticky caramel sauce.
Sauce tasted like lobster bisque - just amazing. Seafood included prawns, crabmeat, baby scallops and squid, but the star, the lobster, was overcooked and too tough.
What a let-down this was with dry meat in the middle and too-tough skin that turned out to be so chewy it stuck to my teeth.
The starters here outshone the mains and desserts, and this one here was the dish of the night. The melt-in-the-mouth slices of fish soaked in the heat of ginger and coriander were just perfect.
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