Wine & Chef

Chilled al dente angel hair capellini tossed in soy truffle dressing, fried shallots and a generous helping of furikake. I’d actually prefer less furikake for more of that soy truffle dressing to come through, but it was still a refreshing main to have. Scallops were very fresh.

Bed of mascarpone pearl barley risotto with soy and coriander cured Norwegian salmon fillet, plus sweet peas. Salmon fillet was flaky, moist and very tender, pairing well with the cheesy base. Liked the added ikura and tobiko that gave extra pops of savouriness.

Ordered all the options that was there - the chicken chop (pictured), fusion pasta and the pork bowl but what truly shone was their gelato desert! The coconut gula melaka gelato rlly caught my heart but okay I’m biased cause I love coconut 🤫 note that service is pretty slow tho

The Carabineros prawns were slightly overcooked, but we slurped down that delightful savoury broth that was done with white wine, garlic, chilli and garlic butter. It was also served with two slices of toasted ciabatta that were good for dipping.

Crunchy toasted ciabatta topped with pan fried soaked scarmorza cheese, parma ham and balsamic marinated cherry tomatoes. Was an easily likeable appetiser! Even better if you’re a fan of stronger tasting cheese.

Wasn’t a fan of the side salad with noodles similar to konjac noodles, but the Thai style home-made spicy tangy sauce was great with the slices of fresh sashimi salmon. They were served in pretty thick cuts!