Highly recommended. The combination of the quality of the food and the fantastic service really makes this place stand out.
My partner and I both had the 3 course fathers day menu, which consisted of a deliciously creamy duck rillette for starters, a crispy and tender pork belly for main and a coffee mousse for desert (which we washed down with a tasty hot coffee). The flavours were just superb and every course was truly delicious.
We learnt that the chef gained his experience in Michelin star restaurants in both France & London and you can really taste the high quality with every bite (wow). You can also take a glimpse at the chef as he's working through the viewing window, which gives this place an extra cool edge.
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A quaint little restaurant with a big heart. The amount of preparation and soul in each dish, even the coffee, could be felt and tasted from tastebuds to the warmth of the tummy!
Coffee: prepared just right, with a smoldering aftertaste that not many cafes are able to achieve.
Lamb Cutlets: Not only the lamb cutlets are cooked to perfection (looks and texture), the sautéed potatoes almost stole the highlight away.
Salmon Pasta: Pastas are always being overlooked in the preparation of dishes, however this particular dish showcased how a perfect pasta should be. The essence of the dish is the freshness of the Salmon. Pan fried, they kept the moisture and each layer of flesh can be pulled apart effortlessly. Not forgetting the Salmon skin, crisp and springy.
Choc Fondant and Bailey’s Ice Cream: As the title suggested, a dessert with two different characteristics that complement each other perfectly. The chocolate fondant, not too sweet with a hint of bitterness. The Bailey’s Ice Cream, fragrant with a touch of sweetness that covers the chic fondant. The Bailey’s Ice Cream is made by the chef himself.
All in all, do drop by to have a meal! It is definitely worth getting in the door and have a meal prepared thoughtfully by the chef himself.
Bon appetit!~
good food, nicely prepared. The chef knows his stuff. This is not a restaurant where the chef slaps together some ingredients. Our duck breast and lamb rack was cooked just right. They were tender and juicy.The crepes were exactly like those you would get on a Parisian street and the ice cream was melt-in-the-mouth yummy. Creme brulee was to die for.
c'est si bon
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