Wednesday, October 9, 2013

Bar-Roque Grill @ Amara Hotel, Tanjong Pagar

My first restaurant week, ever! Booking was a breeze through DiningCity. 830pm at Bar-Roque Grill Amara Hotel. They were doing a surprise menu, so I didn't know what to expect. Had a suspicion that they'd might do tart flambee, and that hunch was right!

Bar-Roque Grill Restaurant Week Dinner Menu

Arrived half an hour earlier, and was seated with no problem. Outdoor seating, and the weather was a little warm. The tables weren't that far from one another, but they weren't elbow length away. Just an elbow and a half probably?

outdoor seating
crispy pork terrine (supplement $6++)

Thought the service staff gave us the wrong dish. Was thinking, "Did we order crab cakes?" Haha, then realised...oh, crispy pork terrine.

pork terrine

Not sure why, but my mind was thinking of pate-looking terrine. This crispy version was interesting, as the texture was not the smooth, dense pate-style but rather small little chunks inside. Mildly flavoured and it was not funky, not at all.

Chose char-grilled octopus salad as the other appetiser.

octopus salad (supplement $6++)

Octopus was tender, though it was somewhat lacking the char-grilled smokey flavour. Rather clean tasting. Liked the crispy almond sprinkle as it added contrast to the bite.

Ordered a glass of restaurant week wine (french) to go along with our food.

RW white wine (@$10++)

For mains, there were four choices; Smoked Sausage and Mustard Braised Pork, or Baked Salmon, or Ravioles "Royan", or Grilled Wagyu Flank Steak.

Guess which one we ordered? One meat and one carb.

Grilled Wagyu Flank Steak (supplement $12++)
medium rare

The friendly service staff said that chef would usually do medium for wagyu flank and to quote, "That would be perfect." I was hesitating because we usually have steaks done medium rare. Hahaa. At the end, medium rare it was. The outer sides were a bit tough but the middle parts were all pink. Flank is still the tougher cut, with some beefy flavour and goes well with a sip of wine. The mash was smooth and good. Mildly flavoured.

Am beginning to think that chef seems very gentle with the seasoning. Flavours were mild and one could taste the ingredients for what they are.

Ravioles "Royan" with root vegetables and gruyere cheese

Best dish of the night, goes to the Ravioles "Royan". Perhaps, I was looking for stronger flavours and this dish has it. One could taste the mushroom, carrots, cheese and crispy shallots. The ravioles were tiny tiny square parcels. So cute. A spoon would be much more efficient in getting those delicious bits into the mouth, all at once. Cheese was not overpowering, it brought the ingredients nicely, together.

Due to some miscommunication (they thought we ordered tart flambe, I thought I ordered but in actual fact, didn't), we got The Classic - Bacon & Onions Tart Flambee. Chef's must-order Alsatian dish. Offered on the house. Heehee. Thank you, gentlemen!

Tart Flambee would do as a nice savoury starter to share over some drinks.

Tart Flambee - The Classic (bacon and onions)

Was really, seriously stuffed to the max by then. But of course, there's still room for desserts.

creme brulee
apple pie

Liked both the desserts. Creme brulee had a nice crisp thin sugar crust and the custard tasted just right. Sweet and not too creamy. Apple pie sweetness was natural, and the pie crust was quite yummy. Homely.


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