High ceiling, dimly lit cosy classy ambiance at this European-styled restaurant. The bar area is very striking. The upper level is where the kitchen is. The chefs were looking quite serious.
|Château Martinat, Côte de Bourg @$55++|
I was soo hungry. Ever since I've started this new job, I'd be the last to arrive at any dinner gatherings during the weekdays. Much apologies to my friends!
Chewy crusty bread served slightly warm. Just spread some of those salty creamy butter on it did wonders to curb that hunger. Plus it allowed me to steal some sips of that delicious wine. Yums.
|complimentary bread with butter|
|Pâté en Croûte@$19++|
Ahh, so what's the difference between pate, terrines and rillettes? No idea man, so I did a quick Google search. Interestingly, all pâtés are terrines, but not all terrines are pâtés. All of these are basically preserved meats. Terrines are usually made of ground meat, while rillettes are chopped/shredded and pâtés are blended.
|La Joue de Boeuf @ $32++|
|closer view of the beef cheek|
Beef cheek was well-braised and the sauce was just right. Not too overpowering. The mash was enjoyable. The next meaty main course came in the form of roasted baby chicken. Lovely colour and served table-side. The staff would help to carve out the chicken. Lovely service.
|Le Coquelet De Ferme Rôti aux Herbes de Provence @$34++|
Next up, was a new dish that I had never seen before. Ivan said he ordered fish dumpling, so in my mind, they'd look something like a ravioli or such. Imagine the surprise when a large yellow sausage looking dish arrived. Hee!
|La Quenelle de Brochet Gratinée @ $28++|
As I am the group's unofficial cutter, had the honour to slice through this 'dumpling'. It was so soft! The texture and flavour was akin to tofu with minced fish. The dumpling itself has such soft, gentle flavours but the sauce (and cheese, yes?) provided a twist in the taste with its stronger flavours. If you are like me and need to know how does a pike fish look like, here is a link.
|pike fish dumpling chardonnay sauce|
To continue with our meaty adventure, next was the pork chop, served with potato wedges. The meat was adequately seasoned but it was just lacking abit of fats. The lean meat was dangerously and almost veering towards the dry side.
|Kurobuta Chop @ $32++|
|sliced pork chop|
|La Côte de Boeuf @ $120++|
|I saw you, medium rare|
Served with three types of sauces; Béarnaise, pepper, blue cheese. All sauces were pretty nice. The meat was wonderful. Thick slices of tender beef cooked medium rare. Each person still gets to enjoy a good-sized cut of the meat. Red meat, red wine. I was happy.
Lastly, our night cap included another bottle of wine. Hey, a sparkling for $30? Why not?
|Cuvée Splendid, Sparkling Wine @$30++|
And of course, we had to check out the desserts. Ordered a couple to try. Out of the lot, the least enjoyable one was the mille-feuille. The crust was not flaky. The creme brulee was a tad too sweet for me, so I went with the profiteroles. The choux was decent and who can resist ice-cream?
|Crème Brûlée @$8++|
Expect to spend about $57 to $65 per pax for a meal with a glass of wine. Recommend the La Côte de Boeuf and wines.