Bread with Olive Oil & VinegarTotally loved the texture of the bread that was covered with nuts and seeds. The olive oil and vinegar added an extra fragrance and increased the moisture of the bread without turning soggy.
Smoked Salmon Rosettes
Blinis, Citrus, Bottarga, Creme Fraiche
We had Smoked Salmon Rosettes for appetiser and that was a great start to our meal. Made of Blinis, Citrus, Bottarga, and Creme Fraiche, the salmon was tangy and fresh. The combination of the slight saltiness together with the sweet orange slice was an ingenious idea— bursts of flavours explode in your mouth. I thought I was experiencing some sort of a pyrotechnic display of fireworks in my mouth!
Cream of Mushroom
Grilled Beef StriploinTruffle Mash, Asparagus, Black Pepper Sauce
|The marbling of the beef, if any.|
Seared Fillet of BarrumundiWhite Bean Ragout, Mixed Herbs
Dark Chocolate Cake
Caramelised Walnut, Anglaise Sauce
Any dessert goes well with Anglaise Sauce. One of my favourites, the caramelised walnut added a crunch while the blueberry a punch to every bite. Dipping the cake into the anglaise sauce is at your mercy, so you can choose how sweet you want your cake to be.
Black CoffeeThe strong tasting coffee reminds me of the blue mountains of Jamacia. Strong and fine-tasting, the crema of the shot was extremely thick and frothy. At the heart of the coffee, there was no bitter powder to taste.
The National Museum of Singapore
Tel: +65 6338 8770Dinner Hours (Mon-Sat) : 6.30pm — 10.00pm (10.30pm on Saturdays)
Weekday Lunch: 11.30am — 2.00pm
Weekend Brunch: 10.00am — 2.30pm
Sunday Roast: 11.00am — 2.30pm
English Afternoon Tea (Fri-Sun): 3.00pm — 5.00pm