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2012-09-14
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Returning to The BIG Group's EST steakhouse at The Intermark.After slicing through EST's steaks earlier, we're sampling the starters and non-bovine mains now. Eggplant and egg, plated in perfect harmony: barbecued eggplant, its succulence playing off the creaminess of a poached egg on crispy short-crust pastry with fried cauliflower florets and tahini mayonnaise (RM38++). Tastes idiosyncratically Indian in influence. Lamb loin roast with pumpkin risotto (RM89++). The tea-smoked meat: a Maillar
Returning to The BIG Group's EST steakhouse at The Intermark.After slicing through EST's steaks earlier, we're sampling the starters and non-bovine mains now.
Eggplant and egg, plated in perfect harmony: barbecued eggplant, its succulence playing off the creaminess of a poached egg on crispy short-crust pastry with fried cauliflower florets and tahini mayonnaise (RM38++). Tastes idiosyncratically Indian in influence.
Lamb loin roast with pumpkin risotto (RM89++). The tea-smoked meat: a Maillard-crust marvel. The rice: a watery flop of wishy-washy flavor. But the lamb makes this worthwhile.
Salmon trout fillet, smoked over beech wood, then grilled and served pink with roasted asparagus (RM79++). Flawless fish, a far cry from moisture-challenged food court versions.
ore chocolate, this time in a rich souffle with hazelnut sauce and sorbet. Also delicious, but following this, we've been trying to stay away from chocolate until further notice.
Tea cocktail: Tate's Ally Meet Early (Earl Grey-infused Tanqueray no. 10, aperol, lychee liquor, lime juice, sugar, egg white).
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