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2012-12-22
68 瀏覽
Menu gastronomiqueJapanese scallop sashimi and celeriac, wrapped in Australian black truffleDidn't try. But I heard that there was some truffle jus on the scallops too! Lobster suspended in oxtail and black truffle jelly, accented with 'belle de fontenay' creamSuper delicate, said those who sampled this dish. Green asparagus dressed with chanterelle mushrooms, comte and jus courtHot a delicious. Very juicy, extremely fresh asparagus. You could taste the earth. Huge stem, juicy and very tender bu
Japanese scallop sashimi and celeriac, wrapped in Australian black truffle
Didn't try. But I heard that there was some truffle jus on the scallops too! Lobster suspended in oxtail and black truffle jelly, accented with 'belle de fontenay' cream
Super delicate, said those who sampled this dish.
Green asparagus dressed with chanterelle mushrooms, comte and jus court
Hot a delicious. Very juicy, extremely fresh asparagus. You could taste the earth. Huge stem, juicy and very tender but with a nice crunch of asparagus spears. Chanterelles weren't as fragrant as I hoped, but looked cute. I loved the simplicity of the dish. Just cooked with a bit of french butter. Mmm. Deep sea lobster ravioli
(see above)
Hokkaido scallops cooked with seaweed butter crowned with 'kristal' caviar
Even though I don't eat scallop I was truly allured by its fragrance. Smelled effing good. Two of them sat snugly on the ends of the plates on my left, and right, beckoning at me. Scallops seared really perfectly. Very fresh, surface was slightly crisp and browned. Again, cooked in a bit of good quality butter. Grilled lamb chops with garden baby carrot from France south
Compliments of the chef! lucky lucky. Wonderful smell again, very tender. Lamb had no gamey taste. I don't eat lamb but I found it alright too. Apparently it's 2-3 week old lamb, lightly seared, crisp exterior. Sweet baby carrot very tender. The board of rock underneath was warmed through. Kagoshima fillet in wasabi flavored seasonal vegetables
The A5 wagyu beef melted in the mouth, effortlessly. No blood water - enough resting time given . So delicious - A5 is sooo fatty. Cherry sorbet with bittersweet chocolate souffle
Extra dark chocolate used. Extremely chocolatey - the most chocolatey chocolate souffle I've ever had. Went well with the cold, tart sorbet. But the souffle was quite dense. Quite thick. But it wasn't heavy, and you didn't feel sickly like how you'd feel after eating chocolate marquise. An appropriate full-stop to a pleasurable meal. Assorted carolines
Vanilla marshmallow was like a melting lump of sugar in your mouth. Extra sweet and soft. Fluffy. Oatmeal raisin biscuit was sticky and very oily. Quite brittle. Not too remarkable. Coconut flakes cream puff and Brioche was so good - the brioche. Passionfruit brioche had a very fluid filling which was creamy and chilled. 48-hr miso-marinated cod
Marinated for 48 hours. So, so good. Very hot. Sweet and intense miso flavour; cod very smooth and...almost buttery. I wouldn't use oily to describe it. The flesh would flake easily, smoothly, under the fork, but it does not break. It slides effortlessly, one shard after the other, but it does not break in the middle. It is so good. It's more delicate than the already perfect one that Zuma makes. When I was listening to the server describe the dish I wondered what the fate of this cod would be if nobody ordered the dish? Does it go to waste? Does it marinate in the fridge for one more day? Do the chefs eat it up?Mango with sago pearls
Yoghurt-like body, with sago pearls. Topped with Pistachio nuts, which added an interesting flavour and crunch. Yummy. Properly chilled, not filling at all. Like a palate-cleanser. Like molten mango ice-cream. Apple tarte with vanilla ice cream
Delicious puff pastry, very crisp and and flaky. Apples were soft but managed to hold shape. Not mushy at all. Only mildly sweet. Vanilla ice cream quite special - as if it were slightly smoked in some way. Lychee Oolong tea $90 I ordered this. Smelled very good. Very, very hot, almost scalded myself when I gave it a first sip.
Conclusion:
The reason why I hesitated to give Cepage a smiley face is that I will only come on special occasions. Definitely not within the same year. And actually there are so many places to experiment around the area. Men might not be too satisfied because of the small portions. Delicate, but small. Impressive, but may not 'hit the spot' for all. However, for the well-decorated dining room and excellent service, and the delightful evening I had (new iPad!), smiley face it is.
題外話/補充資料：
I wonder what I could've done with the money if I'd opted for something more economical. Upgrade camera gear. mm.
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
張貼
