We were lucky to be seated at courtyard area WITHOUT having reservation. However, it's definitely dim and romantic setting, so this would be food bloggers' nightmare for taking pictures!
White: Tolloy Pinot Grigio 2010
Red: Seven Terraces Pinot Noir 2009
Starter: Caramelized Lamb Shoulder
I have to say this dish was definitely my favourite. The lamb was cooked well-done and how it is slightly burnt (or caramelized) outside was just perfectly complemented by sweet & savory sauce. I don't know what it is, but the sauce had some kind of fruity tone to it. Also, garlic chips, red pepper and delicate veggies all worked well with the meat.
Main 1: Duck Breast with Foie Gras terrine
I am not a big fan of duck but this dish definitely broke that stereotype for me. As you can see in the photo, the duck was slightly pink inside and super juicy throughout. Sweet Carrot ginger sauce, Foie Gras terrine, and grilled eggplant all complemented and enhanced the flavor of duck breast.
Main 2: Smoked Sablefish Gnocchi
Compared to the starter and Duck Breast, this had more of a simple flavor - smoked sablefish. Gnocchi was super tender and it melted in your mouth. Puggy was telling me that his homestay mother's homemade gnocchi was chewier than this. To be honest, I don't know how the BEST gnocchi should taste like but I liked this one.
Dessert 1: Tonka Bean Creme Brulee
I loved the fact that it was full on flaming when it arrived to the table! This creme brulee was very good with a kick of Tonka bean aroma. To me, it tasted more like spicy vanilla and cinnamon-ish. The cookie/cracker/pastry thing beside it had a better use with our dessert #2.
Dessert 2: Chocolate mousse with Raspberries
I actually forgot the full name for this feature dessert and my friend google cannot find it for me neither...Anyways, it was essentially a very rich chocolate mousse with raspberries and vanilla creme on top. The green thing on very top is actually white chocolate piece. (I actually thought it was a watermelon skin lol) This was very smooth and rich flavored dessert but in lacked a contrast in texture.For example, Creme brulee has that lovely burnt sugar crust that makes it more interesting. So, we ended up crumbling the cracker/cookie/pastry thing served with Creme brulee in to this dessert. Then, Voila! it was perfect! :)