Interestingly named as "foie gras in many ways", this starter is uniquely developed around the same luxury ingredient. I started with the pan fried foie gras served with jam of #fig and pineapple( back); foie gras cream terrine cheese (middle) and then a slice of fig topped with foie gras terrine ball coated in black sesame( front) . In this sequence of eating, there is a gradual transformation- from soft and original form of foie gras to a relatively thicker texture, giving a modern touch to this traditional French twist. Every ingredient is able to stand out with its refined and characteristic taste without dominating others
The ribeyes was marvellous. Perfectly grilled to give a crispy charred outer and a succulent tender pink inner. The potato mash at the bottom was quite finely done and buttery.
Overall Service and food is in top quality but I expect to have a more extensive #wine list. Although the manager was so nice and matched wine for our mains, the recommended Saint Emillion 2006 is quite bland. Prefer bringing a bottle of personal favourite to match with the dish.
Personally the most impressive mains is definitely "the pan fried salmon and scallop with carrot for a sweetie harmony". Each bite just gives a burst of freshness and complexity of flavour, thanks to the perfect colourful pairing of garnish: a bunch of chopped beetroot and vinegar that highlights the succulent salmon ( surprisingly my mouth is drenched with the fish stock!) ; and complemented with mashed carrot paste and basil, successfully giving a sense of completeness and harmony to the dish.
A very exciting dining experience in such a high end French restaurant which is at the same time a social enterprise- all proceeds will be contributed to Benji's centre, serving speech delay children from low income families.
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