Classy and contemporary cuisine comes together in this charming colonial-style dining establishment, named after the year the Eastern & Oriental Hotel — where it is housed — was established.
The premium grade tuna loin comes highly recommended. It is beautifully crafted and topped with a generous sprinkling of chives. The tuna is well seasoned with soy sauce and an emulsion of white truffle oil, which gives every bite an explosion of flavours.
Choice of entrees include the braised Wagyu beef cheek and Grade 7 Wagyeu fillet. The dish is delicately plated with asparagus, caramelised onion, onion cream and droplets of dark soy sauce. The Grade 7 Wagyu fillet is charmingly presented, medium rare, with its meat beautifully marbled. Comté cheese, nashi pear and fondant potatoes perfectly complement the melt-in-the-mouth Wagyu fillets.
To end the meal on a sweet note, the crepe Suzettes are the dessert of choice. A server flames the crepes at the table and the zesty flavours of the dessert, thanks to orange juice and orange peels, are elevated with a splash of Grand Marnier. When complemented with vanilla ice-cream, it is the perfect finish to any dinner.