Scrumptious fusion fare under soothing mood lighting that gives way to after-meal entertainment and drinks – it’s all happening here.
A good starter is the foie gras pate with its smooth texture carrying good intensity with a well-balanced combination of caramelised onion marmalade and cranberry sauce.
The herb-crusted New Zealand rack of lamb is a good choice for a main as it is cooked to perfection – the meat is juicy with a crisp outer layer. Though lacking in creaminess, the side of dauphinoise potatoes has succulently soft layered textures that make it an ideal starch to the dish.
Another noteworthy main is the Margaret River Wagyu ribeye. The Australian Wagyu is cooked perfectly to medium rare, complemented with a generous volume of sauce. It manages to deliver on its promise of marble score 6 as the meat melts in the mouth with an excellent palate sensation.
A deserving wrap-up of the meal is the chocolate lava purse. The gateau concept dessert resembles a phyllo purse with a crumbly pastry that cracks open to reveal thick, melting dark chocolate which partners well with a scoop of premium vanilla ice cream.