Our dinner started with a buggy ride by the gift shop -
Introducing Ehren the genz 0.5 selfie LOL
Everything in the restaurant looked really pretty and dainty, down to their cutlery.
Started things off with a carrot and marigold tart. I usually love all the tart-based amuse bouche but this one was quite disappointing. The tart itself was quite thick and hard (still crispy, just hard and crispy) and I don't really understand the flavour of the carrots (and I love carrots).
Marcona almond, charentals melon-
Aged yellowtail kingfish (also served in similar, problematic tart)
duck, duck, duck, cherry (served in a dry financier base and topped with cherry leather. overall texture of this snack was a NOPE.)
We also got the non-alcoholic pairing to go with our dinner! Can't remember what this is. Anyway nothing was outstanding...
Lettuce gazpacho, king crab, labneh, amur caviar. As with most places, the only role of the caviar was to make the dish taste and look more expensive. The crab was made into a piece of jelly, which was interesting.
I love sesame but this bread was topped with way too much sesame that it tasted like one of those chinese pastries / pong piah.
Roscoff onion custard, loire valley asparagus snap peas. Okay, there's a fine line between wok hey and chao tah and this was definitely chao tah.
Obsiblue prawn noodles. The broth reminded me of the 50cents prawn noodles I had in primary school. I'm not saying it tastes like it's only worth 50cents, I'm just saying that the taste is reminiscent of what I had when I was young, LOL
Red mullet, saffron, trombetta zucchini.
Ya, looks pretty and all that. But if you are charging me $288 then I expect the fish skin to be crispy at least??
Lamb Tartare (served in the similar, problematic tart)
Maimoa lamb served with eggplant, harissa, chickpea panisse. No comments.
A (bonus) cheese course! Can't remember what's all the cheeses but 1) one of them was unfortunately served in the similar, problematic tart and 2) that orange parcel was wrapped in a hard to chew leathery layer.
White peach, fromage blanc, rose. This was nice.
Black cherries, sicilian pistachio, dark chocolate.
After all the terrible tart bases (and financier) that we had through dinner, we had assumed that their pastry department was terrible. BUT BUT BUT This was amazing!! Maybe because it involved no tarts! Anyway, that "cherry" on top wasn't a real cherry but a chocolate mousse cherry!
We also got a complimentary birthday cake for the occasion! But not without a price - an obnoxious waiter referred Ehren as my future husband and when I clarified, not only did he not apologise, but he doubled down and went "okay your future, future husband!"
Lamb Tartare (served in the similar, problematic tart)
Maimoa lamb served with eggplant, harissa, chickpea panisse. No comments.
A (bonus) cheese course! Can't remember what's all the cheeses but 1) one of them was unfortunately served in the similar, problematic tart and 2) that orange parcel was wrapped in a hard to chew leathery layer.
White peach, fromage blanc, rose. This was nice.
Black cherries, sicilian pistachio, dark chocolate.
After all the terrible tart bases (and financier) that we had through dinner, we had assumed that their pastry department was terrible. BUT BUT BUT This was amazing!! Maybe because it involved no tarts! Anyway, that "cherry" on top wasn't a real cherry but a chocolate mousse cherry!
We also got a complimentary birthday cake for the occasion! But not without a price - an obnoxious waiter referred Ehren as my future husband and when I clarified, not only did he not apologise, but he doubled down and went "okay your future, future husband!"
okay.
The last time we took a photo together was like 6 - 7 years ago when he was single. I joked that we can only take pictures together when he's single LOL
Petit four trolley. We could pick what we wanted to try and I shamelessly asked for everything.
Thank you boss for the treat! (though I'll never return to marguerite again!)
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