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Bad Timing at Jamie's Italian, Perth

Posted by  | Categories: Featured, Italian, Perth, Restaurants

It was bucketing down with rain and the wind cut through me like ice. This is not exactly the best weather to be walking through the city in search of a bite to eat. The Boy and I had just been dropped off at the Wellington Bus Station by Loris from Taste Bud Tours after an afternoon Speed Grazing in the Swan Valley. I had adamantly put my foot down refusing to return home and cook dinner. It was too enjoyable a day to return to the humdrum just yet. But we were a little peckish so I suggested we pop across the road to Jamie’s Italian for some pucker tucker before catching a cab. We were loaded up with bags of loot that we had bought along the way and desperate for a quick solution we both agreed this sounded like an easy option.

Our wise plans were to prove nothing short of stupid as it turned out that our impromptu dinner happened to coincide with the New Directions concert held at the Perth Arena only a minutes’ walk from the restaurant. Unbeknownst to us nearly every single parent of the 14,000+ teenage concert goers ALSO chose to eat at Jamie’s Italian while they waited for the three hour concert to finish. To add insult to injury these possibly clueless parents were either not educated in the Jamie way of high table turnover, or more likely they didn’t really care, and thus once completing their meals they were happy to just sit and occupy their table for a bit longer.

And they sat.

And sat.

Meanwhile at the bar overlooking the restaurant floor, it was bursting at the seams with hungry customers waiting for a table. I noticed a number people casting intense glares at the well-fed diners seated below in hope this would prompt them to feel guilty, get up and move back to the bar to give up their table. I’m surprised there wasn’t a mutiny!

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Polenta chips ($8.50)

I have to say for the first hour I was still a bit full from our Speed Grazing and was happy to snack slowly whilst taking in the whole atmosphere. My absolute favourite of the bar snacks was the crispy fried polenta chips with fresh rosemary and finely grated parmesan. These are most definitely worth the hype. Obnoxiously crispy on the outside with a soft fluffy centre I could have easily downed several rounds of these if I could have made my way back to the bar more easily to place another order.

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The World’s Best Olives on Ice ($6)

It’s a big call to call your olives the World’s Best olives but Jamie in his over confident manner is obviously happy to do so.  Large, firm green olives and black olive tapenade were served on ice with paper-thin, crispy “music bread” which was not gluten free. Olives are a very individual taste and personally I wouldn’t go so far as to call these the World’s best as the flesh was a little hard. I like my olives to fall off the pip like slow cooked meat falls off a bone.

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Sweet Mini Chilli Peppers ($9)

The sweet mini chilli peppers were stuffed with whipped ricotta, mint & lemon and were soft and delicate providing a good textural contrast to our super crunchy polenta chips. Our bar experience would have been greatly improved if our waiter brought us some serviettes and cutlery to the table with our food order. There may have been some available at the bar but as we were packed in like sardines I didn’t bother to check.

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The bar started to thin out by the time we were seated…

After what turned out to be a two and a half hour wait I was escorted to our table along with a very disgruntled husband. He had to start work early the next day, it was nearly nine o’clock and we were only just getting seated. We were originally told it would be about an hour and a half wait and had no idea that it actually would mean nearly double that! I felt terrible because I was the one that had pushed him into dining here, after our long day he would have been happy with some local take out and a night snuggled up on the couch.

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Pink Snapper Acqua Pazza ($34)

Trying to make light of the situation I persuaded him to forget temporarily the busy day ahead of him as we had undergone such a long haul to get this table and we needed to make the most of it! I ordered the pan-fried whole pink snapper with olives, garlic, wine, capers, parsley & the “sweetest baby plum tomatoes”. The wonder about fresh seafood is that you really need very little effort to make it a delicious meal. Cooked on the bone the snapper had so much flavour but I did need to eat it slowly so as not to choke on a fish-bone.

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Baked King Salmon ($26)

The Boy had a fillet of baked King Salmon served with whipped lemony artisanal ricotta, balsamic roasted winter vegetables and a zesty crunchy salad. He was understandably far too hungry to go into details of listing adjectives to describe his dish but he did comment that all the ingredients seemed extremely fresh.

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Humble Green Salad ($6) with glass of Vino Rosso Della Casa ($7.50)

We ordered a couple of nicely priced side dishes to boot. The “Humble Green Salad” contained thick, bright chunks of cos lettuce with a lemon, mustard, crushed pink peppercorns & mint yoghurt dressing and topped with a variety of mixed seeds. It tasted like it had come straight from the garden.

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Roasted Pumpkins, Beets & Squash ($6)

The Boy and I are mad for roasted pumpkin and my tired eyes nearly missed seeing it on the sides menu. Thankfully the Boy was on the ball and ensured we ordered a serve. It was layered with chunks of roasted beetroot and garlic cloves and tossed with chilli, roasted nuts & seeds. Whilst this dish in its simplicity will never fail to excite me; my bench mark for hitting the wow factor is Rockpool’s Pumpkin with burnt butter and garlic yoghurt. Jamie’s pumpkin was good, but it was not THAT good.

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Poached Winter Fruits ($9.50)

The tension across the table from our overly excessive wait for a table had dissipated. I love how good food can fix nearly everything. For dessert I really didn’t think I could squeeze much more in so I opted for the poached Winter fruits with vanilla frozen yoghurt and smashed honeycomb. While being thankful my choice was light and easy to eat I couldn’t help eyeing off all the more elaborate desserts brought to our surrounding tables. I guessing I will have to come back with a more empty stomach next time. If the Boy lets me!

Jamie’s Italian
The Mitchell Building, 140 William Street, Perth, WA 6000 | (08) 9363 8600 | www.jamieoliver.com/italian/australia/perth
 
Price:                     $$ (Entrees/Small bites $9-16, Mains $17-34)
Food:                    4/5 (simple, wholesome goodness, certainly nothing fancy but hits the sweet spot)
Service:                2.5/5 (although the table service was brilliant, please don’t tell customers it’s a 90 minute wait when it is actually 2 & 1/2 hours)
Ambience:          4/5 (noisy, energetic and vibrant)
Drinks:                  3/5 (very Italian focused)
Total:                     13.5/20 

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Our Wedding Gift to Each Other: Waku Ghin, Singapore

Posted by  | Categories: Degustation/Fine dining, French, Japanese, Restaurants, Singapore

I cannot believe it is nearly six months since the Boy and I tied the knot in Phuket.  I still have a long backlog of blog posts from our wedding holiday that I desperately need to finish. Normally I am such a disciplined person and I think part of my procrastination is because I’m sad that it’s all over and our lives have settled back down to normal. I have finally decided to bite the bullet and plan to complete the last of my wedding trip blog posts over the next few weeks including our time in Thailand which was followed by our four day eating binge in Singapore.

Once we arrived in Singapore glowing with post-nuptial love our serotonin levels were high and thus so were our appetites so we filled our days with sleeping, eating and drinking. For our wedding present to each other we both decided that a gift was far too traditional and wanted to have an experience together instead. Memories are always more precious than materialistic objects and some of my best memories are of course involving food. So the Boy suggested I pick anywhere regardless of price to enjoy a meal of a life time together.

In Singapore that is no easy feat. This is a city known for its fine dining and the decision wasn’t an easy one. Our last trip to Singapore we dined at Guy Savoy’s celebrity restaurant so I wanted to choose something other than traditional French and settled for Chef Tetsuya Wakuda’s Waku Ghin at Marina Bay Sands. Ok so there IS a bit of French influence in Tetsuya’s style but it is very Japanese focused. A fusion of two of my favourite cuisines! A perfect way to celebrate the fusion of two people!

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At the Bar

Waku Ghin serves a ten course degustation only and you are advised to book your table well in advance as they have a reasonable waiting list and only seat 25 people each evening.  They have been awarded number 68 in the San Pelligrino World’s 100 Best 2013 and achieved 11th place in Asia’s 50 Best. I have always fantasised about having a world trip where we visit as many restaurants as possible off these lists, so it was fitting that one of them should feature on our wedding holiday (Note this is NOT our honeymoon!). I had emailed in advance to notify them of my gluten free requirement and asked them if they needed me to bring gluten free soy sauce with me.  They do not have their own gluten free soy available so I was grateful I had been lugging it around in my luggage all the way from Perth.

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My cocktail before the carnage

After making a bit of a spectacle of myself at the bar by knocking my cocktail over with my animated flying hands we were shown to our dining room which only seated four people. A lovely Japanese couple were just finishing their meals and left shortly after we arrived giving us the whole room to ourselves.

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Our supply of seafood for the evening

Our chef for the evening came out and introduced himself before presenting to us a box filled with all the seafood delicacies we were about to commence devouring. Everything looks so exceedingly fresh and some creatures where still alive.

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Salad of Buratta Cheese with Dried Tomato and Rocket Fennel

Our evening started with a salad of Buratta cheese with dried tomato, rocket and fennel. Burrata means “buttered” in Italian and you will understand where this fresh cheese got its name when you taste it.  It literally oozes creaminess and paired nicely with the full rich flavour of the dried tomatoes. It was the perfect lead into the following much more opulent course.

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Marinated Botan Shrimp with Sea Urchin and Oscietra Caviar

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A close up ;)

Next up was one of Tetsuya’s signature dishes, the marinated Botan shrimp with sea urchin and Oscietra caviar. Mind blowingly creamy and luxuriously luscious this dish left us hanging on the edge of our seats for more. The balance of salty caviar, sweet shrimp and custardy uni was an orchestra of perfection.

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Slow cooked John Dory with Roasted Eggplant

Our next course was some slivers of slow cooked John Dory layered with smoked eggplant and drizzled with a richly flavoured chicken jus. The fish was slippery soft and melted in the mouth like sushi. I am a big fan of slow cooked anything; it introduces such a silky element of texture to ingredients unobtainable with traditional cooking methods.

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The Chef preparing the bed of rock salt for the Crab

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Both legs are placed on the rock salt and steamed.

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Such simple but precise preparation

Our fourth course was a steamed Alaskan Crab claw with lemon and olive oil. With such simple preparation and very few ingredients the secret of this dish’s success was in the freshness of the crab. The chef shows us the bright red crab claws before proceeding to steam them on a bed of rock salt on the grill right in front of us.

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Steamed Alaskan King Crab with Lemon Scented Extra Virgin Olive Oil

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Steamed Alaskan King Crab with Lemon Scented Extra Virgin Olive Oil

Once cooked to perfection he dressed them with just a light splash of lemon scented olive oil. And it needed nothing more. With four courses down and our eyes wider than saucers we sat on the edge of our seats ready for more.

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Live Tasmanian Abalone

Our next course was live Tasmanian abalone served simply with fregola, tomato and basil for the Boy with the fregola omitted for my gluten free version. This was my first time having fresh abalone.  I found it a little disturbing watching the live abalone squirm before my eyes as the chef cooked it on the stove top.

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Tasmanian Abalone with tomato and basil (GF)

I consoled myself with the thought that that surely these creatures don’t have enough awareness of self to suffer? I was surprised to find the abalone a little chewy and tough but not having tried it before I’m not sure if this texture was to be expected? Maybe the abalone eaters out there can educate me better.

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Fresh Canadian Lobster

The next course was certainly one of my favourites; braised Canadian lobster with tarragon. Although I have enjoyed Australian “lobster” countless times I only recently tried Maine lobster for the first time at Sky on 57. Anticipating it to taste much the same as crayfish I was astounded by the lobster’s delicate textured richness. I didn’t realise I would get to try it again so soon.

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Braised Canadian Lobster with Tarragon

Waku Ghin prides itself on its fresh produce which is flown in fresh and often live each day. Our Canadian lobster was prepared in front of us braised in a robust flavoured tarragon sauce that is made with stock from the lobster’s shells. The rich sauce balanced the sweetness of the oh-so-tender lobster precisely. I cannot wait to eat lobster again sometime.

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Oh … the anticipation

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Grating our fresh wasabi

Wagyu is such an overused term in the restaurant world and I never realised how truly amazing it can be until we tried Waku Ghin’s version. They serve Ohmi Wagyu beef which comes from the Shiga prefecture in Japan. This type of Wagyu is considered to be distinctive from other types as it is the only type with fat that has “viscosity” which gives it that incredible dissolve-in-your-mouth sensation.

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Japanese Ohmi Wagyu from Shiga Prefecture

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Japanese Ohmi Wagyu from Shiga Prefecture with Wasabi and Citrus Soy

Cooked with utmost precision this meat needed minimal garnishes and was served simply with some freshly grated wasabi, garlic chips and light citrus soy.  It had the texture of butter and was truly like no other cut of beef I have ever tasted. The chef was so flattered with our crooning that he offered us another serve which we both wildly agreed to.

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Consomme with Rice and Snapper

It was hard to believe our evening was drawing to an end and we were up to our last savoury course. This last course was a bit of a let-down considering the repeated wow factors we had received consistently throughout our evening. The Boy was served a consommé with rice and snapper which was tasty but had no specific element that amazed him in any way.

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Polenta with Ratatouille

My gluten free version didn’t even contain any fish. I received a small bowl of polenta with a scoop of ratatouille. I am a huge fan of ratatouille; it reminds me of my father’s cooking however considering the price of our meal I expected a replacement dish with a bit more effort.

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Gyokuro green tea

Before being moved into the lounge room for desserts, we were given some gyokuro green tea. Gyokuro is considered by the Japanese as the finest green tea and has a very delicate, sweet flavour. The tea is grown under shade cover, usually made from reed or straw screens, for around three weeks before harvesting. Reducing the available sunlight alters the level of photosynthesis in the young leaf buds thus reducing the chlorophyll concentration in the leaves. This has a direct effect on the proportions of sugars, caffeine, amino acids and flavonoids resulting in a much milder and sweet taste.

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Marina Bay Sands

For dessert we were moved in to the main dining area which overlooked the stunning skyline of the Marina Bay area. Our first dessert course was a salad of raspberry with wasabi and honey granita. This dish was more of a palate cleanser than anything else and whilst it was refreshing it didn’t have any of the elements of excitement we were anticipating.

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Chocolate mousse cake with vanilla and macadamia

The Boy’s main dessert came complete with a message of “Congratulations” for us smitten newly-weds. His chocolate mousse cake glistened like a mirror and I was so jealous it had gluten and I couldn’t steal a mouthful. Gluten schmooten….no fair!

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Fruit platter

My envy deepened as I looked down at my replacement option; a fruit platter. Whilst each piece of fruit had obviously been carefully selected and prepared it was still just a fruit platter nevertheless. I confess this was my only real disappointment of our evening.

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Petit fours: vanilla and pistachio macarons, chocolate orange mousse, meringues and tangerine jellies

Our night ended with some very moreish petit fours; vanilla and pistachio macarons, chocolate orange mousse, meringues and tangerine jellies. The kitchen kindly separated the gluten free ones to avoid any confusion. I was able to have most except for the orange and chocolate mousse which the Boy took great pleasure revealing to me how amazing it was via his facial expressions and rolling eyes.

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Our extra petit fours

Accustomed to missing out on some foods I still gain some level of enjoyment just by watching love ones eat so I requested to our waiter to bring us some more petit fours so I could watch my husband savour the flavours once more. It made a great series of photos but to maintain his privacy I’mu afraid you won’t get to see them!

Waku Ghin was quite possibly one of the most expensive meals we have ever eaten with the end bill entering the four digits for just two people.  Was it worth it? Eight out of our ten courses left us amazed, impressed and totally nailed the wow factor that I would expect to receive for such a price. The two courses that lacked wow were still executed beautifully and I cannot fault them with anything specifically except for the fact they just weren’t incredible like the remainder. The service doesn’t skip a beat with a warmth and friendliness that you don’t always see at fine dining establishments.

My answer; yes it was worth every cent.

Waku Ghin
The Shoppes, Atrium 2, L2-02, Marina Bay Sands, 10 Bayfront Avenue, Singapore 018956 | +65 6688 8507 | www.marinabaysands.com
 
Price:                     $$$$$
Food:                    4.5/5 (they just need a little bit of work on their desserts)
Service:                5/5 (impeccable)
Ambience:          4.5/5 (feels exclusive and special)
Drinks:                  4/5 (a very extensive bar; with a very wide price range)
Total:                     18/20

Ocean Restaurant by Cat Cora at S.E.A. Aquarium Singapore

Posted by  | Categories: Attractions, Restaurants, Seafood, Singapore, Travel

Our post wedding stopover in Singapore consisted of four days of non-stop eating, drinking and sleeping.  After having our whole week in Thailand planned down to the minute, it felt like a luxury to be somewhere on holiday without any schedules and we made the most of it. One of the few tourist attractions I wanted to see was the new marine park S.E.A. Aquarium opened on Sentosa Island.  Just a tip, there are two marine parks on Sentosa. The original one is called Underwater World is hideously out-dated and not worth wasting your time. S.E.A. Aquarium in Resorts World is the second addition and is contrastingly modern, huge and very impressive.

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Strait of Malacca & Andaman Sea

S.E.A. Aquarium is home to over 800 species of marine animals which are divided up into regions around the world. Amongst its many breathtaking tanks, S.E.A. has the world’s largest aquarium which you can view from a massive viewing panel measuring about 36 metres long and 8 metres in height. Swimming in this vast man-made structure are many of the gentle giants of the sea including a “flock”  of graceful manta rays, leopard sharks, saw fish, mahi mahi and goliath groupers.

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Open Ocean tank view from Ocean Restaurant

Ocean Restaurant by Cat Cora is the Aquarium’s celebrity restaurant located inside the venue directly facing the main tank. Cat Cora is the only female chef from Iron Chef America and her signature dishes tend to reflect her Greek heritage and southern US upbringing. Her restaurant strives to help protect our world’s marine ecosystems and only serves sustainable seafood.

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Our table was right up next to the action.

The marine park is quite a size and took us some time before we found ourselves at the restaurant by which we were informed we only had half an hour to order and eat our meals as they were to shut the restaurant for 1 hour before reopening for dinner service. To maximise our dining experience on such a strict time restriction we ordered three entrées to share between us and asked for them all to be brought out a once.

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Sous Vide 48 C King Salmon

Cat Cora’s signature dish of sous-vide King Salmon may as well have been butter it was so soft. It needed no encouragement with a knife and was slipped onto our forks and down our hatches perhaps a little too quickly to truly allow us to appreciate its perfection.  This slice of heaven was served with a generous scoop of sustainable black caviar, a dwarf little pear marinated in Prosecco and coated in crushed almonds, some tart vine tomato jelly and what was meant to be water cress but really looked more like chicory.

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Tuna tataki salad

The tuna tataki salad was also made using sustainable tuna and came with cucumber mint yoghurt and curried oil.  A couple of pixie sized pickled sumac onions created a bit more balance on the plate. Seared lightly on the outside the tuna was delicate and soft but nowhere near as impressively velvety as the salmon. Each condiment brought an interesting layer of flavours and left us feeling teased as we knew our half hour was soon to be up.

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Tuna tataki salad

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Trio of tacos

Our trio of soft tacos included a perfectly browned Hokkaido scallop with pineapple salsa, diced Japanese sweet prawn with asparagus verde and the third one came with more of that silky salmon topped with some avocado. Each taco tasted like its ingredients were plucked fresh from the sea making this was a hard dish to share as each taco was a stand-out in its own right.

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Trio of tacos

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Manta ray

As we tried to divide up each taco the aquarium suddenly burst into life.  It was feeding time and the previously calm fish quickly grouped into schools and started to swim themselves into a frenzy.  The manta rays began gracefully swimming large loop-the-loops scooping up all the debris from the mêlée.  It was quite a sight to watch as we finished of our meals. We had barely raised the last mouthful to our lips when our waitress came over informing us we had to make our way to leave shortly.  I found it odd that we weren’t allowed to sit in the empty restaurant for a bit longer to digest our food and gaze on the spectacle in the tank. Upon asking this request I was told there was some training held during the hour they are closed and so all customers have to leave.

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Trio of tacos

Despite being a bit of a whirlwind experience for us we thoroughly enjoyed our experience at Ocean. If fish are your thing, a visit to the S.E.A. Aquarium is an absolute must-see sight of Singapore. Be sure to book a reservation at the Ocean restaurant at a time that affords a more relaxed normal style of eating than we had.

Travelling to Singapore? Be sure to checkout the Lonely Planet Singapore City Travel Guide before you go!

Ocean Restaurant by Cat Cora
S.E.A. Aquarium Resorts World Sentosa, 8 Sentosa Gateway, Singapore | 65-6577 8888 | www.rwsentosa.com/language/en-US/Homepage/ThingsToDo/MarineLifePark/SEAAquarium
 
Price:                     $$
Food:                    3.5/5 (not exactly a fine dining experience but fresh produce and clean presentation)
Service:                2.5/5 (maybe would have been less abrupt if we had dined at a more appropriate time)
Ambience:          4.5/5 (be sure to get a table next to the aquarium)
Drinks:                  3/5 (hard to fully assess as ordered a glass of house white in a hurry)
Total:                     13.5/20

Blowing the budget at Guy Savoy, Marina Bay Sands, Singapore

Posted by  | Categories: Degustation/Fine dining, European, Featured, French, Luxury, Restaurants, Singapore, Travel

After landing in Singapore on the overnight flight from Perth I was accompanied by the Boy and one of my business partners Woki to attend a friend’s wedding at the Fairmont Hotel. Not willing to be discouraged by our lack of sleep we refused to waste our free day and spent most of it exploring the city. We conveniently ended our self-guided tour at Ku De Ta which is situated on the 57th level of one of the three Marina Bay Sands (MBS) towers. Sipping our drinks we watched a blanket of dark ominous clouds slowly envelop the city from our viewpoint on high and by the time the tropical storm reached us we were all seriously hungry. We headed back downstairs in search of some food.

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The storm just starting to come in (photo courtesy of Woki)

Back on the ground floor foyer, we were served by a small framed, elegant woman who kindly took great trouble to ring around a few restaurants in the complex in search of a table. She managed to secure us a booking at Guy Savoy, one of the “celebrity restaurants” at the Casino. The only time available was just an hour away yet there we stood all wind-swept, sweaty and in no way presentable for fine dining.

Jumping in a cab the Boy, Woki and I made a mad dash to return to our hotel but as we crawled inch by inch through peak hour traffic I started to feel the tension among us rising.  By this point, the monsoonal downpour was in full force and I could barely see the road in front of us. Jumping out of the cab to proceed on foot was completely out of the question!

Upon our return to Fairmont Hotel we quickly raced upstairs dripping wet to our rooms. With my heart pounding in excitement I flurried about spraying my hair with a ton of hair products and my face with a lathering of makeup. After the finishing touch of a smear of bright red lipstick I prayed my transformation into something more elegant was successful.

However, our building anticipation was not to end there. It almost felt like fate was against us as we ended up taking the wrong train, got off on the wrong station and then took a full circle route on foot of the entire MBS complex before we could actually find the restaurant.  Let me tell you, it is not well signposted and MBS is huge!

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Canapés: Foie gras “club sandwich”

A little flustered and nauseatingly hungry we were seated at our table ready for the fun to begin.  Our meal was kick-started by a few adorable bite size canapés.

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Canapés: Parmesan “gaufres” with black pepper mignonette

The gluten eaters received a pint-sized foie gras club sandwich and similarly Lilliputian cube of parmesan waffle.

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Canapés: Beetroot, black truffle, herb purée

My gluten free canapés included a spoonful of miniature cubes of beetroot sprinkled with black truffle on a herb purée and some finely grated apple with baby celery leaves on an almond crumble.

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Canapés: Celery & green apple with almonds

As we allowed these flavours to entertain our palate, our waiter wheels out an old polished wood trolley with a whole leg of Joselito’s Ibérico de Bellota Jamón. Ibérico jamón is a type of ham made from black Iberian pigs that are kept free range on pasture and oak groves where they feast on a diet of acorns, grass, herbs and roots. Joselito’s Ibérico jamón is world famous for being the best ham in world and wholesale prices start at around $600 for a small leg and can get well over $3000-4000 for an aged leg. They pride themselves on raising “happy pigs” and believe this is a major factor in their meat quality.

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Spanish Iberico de Bellota Ham (Aged for 3 years from Castill y Leon, Joselito)

The waiter carved in front of us about a dozen slices straight off the bone. Dark purple in colour and with multiple thread-like veins of white fat coursing through the meat; the wafer thin slivers of ham nearly dissolved on contact with my tongue. Eating Joselito jamón is quite an unforgettable foodie’s experience and I highly recommend that you try it yourself if you ever have the chance.

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Bread

The unusual pretzel shaped bread was unfortunately not gluten free and as there wasn’t any gluten free bread option I had to satisfy myself by just having a brief sniff of its fresh doughy aroma. I cannot deny it is always a little disappointing when I visit fine dining institutions such as this and a gluten free bread option is overlooked.  Not that I really needed bread given the enormous meal we were about to enjoy!

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L’amuse bouche

Our Amuse Bouche was a chilled Vichyssoise-styled soup made from leek, potatoes and cream.  The addition of fennel gave a slightly sweet and refreshing after-taste. Curiously hidden under the small mug of thick soup contained two little half spheres of fennel and leek “royale”, basically a smooth lime green custard topped with minuscule little micro herbs and pea sized blobs of herb purée.  With the subtle sweetness of the fennel in the soup still lingering, this little dollop served to extend and enhance the ambrosial experience with utmost precision.

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Crab with multi-coloured beetroot variations.

Both the Boy and Woki ordered the “crab with multi-coloured beetroot variations” for their entrée.  The concept of this dish was to “marry land and sea”. The blood red and lemon yellow shavings of roasted beets were curled into cone like flowers.  Each little beet “flower” was filled with a foamy light beetroot blancmange followed by delicate portions of the cooked Australian Spanner crab meat.  Savoury shortbread crumble and flecks of beetroot crisps sprinkled over the dish to add more complexity.

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Smoked golden beetroot tartlet

Alongside the salad was served a warm golden beetroot tartlet containing hints of cardamom and orange.  The pastry collapsed in the mouth like fairy floss.  It lay on top of a wafer thin square of transparent paper that looked a bit like cellophane.  We were informed this was salt paper and was entirely edible. Despite the tart being the accompaniment, both the boy and our companion agreed it was the star of the two components.

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Mosaic of poulard, foie gras and artichoke, black truffle vinaigrette (Photo courtesy of Guy Savoy restaurant)

This photo of my entrée is not my own and is courtesy of the restaurant.  My mosaic of poulard, foie gras and artichoke was by far and by large the highlight of the evening yet for some strange reason it completely bypassed me to take a photo.  Like a bizarre form of savoury layer cake, thick door stop-sized slices of young fattened poulard, wedges of soft foie gras and similar textured artichoke sat relatively unimpressively on my plate.  They were accompanied by two precisely equal sized blobs of black truffle vinaigrette.  The appearance of this dish does in no way make one’s mouth water; which is perhaps why my photography was overlooked.  However just one mouthful of these three simple ingredients with a conservative smear of the vinaigrette and you will change your mind forever. This dish was absolutely mind-blowing; the rich buttery elegance showed true respect for the ingredients with no need for embellishment.

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Chestnut Royale

As we waited for our mains to arrive out came a little prequel, some sort of intermission entertainment I guess; named the Chestnut Royale.  Now I am quite partial to chestnuts, yet I rarely see them feature on the menus in Australia. They always conjure up memories of walking down the streets of Paris where street vendors roast them everywhere in the winter. This innocent looking dish was quite a taste sensation.  A perfectly formed dome of smooth chestnut custard sat swimming in a light bed of chestnut milk.  Carefully placed on top a milk glazed chestnut glistened under the dim lighting garnished with tiny little pygmy sized celery leaves and chestnut chips.

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Shoulder of Australian wagyu in two preparations, young carrots

Woki thoroughly enjoyed his “Shoulder of Australian Wagyu in two preparations”.  By using an oyster blade steak or “paleron” as it is called by the French, the meat contained wondrous marbling and flavour.  The first portion was braised in a red wine jus topped with baby carrots and a black pepper mignonette.  The second portion of beef was purely just seared and garnished with dollops of wasabi.  Both portions of beef sliced like butter at room temperature as good Wagyu should.

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Potato Maxim’s

The accompanying side dish of potato Maxim’s and bitter greens was comparatively lacklustre and did not wow Woki at all.

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Pan-seared duck breast with eggplant gianduja sauce

I ordered the pan seared duck breast with eggplant “gianduja” sauce and “au poivre”.  I was informed by our waiter that in order to achieve the creamy pate-like texture of the meat the duck breast was seared, then cooked sous vide, and then finally seared again. On my plate balanced so carefully like a stack of cards were thin slivers of eggplant served with gianduja chocolate sauce. The sauce tasted a little reminiscent of Nutella due to its high hazelnut content. Tiny little purple delight flowers scattered amongst the eggplant giving a splash of colour and bitter flavour. The duck was richly flavoured and buttery tender and left me wanting more.

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Potato “tagliatelle”

My side dish was potato tagliatelle; thin ribbon like curls of deep fried potato.  This was the only dish I ate that I felt was a little lacking.  Perhaps some seasoning would have improved this element however even if that were the case it felt a little mismatched to the fabulous duck dish.

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Saddle, rack and shoulder of lamb “land and sea”

The Boy ordered the “Saddle, rack and shoulder of lamb; Land and Sea”.  Unfortunately for him, after being left relatively unimpressed with his entrée choice his main didn’t manage to suitably wow him either.  The main part of his dish contained a roasted rack of lamb placed on an almond and hazelnut praline.  The saddle of lamb was stuffed with bamboo clams and pan roasted. Next to the lamb I recognised some emerald-green samphire on his plate; something we were introduced to during our beautiful lunch at Millbrook Winery last year where the chef forages it from the banks of the Swan River.

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Saddle, rack and shoulder of lamb “land and sea”

The second part to his dish was his favourite. The shoulder of the lamb was braised and wrapped in thinly sliced potatoes and topped with sprinklings of purple potato crisps.  I recall the waiter mentioned that this component contained melted onions so I didn’t get to taste it! This dish was apparently seasoned in the bamboo clam jus.

By this point in time in the night I was starting to receive a number of subtly concerned looks from the Boy and knew he was worried as to how much this meal was going to cost us.  He is never been one to be a killjoy by any means and during our near fifteen years together we have shared some highly priced memorable meals together.  But he is also a sensible man, and he knew all too well that just coming over to Singapore alone was breaking the budget so close to our wedding, so enjoying a four figure fine dining experience was definitely going to break the bank. A smart move from me at this would have been to proclaim total fullness and call it a night.

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The cheese trolley! OMG!

And then out came the cheese trolley.  And all my sensibility went out the window. My thoughts of finances, savings and budgets temporarily felt incredibly less important.  Our dinner companion Woki was no help either. Being a father to two little ones means he rarely gets to experience such incredible culinary excellence and wanted to make the most of our evening. After a long consideration we settled for three cheeses: the curious looking Mimolette, Fourme d’Ambert and most dear to my heart Saint Marcellin; a cheese produced by my late uncle Jeannot’s factory in the Alps of France.

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Cheese: Fourme d’Ambert, Mimolette, Saint-Marcellin (clockwise from the front)

The Fourme d’Ambert is a very mild blue cheese that is considered to be one of France’s oldest cheeses dating back to Roman times.  It is a semi-hard cheese made with cow’s milk and has a luscious creamy texture and leaves a slightly sweet earthy mushroom after-taste.

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Cheese: Saint-Marcellin, Fourme d’Ambert, Mimolette (clockwise from the front)

The Mimolette had such a curious appearance that it was our wild card choice for the evening.  The cheese looked like a cross between a rock melon and a dusty cannonball.  It was a hard round ball with a pocked dimpled surface. I later learnt that the dimpled appearance is actually due to the activity of surface mites that burrow their way through the surface rind which in turn allows the cheese to breathe and mature. From the heart of this bizarre rock, our waiter scooped out some bright orange brittle cheese.  It tasted quite unexpectedly sweet and caramelised, and felt like you were eating a hybrid of fudge and cheese, but in a good way.

Our portion of the Saint Marcellin cheese regrettably wasn’t  warmed to room temperature and thus failed to relax into that sexy goo I have enjoyed many times before. I was very disappointed because for a number of years I have been talking up about this cheese to Woki. It is not easy to come by in Australia and this was his first time trying it.

For some reason the next two following pre-dessert dishes managed once again to escape my camera.  I think I was a little distracted by my growing concern as the impending bill.  Our first pre-dessert was so delectable that Woki jokingly exclaimed to the waiter that it was “no good” and that we all requested another one.  His sarcasm was lost on our waitress and with a worried look she scuttled away to get us another serve.

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The petit fours trolley

We were too full to order a dessert but were tempted by the trolley of “petit fours”-styled mini-serves of ice cream, sorbet and biscuits and each tried a little portion for ourselves.

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Earl Grey Sorbet

Just when we thought the near theatrical dining experience was over, as I sipped on my peppermint tea an Earl Grey Sorbet was delivered to our table for a final palate cleanse.  Served on top of a black pepper crème anglaise the subtle flavours of the bergamot from the tea left a very refreshing end to our wondrous meal.  Suffice to say, the Boy was right; we are still paying back our share of the meal to Woki!

Guy Savoy
The Shoppes, Atrium 2 L2-01, Marina Bay Sands, 10 Bayfront Avenue, Singapore 018956 | +65 6688 8513 | www.guysavoy.com
 
Price:                     $$$$$   
Food:                    4.7/5 (my choices were nearly faultless but there were some hits & misses at my table)
Service:                5/5 (very knowledgeable and attentive with a noticeable lack of any pretension)
Ambience:          3.5/5 (a little formal and stuffy but some fabulous views)
Drinks:                  4/5 (very extensive wine list but a considerable mark up on bottle prices)
 
Total:                     17.2/20