The Food
The restaurant boasts a menu of new items previously not found at its Chomp Chomp outlet. Perk yourself up with the Salad of Mesclun, Walnuts, Blue cheese, Pear & Asparagus, Shallot herbs Vinaigrette ($15.90). The cripsy leafy greens drizzled with the refreshing in-house salad dressing which accentuated the taste, literally bursting with flavours, was a inviting appetiser to begin with. The pear and blue cheese added a twist to the salad, giving it a bittersweet yet salty hint, while the walnut balanced it out with a crunchy texture. Seafood lovers can look forward to the house specialty would be the Seasonal Oysters served either fresh or baked. A firm believer of offering only the best in freshness to his patrons, Thomas imports different kinds of oysters from over the world, depending on their season. The large Baked Oysters were served with the egg-yolk atop and stuffed with spinach fillings to retain the lusciousness of the oyster within, hence keeping its flavour sealed within the oyster. One bite and one could taste the freshness oozing out from within, such an indulgence to the senses!
A unique dish to endeavour will be the Roasted Rock Garoupa on Warm Nicoise Garlic Anchovy Butter Sauce ($27.90). Roasted to perfection with its skin crispy but firm and succulent within, the Garoupa was a winsome dish, refined and gratifying. This would definitely be a welcoming treat for diners who are so used to having steamed Garoupa in chinese restuarants or Dory/snapper fillet in western restaurants. Meat-lovers should attempt the Australian Lamb Rack ($35.90) which was tender and juicy, without the strong flavour or smell associated with a usual serving of lamb dish. The au jus sauce complemented the lamb rack impeccably with its light texture, and hence was not too overpowering. Diners could savour the full flavour of the marinated lamb rack and finish off the dish without feeling too overwhelmed and yet, still have reservations for desserts; not forgetting the Warm Varholna Chocolate Cake Served With Passion fruit Sorbet. Freshly prepared only upon order, the warm chocolate cake will enthrall diners with its molten French Varholna chocolate oozing out and its rich dark chocolate aroma captivating any chocolate connoisseur in the know. The Passionfruit sorbet served as an accompaniment to balance off with a tinge of sourness to an otherwise, bittersweet cocoa affair. Set lunches and set dinners are available on a daily basis for those who prefer to have a variety of dishes in smaller portions.
