Our 3rd dine-in experience at this lovely restaurant. This round is to taste chef Fernando's best dishes from Monochrome (Nov 2019 - Feb 2020), Time (Feb 2020 - Jan 2021) and Two Roads (Jan 2021-Oct 2021).
1st dish - WAVES LAPPING ON THE SHORE (Chervil Root, Consomme)
Mocktail - Peach Mule
2nd - RYE BREAD (Fermented Mushroom, Bacon & Maple Glaze, Butter)
3rd - ELUDE (White Beetroot, Burrata, Walnut, Yoghurt, Saba Marsala Pearls)
4th - ALLUDE (Fermented Mushroom, Bone Marrow, Thyme, Potato, Caviar)
5th - NANTUCKET SOUND (Nantucket Scallop, Black Garlic, Salted Corn, Maitake Mushroom)
6th - DARK HOUR (Obsiblue Prawn, Chorizo, Peas, Parsley)
7th - LA CORTINA (Butternut Squash & Amaretto Agnolotti, parmesan, Almond, Il Borgo Traditional Balsamic Vinegar aged 25 years)
8th -12 HOUR JOURNEY (Wild Seabass, Sweet Cauliflower, Vanilla, White Wine Lemon Balm)
9th - PATA NEGRA (Iberico Pork Presa, White Carrot, Apple, Datterini Tomato, Basil
Special Addition - Kiwami Wagyu Beef
DESSERTS
10th - CREME FRAICHE SORBET (Bergamot)
11th - FOR OLD TIME'S SAKE (Sake Kasu Ice Cream, Hazelnut, Pistachio, Buckwheat, Fermented Strawberry)
12th - CHIP OFF THE BLOCK (Chocolates & Ice Cream)
13th - SEASONAL FRUIT (Smoked Olive & Maldon Sea Salt)
Damage : $710.91
Verdict : Very satisfactory stomach but 'burnt' wallet. Ha Ha!
