We're first greeted by a trio of starters, indicated on the menu as Grignotages, which means snacks in French.
The next was mushroom tea and brioche, served in a mushroom-shaped cup, which was quite unique as you don't typically associate mushrooms with tea, and the taste was appetising and earthy. One of my favourites. On the side was a brioche topped with thinly sliced raw mushrooms.
Three kinds of breads were served: Olive brioche, mini baguette and sourdough
Hokkaido botan ebi glazed with yuzu kosho, set on a bed of dashi jelly, and crowned with a dollop of @kaviari_paris caviar.
Left - Langoustine 'Comme Un Dumpling'
Right - Foie gras, abalone, pork broth
Signature Dish - Crusted Pegion
This palate cleanser was surpirsingly refreshing.
Hazel Nutella [Piedmont Hazelnut Praline | Chestnut | Jivara Chocolate]
Verdict: Superb
Damage: SGD1500++ (with non-achololic drinks pairing)
