Friday, 11 December 2009


When I called back in Jan 09 to make a booking, there wasn't any dates available. I was told the next available date was in mid July. That's 7 months of waiting?? Even then the weekends were all taken up! I was telling quietly to myself, this business is never going to go out of business, unless they themselves stuff it up.

This is echoed by the long list of awards they have won:-
  • 3 chef's hat from Good Food Guide 
  • Restaurant of the Year
  • Best Fine Dining, and
  • most important of all, 5th place in the world's top 50 restaurant.
We threw a few preferred dates to the floor manager and we finally got the date that we wanted, i.e. November and we were the 7th to place a booking. GFC?? what GFC?? We were quite ecstatic and at the same time very unsure if we will still be interested in it after 11 months! We sought of forgotten about it after a month and had to call a couple of times every now and then to check on our booking time.

We were getting excited all over again by the end of October and got even more excited when the floor manager gave us a call to re-confirm our booking. We obviously played it cool! We were like young kids given all kinds of lollies!

When the day arrived, we were seated at the far corner next to the window, looking out at the well maintained Japanese garden. It was a nice spot! Gave us the space and privacy, away from all the noises from other tables.

A waitress in charge of our table asked if we would like to try the degustation menu. It didn't take us too long to go for it. It's not a restaurant where you can go every once a month (at least not yet). We weren't sure how many dishes we will get or even the type of food. Some might think otherwise, we prefer that way, keep us guessing and looking forward to the next dish!

Our 13 courses for the night

 Chilled Corn Soup with Saffron & Vanilla Ice-cream

Smoked Ocean Trout & Avruga Caviar

Marinated Crystal Bay Prawns with Soy Caramel

Confit of Petuna Tasmanian Ocean Trout with Konbu, Apple, Daikon & Wasabi

Terrine of Queensland Spanner Crab with Avacado

Grilled Fillet of Barramundi with Braised Baby Fennel

Twice-cooked De-boned Spatchcock with Foie Gras & Red Wine Jus

Beef Fillet with Nameko, Shimeji & Enoki Mushroom

Comte with Lentils

Green Apple Sorbet with Sauternes Jelly

Strawberry Shortcakes

Lemon Scented Floating Island with Vanilla Bean Anglaise

Petit Four