Entree selections that are generously portioned ranging from Confit Salmon Tarte to Kataffi Wrapped Prawns.
Confit Salmon Tarte with cucumber and chive creme fraiche – All the ingredients are assembled in the tarte, first with the salmon and finally topped with cucumber and dressing. The combination was very light and refreshing.
Kataffi Wrapped Prawns – Chef John uses the delicate strand of kataffi dough to wrap round the king size prawns. The prawn itself was fresh and the kataffi was so thin and crispy that it just melts in the mouth.
Golden brown Kataffi Wrapped Prawns
Straight to the Mains!
Pan Fried Red Lion with crushed new potato, sute of fennel and capers with pistachio aoili – The fish fillet was laid on a bed of crushed potato with toppings of sliced pale green bulb fennel. It goes well with the accompanied creamy pistachio aoili and roasted pistachio.
Grilled Beef Tenderloin with mushroom ravioli, onion soubise and sute of wild mushrooms – I was eager to try the mushroom ravioli. The pasta of the ravioli was soft with sufficient mushroom filling mixture. The onion soubise was amazing, giving flavor to the ravioli and the tender piece of beef tenderloin.
This dish is all about mushroom
Lastly we were served the chef’s Dessert which everyone was looking forward to!
Mango and White Chocolate Bombe with peppermint cream and pine nuts – This dessert beautifully prepared by Chef John has the combination of mango and white chocolate which brings out a nice sweet and mellow flavor. Seriously, this is a great dessert for me and I enjoyed every spoons of it along with a cup of coffee.
Delicious dessert with pine nuts
I enjoyed every bite of the food but I would say Chef John could brighten up the dishes with a balanced blend of colors to make it more appealing to the eyes.
The food tasting session was attended by my close food bloggers friend, Lingzie, PenangTuaPui and also Helen Ong from The Star, Nadia from Penang Passion and other journalist. We had a very pleasant time mingling with each other while indulging on Chef John’s delicacies.