Long have I heard of Absinthe, so when the opportunity presented itself to try it’s positively-reviewed cuisine by Chef Francois Mermilliod, I knew that I had to jump onto it immediately! This was a visit during the Restaurant Week that took place March 22nd till March 28th. The Restaurant Week menu was priced at an affordable S$55++.
The light cold starter of Tartare of Hokkaido Scallops with Wakame and Citrus Dressing made sure that dinner started off on a positive note.
A little bit of caviar on both sides of the dish gave the dish a little grandiose touch.
Hot on the heels of the scallop tartare was a Braised Kurobuta Pork Belly, Star Aniseed Jus and Fennel Salad. Thankfully for the fennel salad, for it helped to cut through the richness of the pork.
Believe me when I say, I loved the braised pork belly. Yes, it came with a layer of fat, but hey, it’s a pork belly and it’s only right to be indulging a little.
I admit, I live for the moment.
I have to admit, I was slightly taken aback, when I glanced upon my main course. French Duck Breast, Sauteed Potatoes, Rocket and Mushroom.
Half expecting 80% cooked duck breast, imagine my astonishment when what came round to the table was duck breast that looked to be very lightly smoked.
Nevertheless, once I had got past that initial surprise, I was amazed at the tenderness of the duck breast. It was, including the fat that surrounded the duck, melt-in-your-mouth tender. The red wine reduction (or at least that’s what i thought it was), accompanied the duck well.
My dining partner’s Grilled Pink Snapper, Salad of Baby Spinach and Spelt, Lobster Scented Hollandaise, according to her, was “soft and juicy”. And the skin was crispy, just “the way she likes it!”.
The only dessert choice that came with the Restaurant Week menu was the Verbena and Blueberries Crème Brulee with Raspberry Sorbet. Unfortunately, the hits of the dinner had already come to an end for the dessert fell far was my expectations.
Besides a caramel layer that was far too thick, the custard, in my opinion, was too soft. The slightly acidic and tart flavours of the raspberry cut through the sweetness of the creme brulee.
If this was executed better, this would have been an excellent end to the meal.
Before we said our good-byes, Chef Francois took a little breather from his dinner service and gave both my dining partner and myself a short visit around Absinthe and it’s private rooms. They have rooms that fit groups of anywhere from 8 to 30.
Do read my dining partner’s review of Absinthe here: http://thisisyummy.wordpress.com/2010/03/31/absinthe/
48 Bukit Pasoh Road
Tel: +65 6222 9068
(Closed on Sun)