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The restaurant is cosy with well-appointed furnishings. Seating arrangements are slightly close together as the restaurant is in a narrow and deep conservation shophouse. As such, the restaurant can be slightly cramped on a full-house. The ambience is, however, charming as the design aims to make the diner feel at home and comfortable. There is sufficient lighting to make the place look warm, without being overly lit. Crockery, glassware, utensils and linens are well selected, well matched and of good quality.
A great appetiser is the cold capellini. It is packed with nori, pink sakura ebi (baby shrimp), bits of citron confit and topped with fresh uni (sea urchin). When mixed together, the result pops with savoury and umami flavours.
A speciality that is off the menu and available seasonally is the Ankimo (monkfish liver) tofu with caviar. It has subtle flavours punctuated by the briny accents of fish roe.
The Manjimup black truffle pasta “a la Plancha” is a hearty and warm comfort food tossed in a rich, luscious sauce. The tender pasta is delicious with the fresh black truffle, accented with shredded aromatics and burrata.
The smoky and tender slices of grilled Spanish octopus pairs deliciously with Rabelais tomatoes and romesco, a nut and red pepper based sauce from Catalonia. The resulting dish is beautiful, well balanced and packed with the flavours of Spain.
For an inspired, sinful meal, the red miso ice cream with chocolate mousse and yogurt is a creative and memorable mélange of contrasts. What makes it memorable is that it plays with new flavour pairings successfully—and deliciously.
The wine menu features a well-matched and generous list of over 150 labels—largely from Spain, Italy and France, but with a small selection from other sources. There is a small selection of housepours comprising two whites, two reds, one sparkling and one sherry. Living up to its fusion reputation, the restaurant has about 10 sakes and 10 sake cocktails. There is no sommelier on hand, and waiters have basic knowledge of pairings with the food. For a more knowledgeable discussion, you may wish to speak with the head chef.
From phone booking, to the welcome at the door, to table service, the members of staff at the restaurant are brisk, courteous and warm. Occasionally, they do stop by to enquire about the meal. Otherwise, they remain unobtrusive but efficient. Diners sitting at the counter who engage the chefs in conversation will find them friendly, warm and knowledgeable. Wait staff are also knowledgeable of the menu offerings and answer diners’ questions well.
Price is on the high side for the portions served. However, quality and service are good, so book a table if you have decided to splurge on a special occasion.