HOT SCORE
flavoured butter. As usual when there is
good bread I eat as much as I can which
in this case was a big mistake as we were
about to be served ten more dishes! Our
dinner proper started with French duck
foie gras served on toast and I have to
say this was a sure way to get my eternal
support for this restaurant.
Next came the restaurants best seller
and I understand why, the Lobster soup
with Canadian lobster meat, infused with
Hennessy X.O Cognac including a sizable
lobster claw. This is the best Lobster
Bisque I have had, ever. Light yet creamy
with a nice blend of lobster taste without
being heavy or too fishy. Following this
came the Wagyu beef Carpaccio with
celery salad and Gorgonzola cheese
mousse a nice and light dish to set us
off for the more hard core stuff. The
Gorgonzola mousse added a nice twang
to the Carpaccio and this too was gobbled
up, happily I might add.
For one of the main courses we tried the
Paccheri pasta with fresh tomatoes sauce,
basil and Stracciatella cheese. This dish is
a very nice truly Italian tasting pasta, with
fresh ingredients shining through and
light as the Italians like to cook their pasta.
Next came the slow cooked filet of French
sea bass, served with local mushrooms,
Thai kale
fried in chilly and garlic oil, coconut
milk & lemongrass sauce. This dish is
very nice dish for those that love Fish with
a nice mix of Thai herbs with an Italian
way of cooking and the presentation was
beautiful. The owner of Hot Magazine a
fish dish lover and she really enjoyed this
dish and made it hard to get fork in.
The last main course dish, came in the
form of the Wagyu beef tenderloin with
blue cheese, potatoes mousseline and
Madeira truffle sauce. This dish should
really have its own food review. An
absolutely stunningly plated dish and
delicious, this is the item I could see,
would keep regulars coming back again
and again. I know Wagyu beef is anyways
supposed to be the crème de la crème of
beef, but this Wagyu dish was the best I
have had for a long time. With a cutting
constancy, like cutting into a soft butter
it melted even before hitting your mouth.
The vegetables, the potatoes and the truffle
sauce made it a meat eaters dream.
At this point I really did not think I
could eat anymore but it is amazing how
I can sacrifice myself when it comes to
desserts! A trio of Chef Sica’s favourites
appeared in ѡ