Click here for previous review of The C. Club (January 1).
House-smoked salmon gravadlax. As good as this recipe gets; the fish was juicy and had a lovely smoky taste in every bite.
Caesar salad with pesto-marinated slipper lobster, beef strips, pine nuts & parmesan wafers. The plump crustaceans added a terrific meatiness to a perfectly prepared salad.
Roasted pumpkin with wild rocket leaves, feta cheese, balsamic reduction and toasted pumpkin seeds. Healthy and delicious _ an unbeatable combo, right?
Spaghetti with smoked mullet roe, eggplant, coriander, chili & scallop chips. Not quite successful; the Bottarga was extremely salty, overpowering everything else on the plate.
Pan-seared Salmon Rossini on thyme-infused braised oxtail stew, topped with foie gras & balsamic palm sugar glaze. A recipe that's always been here. Alas, the salmon seems less moist now, the slice of goose liver is thinner and the oxtail less flavourful.
Topaz Blue Lagoon (vodka, curacao, sprite) & Blue Crystal Martini (bombay sapphire, bols lychee, bols blue curacao, pineapple juice, sweet & sour).
Honey Cat's Eye Martell Side Car (martell vsop cognac, cointreau, lemon juice) and Julep (bourbon, mint leaves, sugar, mint sprig).
The C. Club,
Pavilion.
