Grilled Muscovy duck breast with slow-cooked butternut squash, baked portobello mushroom & pan-fried Belgian endive. The meat was lean and flavourful, but chewy.
Braised Wagyu beef cheek with white truffle deep-fried creamy polenta & glazed onions. Excellent; the beef had a robust taste and was fork-tender.
Oven-baked Norwegian salmon with poppy-seed crust, braised fennel, tartar of snow peas & citrus powder. Slightly too salty, but we liked how the main courses came with accompaniments that were well thought out and nicely prepared.
Amaretto & almond creme brulee with grilled Sarawak pineapple & raspberry yogurt sauce. The amaretto provided an alcoholic kick and the almond a nutty punch.