Roasted lamb rump | S$32/+
Lamb rump is one of culinary legend, Marco Pierre White's favourite proteins and has increasingly been used as an alternative to traditional beef steaks in upmarket steakhouses. Located on the rear of the lamb, the cut is from the leg to the loin and is one of the leaner cuts. As most of the gamey flavours come from the fat, the lean cut tasted clean.
The lamb is first sous vide for about 30 minutes with olive oil, butter and rosemary which tenderises the meat and infuses it with the fragrance of the herbs. Once that is done, it is pan-seared lightly with a nice hue of pink in the middle and served on a bed of creamy sweet corn. A gorgeous lamb jus is made by reducing the sous vide juices with Madeira and port in the same pan before being filled in a test tube to be poured by the customer on their protein.
Marinated red miso cod | S$33/+
Marinated for over 24 hours in a black miso and beetroot puree in order to impart rich flavours to the delicate cod, the fish is then roasted till partially cooked and put under the salamander to caramelise. This results in a tantalising white protein that we could not wait to try. Complemented with a nice dash of roasted pumpkin puree, fried purple aubergine and mixed crumbs comprising fine almond and herbs for added texture, it was definitely one of my top picks for my mains!
Sous vide 48 hours wagyu beef cheek | S$32/+
It is almost a no-brainer that when you read 48 hours sous vide and beef cheek on the menu, you are in for a treat. With a generous serving portion of 150 grams, the prized wagyu beef cheek is cooked sous vide style with rosemary, parsnips and fennel for 48 hours before being glazed in a red wine and port reduction and served with fregola sarda (which has a texture like barley). What made me bite was the raspberry vinaigrette that introduced an element of acidity to the rather sweet meat due to the caramelisation.