|A communal table at Sugarhall|
|Pork chop from the Parilla grill is a tad tough|
|Free-range chicken from the Parilla grill is all succulent|
|Maori Lakes grass fed rib eye steak|
|Cauliflower with bacon, capers, hazelnuts and creme fraische|
|Grilled Tiger prawn with Szechuan peppers|
While the meats could do with minor tweaks, the starters and vegetables dazzle.
Rainbow trout (S$16++) conjures up bursts of flavours with the marriage of the most unlikely ingredients – a rectangle of watermelon, folds of thinly sliced fennel and a blob of ethereal passionfruit foam. Squares of lipstick-red roasted beetroot (S$10++) with crispy sheets of deep-fried kale on a blanket of mascarpone cheese have a winning depth of flavours matched by textures that are fun to eat. And the grilled tender florets of cauliflower (S$12++) mingle beautifully with flavourful house made bacon, capers and hazelnut with a dollop of crème fraische for an invigorating zing. Grilled Tiger prawns (S$18), also a standout, boasts surprisingly not-so-spicy Szechuan peppers in a simple but stunning preparation of herbed butter and lime.
|Chocolate-laced yoghurt ice cream|
© Evelyn Chen 2013
Please note that the reviews published on this blog are sometimes hosted. I am under no obligation to review every restaurant I’ve visited. If I do, the reviews are 100% my own.