I was blown away the moment we stepped into the restaurant especially by the interior and service. The menu was also carefully curated and I felt that the elements in the dishes paired very well.

I loved all the dishes but I would say that my favourite is the Hungarian Duck Breast (mains) which was tender and juicy. I loved how they also used their in-house lacto ferments to create the lacto blueberry ‘bordelaise’.

Other dishes that we ordered included the seasonal snack courses like the tuna tartare tartlette, sweet prawn and truffle toast. Each one of these snacks was a flavour explosion, and I also loved how different textures were used.

Our entrees were the Hokkaido Scallop Crudo which was refreshing and tangy. I felt that the lacto-tomato dressing really helped to highlight the sweetness of the scallop and I also loved the other elements of the dishes like the pickled apples and finger lime.

Lastly, for our dessert, we opted for the Deconstructed Lemon Meringue Tart and the Smoked Chocolate Brownie. I love both desserts and they helped to end the meal with a bang!

Also like to give a special shoutout to the waiter who attended to us. He was very knowledgeable in terms of explaining the dishes and kept checking in on us throughout the dinner.

Overall, I would highly recommend this place as it left a very good impression on my friend and I. We will definitely be back again!