Andrew Goh
Deserved a Michelin star ⭐️! However I found the cuisine kind of overly fusion in my view with Japanese , Italian, French and Asian. Lots of ingredients used like uni , raw fish are quite Japanese style of cooking. Caviar is the kind of the focus where there have offered caviar experience and pairing champagne too. You can chose the chinese breed sturgeon fish or Russian breed. The price is huge with min entry of 30g wild cost you $138. The caviar here is not as saltier type. I am not the expert to comment the caviar quality but is quite good. The fried ebi risotto is out of the world. The risotto is infused by strong seafood flavour and crispy ebi perfectly blend in. The main course we have lamb saddle but I overlooked I have to add $58 more to have the beef as mains. As it shall offer lamb or something else without increase in price. So be careful when you ordered your food. The Omakase price at $228+++ and so need to add the $58 more. The dessert is fantastic. Wide ranges of wine to choose from and you entire 1:1 one too. Great service and very romantic place too.
FanFrancisco
Dishes using a combination of various food ingredients with different tastes, not the usual taste for me, but turned out to be okay, ambience excellent and friendly serving staff.
Churong Chua
Great food & caviar. This is the 1st time I see the chef came out lots of time to personally introduce the food. Settings are definitely 1st class, suited for fine dining but the atmosphere given was very casual. Not say bad but it gives the diners a relaxed feeling. Not feeling of pressure given some really high end restaurants. Can see the chef & servers have a good relationship, a bit like friends which I don’t see often.
Emily T
Excellent service and high quality food. Each dish was perfectly executed.
It was a little quiet the night we dined so the atmosphere, or lack there of, was muted.
Would definitely go back.
James Tai
Great service here and delicious creative modern Italian cuisine.
Royal Pears
Enjoyed the lobster linguine (chunky lobster meat and rich roasted tomato pesto sauce that was more savoury than sweet) and the Mama Matteo tiramisu.
Arthur Khoo
This is a hidden gem. A highly experiential meal, with a wide range of flavours delicately put together throughout the meticulous courses over the evening. The setting and ambience also make for a good venue for conversation, perfect for dates or catch-ups with a bunch of friends.
Marilyn quek
The waitress, Irina gave us the menu and told us that she will arrange the menu to our preference. When we really to order and the sommelier Elgin Vincent came and make us uncomfortable. He did not try to help the customer but put his customer in an awkward and uneasy situation in the fine dinning. How can a sommelier raised his voice at customer? Very bad attitude and unprofessional. I was surprised when Elgin was raising his voice at us, the manager did not come in or didn’t want to know what’s happening.
Lovely Irina came to apologise and she served with a warm smile, knowledgeable and helpful throughout our meal.
Every dish was perfect, full of flavours, beautifully presented and perfected cooked. I love the white truffle pasta . Regret to said, most dish served with a small portion. Main course was A small slice of wagyu.
The service all night was just magnificent except the poor service provided by the snobbish Elgin Vincent. No customer will want to walk in and came to face to face with a snobbish sommelier. Will we be back again, NO.
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