Sure, trying out new restaurants is fun but sometimes, all I want is to go back to tried and tested familiar favourites where there’s no surprise (unpleasant or otherwise), just solid good food.
Sage, The Restaurant is indeed the restaurant when such a mood strikes. If you are as into French cuisine as I am, then Sage needs no introduction. Basically, it’s successfully run by a husband and wife team, where Chef Jusman is in charge of churning out yummy eats while Kimberly manages the front of the house. The menu don’t change very often so I always order the same few items (yawn, boring I know) which never disappoint!
Dinner will likely hurt the wallet so a good alternative is to go for the set lunch, which is available from Wednesday to Friday, with a choice of either 4 courses (from $45++) or 3 courses (from $38++). Portions are the same as ala carte so it’s a good deal!
Crab & Tomato: marinated crab claw salad with avocado bavarois, vine ripe tomato gazpacho and green celery nage.
Sounds like a complex appetiser with so many components with different taste and texture thrown in. But somehow, it works once you mix it all up! Light and healthy.
Asparagus & Egg: deep fried hen’s egg coated in Parmigiano Reggiano (love the pronounciation!) on poached green asparagus, purple cress and sauce vierge.
Another great appetiser. Cheery runny yolk flow all over the place when the egg is cut into half. This is just amazing. Crispy on the outside and delicate on the inside. Chef Jusman is a genius for making the humble fried egg so delicious!
Mushroom cappuccino: cream of wild mushroom topped with warm milk froth.
My must-order at Sage because I can’t find it anywhere else. This is a rich velvety brew that explodes with flavour in the mouth. No doubt the best mushroom soup ever!
Now, don’t forget to order the truffle infused scrambled eggs (that cute looking little egg shell sitting on the bed of salt, hah) on the side (additional $4++). Really, it’s insanely heady! I know I’m nagging, but remember remember REMEMBER to request for it since it’s only served during dinner.
Cod (additional $15++): fillet topped with prawn and cognac butter, roasted mini Spanish red peppers stuffed with salt cod brandade, caramelized lemon confit and saffron cream.
I can always count on Chef Jusman to serve a mean cod as the dinner version I had previously always blew me away. And this is just as delectable, soft fatty flesh contrasting nicely with the slightly crisp skin. Pair it with the salty stuffed red peppers and it’s as perfect as it gets, woohoo~
Fruit Soup: summer fruits and berries in chilled rock melon soup scented with mint essence and blood orange sorbet.
I’m glad I chose such a refreshing dessert because the palate needs to get a breather after being hit by so many flavours. Thumbs up for the reinvigorating combination!
Chocolate Fondant (additional $5++): Manjari chocolate fondant filled with dark chocolate ganache, fresh raspberries with pistachio ice cream.
The only disappointment of the meal. It’s more sweet than bittersweet, crust was very dry and there’s no flow of liquid chocolate. One of the worse fondants in recent memory!
If I have to use one word to sum up Sage, it’s “flavoursome”. Every savoury dish is a sensuous assault on the palate, one after another. Desserts are another matter. Next time I’ll just skip the desserts and get one or two more awesome appetisers instead. Or Laurent Bernard Chocolatier is just 5mins away!