Helmed by charming Chef Stephane Cocu, Waterfall Cafe is Shangri-La Hotel’s latest new dining concept. Advocating eating and living well, the restaurant serves healthy yet creative dishes inspired by Mediterranean flavours, using lots of fresh seasonal produce and organic meat and fish from sustainable sources. Very appealing to the health freak in me, haha.
The menu is very extensive and there’s bound to be something for everyone. Generally, I like the starters more than the mains, especially the seared scallops and refreshing salads. No boring ubiquitous soups (think cream of mushrooms, lol) here; both the hot green pea veloute and cold tomato-based gazpacho featured are not commonly found elsewhere. For mains, the most interesting is socca, a popular street food from the South of France. Usually plain and unglamorous, Chef Cocu’s upmarket version is a wonderful crispy pancake made from chickpea flour and topped with colourful roasted vegetables. None of the other mains made much of an impression, as the cod and salmon were sadly overcooked. Desserts are a must, healthy they ain’t though. There’s the safe chocolatey and fruity choices; my personal favourites are the homemade ice creams and the lychee soup, so tangy and mildly sweet, a perfect light ending to a great dinner!
Assorted bread made inhouse; sunflower, sesame, sourdough, pumpkin.
Complimentary gruyere cheese puffs and sticks.
Watermelon, tomatoes, mint, arugula, olives, prawns ($24++)
Baby spinach, sundried tomatoes, sauteed mushrooms, figs, chicken ($19++)
Seabass carpaccio, Tasmanian peppers, fennel, orange salad ($16++)
Salmon gravalax, honey mustard dressing, grain bread ($18++)
Seared sea scallops, hazelnut crust, crushed potatoes, port wine jus ($24++)
English pea veloute, brown butter croutons ($10++)
Chilled gazpacho, basil, mozzarella, sea scallops ($16++)
Fettuccine, porcini mushrooms, parma ham, parmesan foam ($28++)
Socca, spicy tomato coulis, roasted vegetables, fresh herb salad, pesto ($21++)
Atlantic cod, barley risotto, pequillo peppers, Vadouvan emulsion ($38++)
Oven baked salmon, green lentils, summer vegetables fricassee, horseradish Chantilly ($28++)
Roasted chicken breast, mushrooms, spinach, roasted figs, hazelnut chicken jus ($28++)
Trio of white, milk, dark chocolate mousse, cacao crumble ($8++)
Lemon curd, flaky sable dough, blueberry, orchid root scented coulis ($10++)
Lychee soup, summer fruits, exotic fruit cube, orange sorbet ($10++)
Coconut cream panna cotta, strawberry confit, brown butter, citrus tuile ($8++)
Warm flourless Valrhona chocolate cake, berry compote, Bourbon vanilla ice cream ($14++)
Tart of the day: fig tart ($12++)
As if those were not enough, we wanted ice cream too!
Homemade ice cream, nothing beats that : )
Special thanks to Margaret and Hatta for the kind invitation and hosting of dinner!
Garden Wing, Level One, Shangri-La Hotel
22 Orange Grove Road