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Posts Tagged ‘Ocean Restaurant’

It was such a privilege to meet Chef Cat Cora in person when she was in town to introduce the new seafood dinner set menu at Ocean Restaurant. Fangirl moment aside, I really did enjoy the new menu more than the previous one!

I’ve never cared for oysters so when the 6-course menu ($168++) started with the amuse bouche of fresh oyster, I wasn’t too excited. Luckily the sautéed langoustines which followed was perfect – firm juicy flesh served alongside crustacean cream and baby fennel, delicious! Likewise the torched brown trout which Chef de Cuisine Yew Eng Tong recreated from his win at the prestigious Bocuse d’Or Asian by pairing it with smoked eel and then rounding off with refreshing crunchy cucumber and caviar vinaigrette.

My favourite was hands down the charred corn soup – something different yet comforting. One of the restaurant’s signature ingredients, the blue swimmer crab was made into a crispy fritter and and the thick hearty soup had an alluring smokey flavour. Final main course was a moist slab of sustainable cod fillet from New Zealand – I still remember the layer of brittle scales! For dessert, the rocky grand cru chocolate was a dreamy chocolate creation. The elegantly plated dish had a base of bitter chocolate, passion fruit creme at the side, and various textures of chocolate in sponge and mousse forms, so good!

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Fresh Oyster
passion fruit, watermelon salsa

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Torched Brown Trout “Fabio”
smoked eel, crunchy cucumber, caviar vinaigrette

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Sautéed Langoustine
crustacean cream, baby fennel, leek, soft herb

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Charred Corn Soup
beignet of blue swimmer crab, bacon crumble

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Cod Fish
chorizo, smoke potato

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Rocky Grand Cru
bitter chocolate rock, passion fruit creme, textures of chocolate

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Will never tire of this view!

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Many thanks to Charmaine and Lavinia for hosting dinner!

Ocean Restaurant by Cat Cora
8 Sentosa Gateway
S.E.A. Aquarium, Level B1M
6577 6688

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Ocean Restaurant by Cat Cora is one of the most special restaurants I’ve been to in recent memory. With the restaurant located inside the S.E.A. Aquarium, we had a truly memorable dining experience! The view of the Open Ocean habitat was spectacular – more than 100,000 marine animals of over 800 species. Magnificent view aside, Ocean Restaurant is definitely far from style over substance as Cat Cora is a renowned celebrity chef and the first female Iron Chef.

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Several new additions to the set lunch ($60++ for 4 course), set dinner ($138++ for 4 course) and a la carte menus have been unveiled this month, including our amuse bouche – a pair of fresh oysters, the underwater aphrodisiac!

Oysters on Ice
soy reduction with purple shiso ice

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Characterised by light and healthy dishes using the freshest produce from around the region, one of Cat Cora’s signatures is the 42°C sous vide salmon. The “minestrone” is actually a mixture of orange juice, champagne and pomelo, hence it was sour but so refreshing. As for the tartare, imagine soft salmon “sashimi” layered with creamy salmon mousse, wrapped with seaweed, and topped with crispy salmon skin. So many different textures, wonderful!

42°C Sous Vide Salmon
salmon tartare, citrus minestrone, ikura, fennel

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Similar to the previous dish, the smoked eel also has a great combination of flavours and textures. I love anything eel and this was an unexpectedly lovely match with the smooth sunchoke (i.e. artichoke) jelly and brittle sunchoke chip.

Smoked Eel
sunchoke jelly, duck liver terrine

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Vegetarians can look forward to the wholesome butternut soup which is part of the 4 course vegetarian menu ($98++). I was there during a rainy day so this was another winning dish for me as the thick and hearty-goodness of this soup warmed my system up right away.

Multi-Grain & Butternut Soup
pumpkin seed chantilly, pumpkin seed oil

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We were surprised by how generous the portion was for K’s perfectly medium rare premium wagyu ribeye steak. Topped with a big slab of foie gras, this was a tad too heavy for K and such a huge contrast with the lighter dishes we had.

Beef Wagyu Ribeye ‘Rossini’
seared duck foie gras, sauteed wild mushroom, confit potato with truffle

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My main course of chilean seabass fared much better (fish is usually no-fail #perksofbeingapescetarian haha)! Also known as toothfish, the chilean seabass is simply paired with lettuce puree and tangy vinegar reduction. Moist, (naturally) buttery, silky… Everything I want in a fish!

Pan Seared Toothfish
grilled marinated lettuce, passion fruit vinegar reduction

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Desserts were the weakest link for this meal, I think. We tried three and none of them made a lasting impression – black forest had an overdose of cream (to be fair, I’m not a fan of black forest cake to start with); mont blanc was too sweet; and pandan blancmanger was rather bland (disappointed as the description on paper sounds like something I’d enjoy)…

Black Forest
valrhona chocolate sponge, kirsh, caramel ice cream, cherry compote

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Mont Blanc
hazelnut meringue, chestnut puree, vanilla ice cream

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Pandan Blancmanger
kudzu, kinako ice cream

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If you are planning for a romantic meal at Ocean Restaurant, you MUST request for a table by the window! Unobstructed killer view guaranteed!

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Many thanks to Charmaine and Zhi Juan for arranging dinner!

Ocean Restaurant by Cat Cora
8 Sentosa Gateway
S.E.A. Aquarium, Level B1M
6577 6688

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