Table at 7

Table at 7 by Karl & Eugenia is my 2nd booking for Restaurant Week 2013 (Oct), shortlisted them as I read about the Pan-Asian fusion cuisines at the place.

Housed in a restored conservation shophouse at Mohd Sultan road, the restaurant was small and cozy. It would make an excellent venue for small parties. From the main hall we could see the kitchen through the glass partition behind the counter-top.

The RW menu was at $55++ (as the restaurant was awarded with dining star) per pax for 4-course meal with coffee/tea.

Table at 7_01

For each item there were 2 choices to choose from for Starters and Main, so we tried all the items available. Starter was choice of Menado Style Seafood Salad, Prawn, Squid and Scallop in Tangy Tomato and Kafir Lime Dressing and Porcini Mushroom Risotto With Crispy Serrano Ham. The salad portion was appallingly little, the ingredients were chopped to very small pieces and I didn’t enjoy it. The risotto was cooked to a nice texture (not too grainy nor mushy) and the serrano ham had a great crisp.

Entrée was Cappuccino of Jerusalem Artichoke with Truffle Espuma, topped with a rich foam, the soup was velvety and thick with a great earthy fragrance. My only comment was the portion was only 1/4 of the bowl for RW…

Table at 7_02

Main course were

  • Balinese Style Chilean Sea Bass served with Coconut Rice, Wilted Greens and Lemon Basil – Fish was firm and fresh, the chili paste was quite tasty but slightly lacking in the “wok-hei”. This dish is somewhat akin to the more refined version  (suitable for fine dining) of BBQ sambal stingray. It was even plated with a stripe of banana leaf adding fragrance to the dish.
  • Char-grilled Black Angus Ribeye served with Organic Vegetables, Porcini Mash and Shallot Confit -Beef was cooked perfectly to our order of medium-rare. The mash was smooth and fine.

Ended our meal with dessert of Lemon Vanilla Soufflé with Fresh Forest Berries and Raspberry Coulis. The souffle texture was not as airy as I expected (it was slightly ‘heavy’) and felt more like ‘tofu cake’ but was still soft and smooth.

Service was pretty prompt and attentive despite the fact that the restaurant was pretty fully occupied.

The only short-coming was the portion of food, I left the place only half-full. Maybe that’s why they provided complimentary bread and coffee which helped to make the meal felt more filling? Also the restaurant didn’t feature any of the star fusion dishes that I had read about in other reviews, so I guess have to visit them again to truly assess their other main course cuisines.

My next RW stop would be Bistro Du Vin, however as I’ve visited them before the RW visit would be parked together with my earlier visit to the restaurant.

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