Violet Herbs

My last Restaurant Week booking for this round is at Violet Herbs. A modern european restaurant who pride themselves on extensive use of herbs in their food.

The $35+ three-course dinner even comes with a small complimentary bread and bite-sized starter. They also have house pour white/red wine at $9 per glass.

Appetizer was Parma Scallops Burnt figs, sweet potato puree, melon gel, trout roe caviar and Mushroom Cappuccino Truffle foam, chive. The scallops were seared perfectly and I loved the sweet potato puree. Mushroom cappuccino was also well prepared, thick and rich with a dash of aromatic truffle.

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For mains we opted for Char Grilled Tenderloin (grain fed 120 days) (add $10) potato fondant, sauteed baby spinach, cepes reduction and Duck Confit (65 degree) Sauteed baby spinach, herbs potato, foie gras duck jus. The beef was juicy and tender, the sauce was earthy and paired well with the meat. The duck confit didn’t have the crispy skin although the meat was well-cooked.

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Dessert was Chocolate and Banana Mousse Mandarin custard, mixed fruits compote and Valrhona Chocolate Tart Creme anglaise, cocoa sauce, vanilla ice cream. The banana tasted slightly too artificial. The Valrhona chocolate tart was much better.

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Sat in ground floor of the restaurant whereby the main colour theme is “Purple”. Frankly I was relieved that it wasn’t as purplish as what I saw from the photos.

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