by
jamminglady
@ 15. Aug 2006 - 22:05:19
I slept through the day this morning and afternoon. I was too tired after last night's party. Today, we'll just go for a relaxing evening.
Initially we had a planned dinner in a restaurant at Boon Tat Street, unfortunately it was closed. So we went all the way to Bukit Timah in a French restaurant named Vis-a-Vis.
Go to http://www.vis-a-vis.com.sg
Vis-a-Vis means face to face. http://www.thefreedictionary.com/vis-a-vis. I've seen this name a couple of times but just didn't know what it means. It's a restaurant with fine french dining. I seldom taste french food but I certainly what's delicious and what's not, what's done with care and what's not. The one at Bukit Timah is out of the city and yet the fineness is retained. Upon the first step into the restaurant, you are being take care and greeted with a well-dressed waiter. He's wearing a tie with long sleeve shirt. However, he makes you feel at home. Restaurant decor is okay, not too extravagant. You can still come in your shorts.
Soon we were at our table and made our orders.
There was a table next to us. It was a family of four having french food together. How nice. They appreciate french food together. How nice if I could enjoy fine dining with my parents? That's really lovely. Too bad, my family does not really appreciate them, hhaaa.. can only bring for chilli crab and sashimi.
Anywayz.. we've ordered starters, main courses and dessert. Bread was served continuously. Bread was good with simple butter. We were hungry.
Starters came. Salad and Foie Gras. Foie Gras, also known as goose liver, is a French delicacy. It's my first time trying.
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House salad
A potpourri of crisp watercress, butter lettuce & red lollo rosso nested on a bed of vine tomatoes glistened with our Chef’s tangy fruit vinaigrette dressing
Gooseliver terrine
Crisp spears of green asparagus dusted with cashew nut crumbles topped with foie gras terrine accompanied by mango salsa in an aged balsamic & Japanese soya dressing
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I got a slice of Foie Gras and put it into my mouth.. The taste could not be described. The aroma of the foie gras just spreads in your mouth simulating the melt-in-the-mouth feel. It has the right softness and taste. You got to try it to know it! It's supposed to be high in cholesterol, but no regrets in trying. 
Their house salad was well done too. The nuts with the crispy vegetables with the bed of vine tomatoes soaked in the vinaigrette dressing just makes you want to have it all. I have always liked vinaigrette dressing. It's not the usual kind of vinaigrette, it's fruity and tangy. You know that the sauce had been made with care.
WOW.. what's coming next?
Tenderloin and wild barramundi.
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Wild barramundi
Crusted with roasted bacon & garlic laced with ratatouille coulis infused with sweet basil served on crunchy French beans & carrots
Tenderloin
Simply grilled & topped with beef bone marrow nested on parsley mashed potatoes served with asparagus spears complement by a classic red wine sauce infused with fresh herbs & spices
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I did not try the tenderloin but it certainly looks great. It's served in a beautiful glass plate. Thick patterned glass plate for the tenderloin.
Wild Barramundi is an elusive fish that spawns in freshwater creeks and then migrates to saltwater estuaries. During this transition, the Barramundi changes sex from male to female. Barra, as is it commonly called in the north, is a delicious table fish and is without doubt the most sought after catch. Please note that Barramundi must be released back into the wild between midday 1st of November to midday on the 1st of February.
It was served in the form of a round fish fillet on a bed of long slices of soft cucumbers. Classic red wine sauce to go with the fish meat. Spread with a fish shallot sauce, the cucumbers has never been so tasty! Phew.. The fish meat was great too. I felt like I'm swimming on the bed of cucumbers with the fish. Haha.
Great dinner needs to go with great dessert. The fluffy lemon soufflé stuffed in a crepe complement by Homemade mango and lemongrass ice cream. We were initially surprised with fluffy souffle. We thought it would be a flat crepe. The ice cream tasted good. The souffle with a some crispy sugar crust and crepe makes it wonderful. Heavenly.
NOW I AM HUNGRY AGAIN.