For the first course, we tried the Roast Beetroot Salad with Goat Cheese and Port Balsamic Dressing. Crunchy, spiced walnut added a lovely texture to this classic salad and the cheese cut the sweetness of the beetroot and the dressing to give us a unified, well-balanced dish we’re vying to order again. We also had the Grilled Prawns & Heart of Palm with Green Peppercorn dressing. Lightly seasoned so as to allow us to taste the freshness of the seafood, this salad had a creamy, peppery taste we quite enjoyed, though we felt the dish was too heavy for a business lunch.
We couldn’t bear to visit the restaurant without trying a few drinks, even if it was in the afternoon, and found that the subtle French 75 was a lovely light cocktail perfect for lunch. Featuring gin, lemon juice, sugar syrup and sparkling wine, it’s complex enough for a connoisseur and subtle enough for a daytime indulgence. Coaxed to try the signature Good Wife cocktail, we were rather glad we did; after all, how can you go wrong with orange vodka, Campari, raspberry and passion fruit? It tastes citrusy with a pleasantly bitter aftertaste balanced with a tinge of raspberry, may be a little too fruity for some, though we’d urge you to give it a good old-fashioned try!
For the second course, we ordered the Caramelised Onion & Wild Mushroom Quiche, which was a pleasant surprise. The smoky, woody mushroom complemented the flaky pastry and gave the dish a punch of flavour. We especially loved the sweetness of the caramelised onion and the accompanying date chutney and though this was a heavy dish for lunch, we’d recommend you split it but try it!
While the salted caramel crème brulee was avoidable, we loved the banana and almond cake with caramelised sauce. It was smooth, had a lovely consistency and crackling caramel on top with an aftertaste of salty burnt caramel and perfectly silky on the tongue. A good end to a great meal.
Appetiser: Roast Beetroot Salad with Goats cheese and Port Balsamic Dressing
Entrée: Charmoula Grilled Chicken
Dessert: Banana and almond cake
Written By : Nirati Agarwal