0
Chic contemporary decorations adding edgy, modern vibe.
Our festive gastronomical journey begins...
Me likey flowers :D
It was very interesting overlooking the kitchen, watching the chefs at work. And yes, I did manage to "bribe" the cute-looking dessert chef to share his new creation banana chocolate (Not in the menu) that's being lined up infront of us.
We had two hors d'œuvre (appetizers) that teased our palate. First up was fresh oyster with crushed ice, sea salt (Gotten too excited and didn't quite pay attention to the server in the first dish) and foie gras creme brulee with pear.
Explosion of the taste of the sea with chilling combination of crushed ice and hint of sea salt tickled our appetite and the richness of foie gras with a thin layer of brulee crunch is a real awesome kick start!
Next up, we had Monk fish liver, lined with fish stock jelly consommé and topped with caviar and chives sour cream. I'm never a fan of fish liver but this dish surprised me with a great combination of richness, saltiness from the consommé, slightly crunchy caviar for texture and sour cream with chives for balance.
Kohada
Kohada/コハダ、is not the Japanese name of gizzard shad, but a generic name for the small fish as sashimi or sushi.
Here we have kohada lightly marinated in citrus, fresh garden tomatoes, clementine, mango, toasted quinoa and beets. A very playful dish with rich cheerful colors and a very satisfying layers of different textures that blends freshness from the sashimi, sweetness from the mango (honey sweet!) together with the rest of the ingredients.
Hokkaido Scallop
Iggy's is so cheeky! Ceviche of Hokkaido scallop lightly marinated in hints of lime and salt, beautifully transformed bacon foam, light fluffy celery snow and granny smith apples.
Needle Fish
Our first hot dish of the night is steamed needle fish over pink garlic puree, fresh dill and shallot vinaigrette. The cooking time was captured just right to retain the texture of the fish and served hot at the table. Aromatic garlic (yes, it's slightly pink) partnered with tender texture of the needle fish and slight crunch from fresh dill pleasured our palate.
Raviolo
Home-made fresh raviolo filled with duck confit, yam, a soft cooked egg and topped with duck bacon.
Presented like a piece of art, we delicately cut the raviolo with our spoon and the oozing egg tickled a warm smile to our face. *Ooohhh.... we went* The slightly firm pasta texture with rich soft fillings of duck confit and yam is well balanced. Companied by small glass of hot savory duck consommé and a delicious slice of *I-wanna-have-more!* duck bacon.
Iberico Pork
Oven-roasted loin of Iberico pork, sautéed winter vegetables, chestnuts and garlic scape oil.
Iberico pork, the new pig on the block. It has a delicate, nutty, with melt-in-your-mouth marbling and a nice hint of curing, goes very well with chestnuts and garlic oil.
Vacherin Mont D'or
The almost runny consistency and a rich, creamy flavor of the Vacherin Mont d'Or, beautiful golden rich, creamy Yukon potatoes with fresh mache and shaved Alba white truffle. Need me to say more?
Iggy's Pop
The chocolate ball, lined with strawberry gives you a outstanding surprise when it POPS vin cotto, a cooked down, wine-base syrup when you sink your teeth into it. Firstly, take 2-3 bites to chomp down the mandarin- orange, strawberry and gorgonzola sandwich. Italian blue cheese with a sweet twist, very very refreshing indeed.
Winter
Can you feel Christmas nearing? Yes we do! Chestnut mousse, coconut snow, coffee pudding and lemon sorbet is both pleasing to the eye and rounding up the meal with a satisfying note.
Chocolate bento! I felt like stealing the entire bento box home!
I had one each from the selection.
A heart warming pot of earl grey to blend with the wide variety of textures & taste from the last sweet finale.
Well done Iggy's! Happy Holidays!
