Saturday, August 12, 2017

Senso 2017

The last time we were here in Senso (21 Club Street) was about a year back. It was the summer truffle season then and hence it is the same summer truffle season now.

I don't know much about wines but the Moscato that Senso pours is pretty nice stuff.

We had salmon tartare with pan seared scallops topped with Avruga caviar. It was a light and delicious starter. By the way, I just found out that Avruga caviar is really just a caviar substitute and doesn't actually contain any roe.

That's the foie gras and truffle panna cotta with figs and Parmesan crisps from the truffle menu. If anyone was wondering, it's not soft and wobbly like one would generally expect of panna cotta. This one was dense, rich and buttery just like a foie gras terrine - luxed up with a little bit of aroma from the shaven black truffle and countered by a some slices of fig and droplets of balsamic vinegar. There was enough of the foie for us to make good use of their bread basket.

Also from the truffle menu, a creamy bucattini with mushrooms and shaven black truffles. I liked the bite and texture from the bucattini but the rest of the dish didn't leave much of an impression. Perhaps that truffle cream was a little too rich that it desensitized the palate from anything subtler that might have been enjoyable.

The other truffle menu item we thought was worth trying was the potato ball. Just kidding...... that's quail stuffed with spinach and morels. It did look like a potato ball though. Stuffing was very nice and the quail was very small. 

Even though the menu mentions the Senso truffle puree and black truffle jus, there was just too little of those truffle flavours going around. A surprisingly poor showcase of ingredient based cooking by Senso here. But I did enjoy the quail.

It all ended with an affogato. Just like last year.

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