They have an alternative for those who don't take oysters — cured hamachi.
Artichoke borigoule, Jamon gelle, garlic flower
I wasn't surprised to see monkfish on the menu since it was in season then. The "Donostiarra" style charcoal-grilled monkfish was clean tasting, succulent, and firm, and topped with a thin slice of creamy ankimo which had its natural flavours partially masked or played down by the sauce gently poured over. Pretty decent dish.
Beef and foie gras are both my weaknesses, and together, they are always a winning combination in my books. Here we have A5 Japanese Omi Wagyu tenderloin, doused in jus, adorned with a rich piece of foie gras, and crowned with shaved winter truffle. While the tender beef and buttery foie gras were both done well, this highly popular pairing did not elicit a wow from any of us. It was pretty good, but not Michelin-starred standard good.
Adorable petit fours arrived shortly after. This, apart from the bread and butter, was the highlight for me. I loved the Calamansi Tarts, Chocolate Madeleines and Passionfruit Jelly.
All in all, the snacks and the petit fours were good, and the bread and butter were exceptional. For the various dishes, there was nothing that we found outstanding or particularly memorable. I would love to try their lunch menu which is apparently real good value for money but if you ask me if I'd dine here on special occasions again, the answer is a definite no. It's sad that we didn't get to try the signature txuleta despite paying quite a hefty sum per pax, but it's even sadder that the dishes on offer fell short of our expectations, especially for a Michelin-starred establishment.
Service was good, even though the wait between each dish was quite long.
The restaurant is in the midst of moving out from their original location at Amoy Street, and will be reopening at The Fullerton Waterboat House.