Such as the famed Wellington Beef (top left) to the the authentic classical Baked Alaska (top right).
Fullerton hotel, town restaurant's dinner buffet.
It's better to get your seats reserved, the ambience pretty soothing and relaxing.
It has a sense of grandeur yet you could let your palate run at ease across the scrumptous buffet spread. Dessert platter is interesting with different custards not leave out on the killer creme brulee, when they meant brulee it means "CREME CRACKING BRULEE". They uphold their desserts reputation to their famed chocolate buffet which is available fri, sat, sun. Best to get your table reserved in advance.
The seafood spread is awesome on a seafood night which i went, they have grilled lobsters with simple yet sinfully delicious curry mayonnaise sauce. Fresh oysters that goes really well with lemon and tobasco sauce, as well as many other fresh seafood.
A well stocked salad bar and interesting variety of garde manger's food such as amus busche in shot glasses.
Delicious, wholesome, quality is there, totally worth the try and worth the money!
If you are feeling hungry, and you want something that is totally blows your mind and satisfy your cravings this is what you need to go in for the kill!
Price: $65++ per pax on seafood night(friday)
~ETOILE's ENDEAVOURS IN DISHES~
Passionfruit chix la bacon
Passionfruit glazed, chicken breast wrapped with backbacon and sage leaf.
My very own attempt,
Chicken breast, wrapped with back bacon and sage leaf and left in the fridge overnight.
Panseared till golden brown with lemon infused extra virgin olive oil, season with sea salt & crushed black peppercorns.
Then baked to perfection in the oven for around 10minutes.
Juicy when cut, meat has a gentle hint of sage and the aroma of baked chicken not to mention the orgasmic bacon.
Served with fresh tomato sauce that is reduced and is then infused with the pan gravy, that is reduced after deglaze-ing the chicken's searing pan with chardonnay to get hold of the fond from the bacon and chicken's caramelization.Then toss in basil leaves in chevonet cuts
Served with brown sugar glazed carrots on the side, garnished with a thin strand of fresh chives.
Duchess potatoes
Main's garnished with a basil leaf and basil's flower, and is llaid gently over the tomato sauce.
And i made my own passionfruit glaze, with fresh passionfruits and lemon. Glazed around the side and on the main. Smells fragrant, and it tastes tangy and sweet. Totally refreshing and exotic as it compliments the chicken.
on the whole, I LIKE It =)!
RUSTIC CREAM OF CORN
Along with the main, my rustic cream of corn soup.
Thickened using a brown roux, giving it a nice nutty and roasty flavour.
Smooth nappe consistency.
What's New?
I tried cheesecakes in bar lengths bought from a french bake shop,
cheesecakes in bar ? pretty interesting aye?
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