Reviews, Tanjong Pagar/ Duxton ..., WesternApril 20, 2015Comment

A 'Bistronomical Experience at Sorrel

Reviews, Tanjong Pagar/ Duxton ..., WesternApril 20, 2015Comment

Fine Dining Restaurant Sorrel, Boon Tat Street - Hand-dived Scallop Touted the 'culinary love child' of mentors Julien Royer (of Jaan) and Ryan Clift (Tippling Club), Executive Chef Johnson Teo and his team of young, talented chefs at Sorrel by Unlisted Collection are all primed and eager to leave their mark on the local culinary scene.

Fine Dining Restaurant Sorrel, Boon Tat Street - Chefs at Work

Sure, 'bistronomy' sounds like a load of bull, especially with the myriad of precarious concepts dishing out uninventive truffle dishes with fancy plating, but Sorrel is one of the few that is truly able to marry exquisite fine-dining cuisine with a charming approachableness at prices that won't burn a hole in your wallet.

Fine Dining Restaurant Sorrel, Boon Tat Street - Green Apple Amuse Bouche

Letting quality, seasonal ingredients lead the direction, Chef Teo's 3-, 5- and 7-course menus (ranging from $45 to $118) encompass an originality that shines through with interesting texture and flavour combinations.

Our meal started off with salty, paper-thin potato crisps topped with a dab of white wine sour cream and edible flowers, and this refreshing, palate-cleansing fizzy apple to be downed with a sip of lime juice.

Fine Dining Restaurant Sorrel, Boon Tat Street - Crisps

Fine Dining Restaurant Sorrel, Boon Tat Street - Kohlrabi

Fine Dining Restaurant Sorrel, Boon Tat Street - Ikura

Highlights include Chef Teo's sweet-umami bursts of Ikura and corn, served with a savoury conpoy dashi in a wooden bowl, and Langoustine dish that teams maitake mushroom with a delicious smudge of caramelized onion puree and an intense, full-flavoured foie gras sauce.

Fine Dining Restaurant Sorrel, Boon Tat Street - Chicken Roulade with Langoustine, Onion & Maitake

Fine Dining Restaurant Sorrel, Boon Tat Street - Tagliatelle of Langoustine & Mussels

Also delicious and return-worthy are the freshly made Tagliatelle—fresh, house-made tagliatelle enjoyed with tasty langoustine morsels and mussels, bathed in an addictive, lip-smacking sauce—and the perfectly-executed Scottish scallop. Seared, hand-dived scallop artfully perched atop foie gras. The 'surf and turf' pairing then balanced with a brilliant, rich carrot sauce.

Fine Dining Restaurant Sorrel, Boon Tat Street - Parsnip

The 7-course meal then ends off with 2 desserts: the Parsnip, an intriguing combo of white chocolate ganache and parsnip ice cream with hazelnut cake and a salted caramel dotted with black olives; and Textured milk (homemade caramelized milk, milk sorbet, milk curd and a 'crispy' milk) with the best of seasonal fruit.

Fine Dining Restaurant Sorrel, Boon Tat Street - Texutred Milk