(no pork served)Wagyu Beef Cheeks is in the Lunch Menu for this week. This explains the unusually large crowd at Sage on a Monday? Anyway, just a quickie post. I have blogged about Sage before, so, you know what to expect. And most of you who have read my blog before know that I am a creature of habit. I love lunching at Sage because of the excellent ambiance and service.
This week's rolls come with a centre of Sun Dried Tomatoes, and served with the cheeseless Pesto like dip with lots of basil and olive oil.
For Starters, Vichyssoise of Hokkaido Scallop with Grated Summer Truffle. Vichyssoise is a cream based soup made from pureed waxy potatoes, leek, onion, garlic with chicken stock. Usually, chives are added for a bit of flavour as well. It may be served hot or cold, but commonly cold. It is reputed to be Anthony Bourdain's favourite soup.
The version at Sage was served with raw, huge Hokkaido Scallops, sliced Shashimi style in the middle of the cold, thick and rich soup. The little black specks you see on the surface of the soup are summer perigord truffles. Masterful blending of the base of the soup with slushy smooth scallops and the truffles accentuated the taste of the creamy soup.
The Brasied Wagyu Cheek with Dauphinoise Potato and Fine Beans was the mains I had. Somebody must have given the cow a lot of loving pecks on the cheeks, because the cheeks were soft and pliable. It was served with a very rich, thyme flavoured Potato Dauphinoise that had been roasted in milk and cheese. My only grouse here is that the beef tasted a little bland. I'm not sure if the restaurant can be faulted, but I suspect I have been breathing with my mouth at night because the haze has banged up my nose. And breathing with my mouth open has affected my taste buds. But, of course, blandness is minor fault that can be corrected easily with just a shake of salt.
Eral Gray Bavarois with Chocolate Sorbet and Ginger Confiture is the Dessert of the Week. Bavarois is just a hoity toity name for Bavarian cream that is usually thickened with Gelatin to achive a very very smooth texture and the version at Sage this week is flavoured with Earl Gray (Bergamot and Tea). Light, smooth and balanced. Of course the Chocolate Sorbet was slightly bitter to balance out the sweetness and Ginger is an interesting departure from the normal presentation of this dessert. Only Gripe? Portions are too small.... Boo Hoo Hoo....
A shot of the concrete slabs fro Level 3, Gardens. I love the shadows!
As usual, lunch is served from 12pm to 2 pm.
The other choices available are :
1. Seared Foie Gras with Quail and Mesclun Salad for starters
2. Roasted Sea Bass with King Prawn and Sauteed Mushrooms for mains