Chef’s Table by Chef Stephan Zoisl

We went ala carte for this first visit. The pork burger was good (one for one on entertainer app), a little small but rich and lots of flavour at $ 18. Texture of the bun was perfect, tiny crisp to it. The donut thing that I heard so much about was not good. Texture of donut was not good ($ 18), it was supposed to be fried in duck fat and was a bit greasy outside but bit tough inside and hard to tear/​cut through. It was topped with duck confit but if you’re feeling like that, I would highly recommend instead to go for the mixed charcuterie platter where you get alot more with a wide selection of tender quality cold cuts. The charcuterie is not part of the 1-​for-​1 but at $ 24 it’s worth it and can be shared by 3 – 5 happily. We were 3 and had it as one of our mains. The other dish we tried was the tenderloin on rocket and tomatoes. Super tender but I found myself wishing there was a little more juiciness. $ 22.
The wines by the glass were a decent portion, 11 each. Quality stuff. I had the Shiraz and Pinot Noir. Interesting for a shiraz really smooth and kinda lighter bodied, not much tannins and very drinkable. The Pinot Noir was for me more complexity and longer finish, with some minerality which I associate very much with new world Pinots these days. The Shiraz came in a slightly small pour. more consistency would be nice. 2 gals ran the service, both very pleasant and all smiles. It’s a skeletal crew as the first gal is also the cashier and hostess.
Open concept kitchen is nice and the place wasn’t too smoky. Apparently, if you order the sets which starts at $ 68 for the 3 course, it’s done «omakase» style (chef’s choice). You can specify if you have restrictions and the rest the chef takes it away. Nice touch, we saw chef going up to explain the dishes as they were served and the server also told us this is usual.
For dessert, we went for the tarte tatin. The pastry was tasty and tender. It was nice to see they did a shortcrust obviously homemade rather than the puff pastry which always makes me think it’s just a frozen job in many places as it’s not much flavour. There was nice caramelizing of the sauce giving it a slightly more complex toasted note rather than just sweet. Really good rendition and I always appreciate when the ice cream comes not melted. so many places can’t get that important detail right these days. All high tables here so bit of challenge for the older folks but my mom was quite happy. All around the tables were mostly expatriates drinking more wine then they seemed to eat.

Had a really wonderful 6 course dinner to celebrate my friend’s birthday.
Totally blew us away.
For the starter, we had salmon topped with some caviar and oyster leafs and the freshest array of tomatoes. Whoah. We knew we’re off to an amazing dining experience.
The 2^nd dish was hokkaido scallops and beans. An excellent one as well.
The 3^rd dish was goulash with pork belly and mashed potatoes and mushrooms. This dish was simply amazing.
The 4^th dish was beef with mushrooms. It was good, but the highlight was still the goulash at this point. :)
Then came the pre-​dessert. Rhubarb with home made vanilla ice cream with rum with strawberries marinated in pepper. Sigh. I wish I could have more of this. Every day.
The dessert was something like blackforest. Chocolate sponge cake with cherries and chocolate ice cream/​mousse? It’s delicious too.
All the ingredients are extremely fresh and we… will be back for more.