Ton, the restaurant supervisor took his liberty to organize us two signature cocktails from the bar and set the wildfire on flame when it was presented to the table came with Larios Gin, fresh pineapple, honey, coffee liquer, Campari, lime, Togarashi chilli, nutmeg and anise that may sound like too much complexity on palate with such an concoction, but it does work quite well to quench your thirst with the peppery chili kicking in gently.
The second cocktail came with Larios Gin, fresh pear, vanilla bean, Fino Sherry, lime, mint, pomegranate, sparkling blanc de blanc and bitters and it may well appear to some who favours their classic cosmopolitan and this would be your deluxe version by enjoying so.
This classic spongy half folded bun is filled with spiced cauliflower, siracha and pickles. The rich flavours are anchored by the cauliflower which has a charred flavour and it is deliciously appetizing and well paired with the classic and elegant NV Billecarte-Salmon French champagne.
Juicy and moist! This is a beautifully balanced dish with a combination of sheep’s yoghurt, pickled shallots and bronze fennel. It has a crunchiness to it, as the beetroot is not too soft and the shallots of fennel added another dimension. You've got to love beetroots to enjoy such a good beetroot dish. Paired with a glass of refreshing, half dry and somewhat fruity and sweet finishing 2016 German Bernkasteler Badstube Riesling, it is simply sensually yours to enjoy fullest.
Wontons are a popular choice on any menu and these looked great, sitting in a broth of master stock, garnished with goji berries and a full bed of chives. It was the most perfect presentation and the master stock had a great aroma yet rather too sweet on the palate. The wontons were so crispy and the melange of flavours was very pleasant with a chosen pairing of the 2017 Tasmania Pressing Matters Pinot Noir for its cherry and plum flavours that is balanced by long lines of acidity and tannins.
A heart-warming dish that has the added flavours of smoked almond veloute, Comte cheese and roasted seeds. Presented on a halfmoon shape, the glutinous Japanese pumpkin was delicious and has it own very redolent flavour, the other accompanying ingredients were not a standout, but delicious nonetheless. Paired with an artisan medium body 2020 French Jean Paul Dubost Gamay Beaujolais with its dark red fruits and savoury notes.
<Oyster & Shitake Mushrooms>
This was simply sensational and was accompanied with miso butter, smoked salsa verde, a sous vide egg cooked at 63 degrees and sourdough crackers. A superb combination that was delicious, unctuous and above all, just a perfect blend of flavours that danced on the tongue, with the flavours to die for! It is a rich main course dish with a depth of flavour that was totally unexpected, including the chimichurri dressing that was so piquant. It is totally worth it for an encore!
This beautiful pre-dessert that really is a first dessert and with the addition of lavender, honey and rhubarb sorbet. The vanilla custard was silky smooth and creamy and the crunchy honey quenelles are simply fabulous, not only visionary stunning yet pleasing the palate entirely. It is a real stand out and a sensational dish!
This dessert is also a worthy front runner for this evening. The ice cream also has pistachio cake, yoghurt, soft orange blossom meringue and coconut. This dessert has so many layers and no flavour is overly dominating, a well-balanced act but you have to let each flavour speak to you. The ingredients are subtle and create a lovely texture overall that is to be savoured until the last morsel. It is a fabulous dessert that shows excellence in culinary skill to understand flavours. A triumph!
On a chilly winters evening, you will not find a warmer atmosphere to kick back and relax under the trusted hands of this culinary and front of house teams. All those naysayers out there that think vegetarian food doesn’t cut it need to hot foot it to Monster Bar & Kitchen and immerse yourselves in plant-based cuisine that really envelops your palate just as much as any other restaurant can. You truly do have something very special to look forward to!
Design & Decor: 4.5/5
Food & Beverage: 4.5/5
Value For Money: 4.5/5