Wednesday, September 19, 2012
Ananas Brasserie and Bar
Through the bar is the Brasserie - and what a wonderful space. Pineapple lamps line the banquettes which divide the room into smaller spaces, and the clever use of mirrors, some painted, make the space look even bigger. The private dining room on the left has an open verandah on the side which looks over the courtyard of The Argyle (nice spot for lunch).
It's described as French Mediterranean. The Chef is French born Jerome Lagarde, who came from the Three Star Sens & Bund in Shanghai.
Unfortunately I didn't photograph our dishes - wish I had because they looked as good as they tasted. The hardest thing was the choice. Hal had the Alaskan Crab and Avocado, which was fresh and delicious. I took our waiter's recommendation and had the 65 degrees Free Range Egg on Bed of Smoked Cream, Asparagus, Sauteed Porcini, Bellota-Bellota (a rolled piece of superb ham). How on earth do you cook a very soft boiled egg, shell it, then coat with a crunchy crumb mixture? The smoked cream was a fabulous taste. It also came with two tiny perfectly cooked pieces of Asparagus.
Hal then had the Stuffed Squid on a bed of Mushroom Risotto, which he said was fabulous. I had the Lobster Ravioli, rich but really amazing. We also ordered the Cos Salad - a whole baby Cos with a lovely vinaigrette, and of course the Pommes Frittes - which were tiny and crispy.
We had to try a (just ONE) dessert - the Salted Caramel Eclair. Superb.
We feel so lucky to have another fabulous restaurant literally underneath our apartment. Bit dangerous though. If I had a criticism it was the way they serve the food - very French. There were two 'servers' (they wear aprons), one a tiny slip of a thing, who carry out the food on huge silver trays (which was almost bigger than her), but they have to stand and wait till a waiter is available to bring it to the table. Sometimes she had to run around the room - carrying the full tray - to get a waiter's attention. I guess this will improve with experience and maybe more floor staff.
Even though it was Day 2, the food and charming service overall was standout.