October 17, 2016April 26, 2018

QMO Newly Launched Wine Pairing 3 x 3 + 3 Tasting Menu

QMO has recently launched a new Tasting Menu consists of 3 courses (Starter + First Course + Main Course), paired with 3 sommelier recommended wine pairing, priced at a very affordable $388 + 10% with an original price of $570.

Having come here for a couple of times, we couldn’t wait to try some of their new dishes on the tasting menu as well as an array of wine! A beautiful displace has also been nicely done on the counter table.

After we were seated, we were served with a complimentary appetiser, smoked fish on toast with Japanese sauce. Savoury and crispy, a tiny bite to make you hungry!

Iberico Pork Shoulder “Tonnato”, with Cava, Agusti Torello Mata

This dish is believed to be an exceedingly elegant antipasto for an elaborate dinner. The thinly sliced pork shoulder has been soaked in a mayo kind of tuna fish sauce with some pickled veggie on to top to give a bit of acidity to counterbalance this meat dish, a great match with the bubbly Cava.

Hamachi Carpaccio with Fennel, with Givry 1er Cru, Cave Des Vignerons de Buxy

The thinly sliced fish is covered in a light foam, mixed greens, and fruity jelly, giving a mix of seawater, cream, sweet and sour taste in one bite. We liked to roll the fish to wrap around the veggies, to go with a sip of dryer white wine.

Grilled Squid with Garlic & Parsley, with Sancerre, Domaine Du Pre Semele

One of our favourite dish from the restaurant. The squid is very tender with just a light garlic herb sauce, sitting on a light squid ink juice. The squid ink has been lighter this time when comparing to the thicker consistency during our last visit, though not a bad choice still.

Sauteed Tiger Prawn with Basic Butter, with Xarel-Lo “Gran Crisalys”

A giant piece of tiger prawn has been fried just right, the fresh prawn meat can be pulled right off the shell, while the tomato relish on the side is an icing on the cake for this delicate piece of shellfish. Compared to the squid dish, this plate would go better with a fruitier wine.

Mussels, Shrimps, Tomato Pot-Au-Feu with Fried Whitebait, with Riesling, Henri Weber

A mixed of seafood swimming in a pool of tomato based soup with a generous amount of onion and seasoning, while the fried whitebait on the side is for you to dip into the sauce, which is a traditional way to enjoy this pot dish. Though it was served in a big bowl instead of a warm pot, the flavour still remained and we particularly noticed that they have used two different kinds of mussels to create the flavour.

Steak “D” Escalope with Mushroom & Mustard, with Cotes de Provence, Chateau D’Astros

Steak Diane with sautéed potatoes and peas, covered in creamy mushroom shallot sauce. The flattened steak is just slightly pink in the middle, absorbing all the flavour from the sauce. Up until this point, we wish these would be some rustic bread for us to dip in! Meanwhile, we really enjoyed the rich French wine to go with this red meat dish.

The wine pairing seafood filled dinner was an enjoyable experience and a meal could never been better without some sips. An exciting 3-course x 3-wine dinner at a reasonable price in Ship Street, one of the most casual yet creative restaurant in the neighbourhood!