Goosefoot by Chef Chris did very beautiful presentation, very creativity, and also tasty. The menus were modern style with French and Asian fusion. 9-tasting menu is 135 USD per person (not include coffee and tea).
The first course, we started with seared scallop, maitake mushroom, lobster sauce with a hint of lemongrass.Scallop was excellent cook but lobster sauce was too salty.
Second course was begonia (flower), preserved garlic, shrimp, and english pea. The second one taste like very smooth custard, really yummy.
The third course was chestnut soup, alba mushroom, potato, and truffle essence. Soup was velvety, a bit sweet, very mild chestnut flavor, nice truffle smell.
The fourth course was Tasmanian king salmon, ice plant, soy sauce (with a hint of ginger), and cucumber. Salmon cooked very good (medium) and topped with soy sauce.
The fifth course was venison steak, Served with cardamom, blood orange, aigre-doux sauce. Venison cooked very well (medium rare), however meat was not tender and under-season.
The sixth course was Angus beef with slice Tokyo turnip, Served with pine, szechuan peppercorn sauces. Beef was cooked very well (medium rare) but not tender and over-season with salt (very salty).
The seventh course, Macaron topped with Roquefort cream cheese and quince jam.
The eighth course, “Irish cream”.
The ninth course, chocolate, sea salt, and lychee. Very smooth, delicious, full flavor chocolate moose.
In conclusion, the nine coursed menu at Goosefoot is one of the most incredible presentation meal in my life. I love the creativity and presentation in every menu. However, venison and beef were very unsatisfied. Chef Chris and team might need some quality control before serve.
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