I brought my companion here during Restaurant Week, having enjoyed a meal at OCF before, and this second time was just as enjoyable.
The restaurant, named after the late Sir Stamford Raffles’ first wife, is tucked away on the second floor of The Arts House. It is quite well lit with large windows on the side, and tables are placed apart well enough so diners will not disturb others with their conversations. There is an open kitchen, so you can see what is being cooked, but no oily smell wafts out so the experience is pleasant. As always, the service is excellent with the manager walking around and checking on diners.
Lunch was started with a delicious, crusty, warm sourdough with salted butter (above). The bread was so good slathered with the rich butter, I could have eaten a lot more than the two slices given.
For entrees, we both had Le Veloute de Topinambour (above), or artichoke veloute, parmesan foam with truffles. The soup was had a velvety mouthfeel and mild mushroom taste, and the parmesan foam provided a nice gentle salty burst.
We also ordered the Hokkaido Scallops Carpaccio sharing plate (top up $30, above) which had tomato and caviar dressing. The sweetness of the scallop with the salty accompaniments was delicious.
For our mains, we had Le Poulpe (grilled octopus, herb risotto, tomato confit) and Le Poulet Jaune d’Origine Francaise (chicken, green peppers, cumin and carrot, roasting jus).
The octopus (above) wasn’t a stunner, but it was well grilled with a nice char, and yet juicy and soft. The tomato confit contrasted well with the mild tasting risotto.
The chicken (above) was well cooked, crisp on the outside yet moist inside, although my companion noted that one of the fillets was a little too salty.
For dessert, there was only Le Chocolat (above, single vintage bitter chocolate tart, fleur de sel, vanilla ice cream). The chocolate was so dark and rich and I loved every bite that had a sprinkle of fleur de sel on top, which highlighted the chocolate so well. The vanilla bean ice cream and dollop of salted caramel sauce accompanied it well. The only thing I would change would be the tart base, it would go better with something slightly more buttery.
Overall, a delicious meal with lovely service and a beautiful ambience. My companion loves it and I think we will be returning again 🙂
Olivia Cassivelaun Fancourt (OCF)
The Arts House #02-02
1 Old Parliament Lane