Violet Herbs calls itself a new age semi-formal fine dining restaurant helmed serving Modern European cuisines with Asian influences. It has long been on my to-visit list as the menu looks good (and was value-for-money before its revamp) and I had heard good things about it, including from my foodie sister.
I was excited to see it participating in Restaurant Week and promptly signed up. When we arrived, a queue was forming, though there were quite a few empty tables. After a wait, we were led to our table. The first floor is garishly decorated in purple and the lights kept fluctuating in brightness throughout our meal. Also, the tables were placed close to each other so it was noisy and there was no sense of privacy. It felt like a cheap diner.
To start, there was focaccia with balsamic vinegar and a mix of cod and mashed potatoes (above). The focaccia was cold, dry and hard. I love to eat bread – from Gardenia white bread to sourdough from bakeries or the ones I bake – but would not have a second bite of this. The least Violet Herbs could do was to serve warm bread. The cod and potato mix was bland and cold as well.