Henry and the Fox
- Chicken Liver Parfait
- Home Made Potato Gnocchi With Slow Braised Lamb Shoulder
- Porcini Mushroom Pizza
We started off with the Chicken Liver Parfait, which was generously served on a board. With an incredibly smooth texture, the beautiful depth in flavour was well complemented by the edge of jelly. Served with lightly toasted brioche, which could’ve been cut a bit thicker, as well as some crunchy crackers and cornichon, this was a simple yet tasty starter.
According to our waitress, the gnocchi was “really good here”, and damn was that some awesome advice. The home-made potato gnocchi was fluffy and light. Without being overly chewy, the gnocchi exhibited a beautifully rich and aromatic potato flavour. The dish was well complemented by the juicy and exceptionally flavourful pulled lamb, though it was overly salty at some parts, perhaps due to the salsa verde. Generously loaded with a yoghurt-like cream, the gnocchi was exceedingly rich and each bite was bursting with flavour. With bits of crunchy radish cutting through the creaminess, the well balanced dish was rather fantastic .
The Porcini Mushroom Pizza didn’t disappoint either. Loaded with a thick layer of sliced mushrooms, the topping were generous and well complemented by a thick layer of light yet flavoursome fior di latte cheese. The dough was fresh and crispy, with a nice puffy edge that bears close resemblance to an authentic Italian pizza. However, the dough was definitely a denser rendition than the traditional variety, and hence made for a slightly chewy experience.
It was overall quite an enjoyable meal without being overly spectacular. Despite the slight flaws in the execution tonight, the mains proved to be tasty and delicious nonetheless.
Would Penguin Eat Again?
Sure. That gnocchi ranks among some of the best I’ve ever had, and I’d certainly be back for some more.