10 at Claymore Revisited @ Pan Pacific Orchard

Special thanks to Givany and KS for the invite! 

10 at Claymore is back with an Aussie menu - "The Pleasure of Oz"! I’ve yet to head to Australia yet but I’ve always thought of its signature to be seafood. With three out of five ala carte courses organic beef, the chef was quick to point out that this is new to the market and has only been around for the last six months. The beef is sourced from Victoria, Southern Australia where pollution has not quite taken over that part of the country. Organic beef or not, I am one carnivore and I definitely love the ala carte courses! Organic beef like all things organic are deemed free of pollutants and what nots that make ordinary beef not that healthy.



Table setup.



Chef checking on those that need refills.



Shooters.



And then there's rows of them!




These jars make me so happy, even merely looking at them.



Cranberry Lychee for the non-alcoholics - super liking this light fruity concoction!



New Zealand Wine to compliment the plates of pleasure.



Clinking the glasses with joy!

Gippsland Organic Angus Beef Tenderloin 

Taylor’s Port Reduction, Smashed Idaho Potatoes

A decently thick slice of tenderloin that was well seared – medium with the perfect red! Loved the juices and doneness of this tenderloin. Idaho potatoes was well positioned and flavoured to compliment the beef too. Seconds I had!

Gippsland Organic Teppan­Style Angus Beef Rib­Eye 

Warm Garlic­Ponzu Vinaigrette, Sautéed Pea Sprouts

For those looking for an asian touch with this Teppanyaki-inspired dish. The tastebuds were brought on a extremist journey – swung all the way too sweet for this. Not quite a fan of the raw pea sprouts either.

Gippsland Organic Slow Roasted Angus Beef Striploin 

Grain Mustard and Merlot Infusion, Braised Mushrooms 

The least favourite of the three beef dishes served up – this lacked flavour in comparison and largely because of the cut of beef given as well. A disproportional tendon-meat ratio.

Australian 8­Hour Braised Kurobuta Pork Belly 

Sweet Dark Shoyu , Steamed Mantou

Inspired by Khong Bak Pau, tender kurubota pork sandwiched in the fluffy buns failed to strike an impression after the stronger tasting counterparts who made their appearance way earlier. A suggestion was made to the chef to place this amongst the first few before the tastebuds get marred.

Australian Free­Range Volcanic Grilled Lamb T­Bone 

Citrus Balsamic Reduction, Pumpkin Puree 

Fatty lamb T-bone but deservedly delicious with the spices used.



The oyster chef hard at work. Shucking is indeed no shoddy business.



Washington Bay Live Pacific Oysters, Irish Oysters, French Oysters

All three were equally outstanding - freshness, distinct taste and most importantly, so easy to slurp! If stomach space truly permitted, I would not mind just tucking into them all night long.

Seafood Platter

This is possibly as Australian as I would imagine but the only crustacean that impressed was the incredibly fresh lobster – copious amounts of roe…mmmm!

Oysters too were awesome – loved the variety of Australian and European. Flavours were clear – sweet, salty and overall very fresh!

Sashimi

Not the freshest, in fact there was a certain staleness about it. Knife cuts were not clean either, which left me half hearted about their sushi.

Salad corner

The salads were mostly spicy, savoury, sweet and sour. None of which caused too huge an impression. If anything, their DIY Caesar salad corner appealed more.



Vegetable soup for those in need of a first course.



The cheese radar was high on alert when I spied the corner.

Cheese corner

Loved this! Range of cheeses were adequate and most importantly, I found a favourite in all of them. Stinky, velvety, mild, milky…they have them all! Personal favourite goes to cranberry cheese and their figs.



Neatly arranged.



Baskets of carb heaven.



A toaster nearby would have been better for reheating.

Bread corner

While the bread should have been served warm, these were decent. Loved the dips of pesto, herb butter and red pesto! Delicious! A pity the vegetable soup was too pedestrian.



Abit of everything else to fill the spaces in between.

Salmon with Citrusy Lemon Sauce

A highly recommended one on the wagon – I found the sauce really tasty and salmon fresh.

Braised Pork Rib

Well flavoured ribs without being overbraised. For once, I relished the tendons.



Remember the chocolate block.



Bread and Butter Pudding always is a must feature and must try. The generous scattering of butter croissants gave this a richer taste.



Banana Pastry that could do with a weebit more crisp.



Blackforest cake that garnered most interest, judging from the slices taken.



Peach Brulee and Chocolate mousse - shooters are always so hard to resist!

Sugary pops.

Live Station of Crepe 



Chocolate.

Peanut butter.

A sweet finish always! There is a selection of filling ranging from durian to kaya and peanut butter with a plethora of sweet toppings as well. These were crunchy at the edges and chewy towards the center. I wish I had space for another but the hot and cold pairing of crepe and icecream was a happy find! I found the ginger vanilla icecream delicious – candied ginger bits made the world of difference.

Cookie Jar

Oatmeal and raisin, Butter, Muesli

Addictively good these cookies are, now where’s the coffee and tea to go?

While the cakes hardly struck a chord with me, one that stood out quite well was the chocolate cake – rich and indulgent! This time round, chocolate fondue took a different interpretation – appeared in what looked like a cauldron of chocolate sauce instead.

Their ala carte buffet dishes are still more outstanding than the main buffet proper but that’s where the value is – 1 round of five plates would have more than enough covered the “value” of the buffet!

$55++ (dinner)

10 at Claymore
Orchard