Au Jardin @ Botanic Gardens

One of the birthday meals that I was looking forward to was to Au Jardin. A year or two back, a friend chided me for skipping brunch at Au Jardin for another activity, claiming I "would regret".  Reservations at Au Jardin were breezy to make and we were greeted warmly at the door and led to the second floor. Finding Au Jardin like Casa Verde was no simple business, even with the Botanic Gardens Station supposedly near.

Before I let the tale speak for itself...here's the trouble I took to get there on foot. 



Alight at Botanic Gardens station and be greeted by this artistic wheel of gate.





To be fair, when we started walking it was sunset.




Lamps were not lit up yet.



And even when they were lit, we still have not found our way there yet! Talk about far, sometimes. Distances seem further on heels.



Spotted some flowers along the way, I remember seeing them at the zoo!



Bluebells?



At. long. last. This signage made me very happy. Spotting it, that is.



At the doorstep!



Helming the kitchen are Chef Ng Wei Han and Chef Patissier Liew San Lun. I was most excited to see what magic they could create!



The waiters assigned to our table was courteous, helpful with photos and game enough to crack jokes. One joked about his photography fees while another was bemused with our interest in the lizard that wiggled its way through half the glass pane - laughing it off as "discovery channel".



Irresistible shot of the gorgeous.



Pretty plate.



Let dinner begin already!



Stealing a shot of the luxe menu.



The rest of the place, seemingly empty but packed by the time I ended dinner. Distance does not seem an issue, in particular.



Cannot help but steal another snap of the thoughtful vase placed there specially for my posies. Extra points for thoughtfulness!



Amuse Bouche of watermelon juice and grape foam as well as truffle tart. Watermelon juice with grape foam was the attraction for me as simple as it sounds and true enough, the flavours shone in the order described. Tart juice met with the sweet grape finish. The tart razzle dazzled because of the truffle touches.



Two choices for bread - wholegrain and baguette. I preferred the baguette. Both smelt better than they tasted however.



Served upon request.



Tartare of Yellow Fin Tuna, Trout Roe, Raw Celery, Baby Cress, Seasonal Flowers, Yuzu and Fruity Olive Oil Dressing

 


First impression - Raw fish that goes with porridge. I threw in a dash of balsamic and olive oil which really made all the difference. On its own, I wish it had a bit more complexity in tastes with the string of ingredients that went on top of the tartare.



Green Asparagus and Seasonal Mushrooms, with 62º C. Egg “Joselito” Ham and Creamy Mushroom Jus

With such specific attention paid to the temperature of the egg, sixty two degrees had better be spectacular. On its own, the egg was a plain runny poached egg. Loved the rest of the rara going on with asparagus, mushrooms and ham. I just thought the egg was missing something that would gel the dish together.



Seared Scallops and Fennel Confit, Fusilli pasta, Savoury Crumble and Truffle Sauce

Scallops were bouncy and plump yet missing out on the sweetness despite being seared well. The savoury crumble won my heart. Pasta and scallops were singing their own solos though, not too complementary.



Crispy Confit Pork Belly and Oven Roasted Pork Rack, Pear Puree, Braised Leaf and Tossed Heart of Romaine Lettuce with honey glaze 



I like dishes done in a few ways - more skills showcased at least! Oven roasted pork rack showed a generous row of thick sliced tender pork slices. Well flavoured with honey glaze and pear puree accompaniments. Crispy confit pork belly fit the bill completey with a tempura shell and utterly decadent melt worthy belly fats and meat. Somewhat not as gratifying as Ember's Pork Belly but it was memorable.



Pain Perdu and Caramel Apple, Warm Vanilla Cream and Cinnamon Ice Cream

Pain Perdu is an atas version of toast dipped in milk. Impressive techniques captured here, the toast was soaked with milk yet appeared otherwised and dipped with sugar too! Loved how the milk overflowed like a sponge squeezed with every bite.



Caramel apple balls and cinnamon icecream played second fiddle especially with the warm vanilla cream sphere that was pretty amazing to eat.



Coconut Layer Cake

The kind folks at Au Jardin surprised with a birthday cake without a song though! Amazing layered coconut cake, very tropical indeed! What I loved most was the meringue droplets!



Petit Fours of chocolates and tart with hazelnut orbs

Served with either coffee or tea, the meal ended on a tiptop sweet note. The hazelnut orbs took after the Thai street snack - loveletters with sago pearls on top. The chocolates however stole the show - creamy, rich and yes, worth the pimple outbreak.

$110/pax

An experience to behold yet I was not blown away. Service is impeccable and definitely not snooty which is what some restaurants are known for. No pushy waiters who glare or feign deaf when I uttered "warm water" in response to "sparkling or still?".



I had to leave this to the last. The theatrics of watching it live - a fat lizard leaping its way to the poor fella of a winged insect and making dinner out of it. Right after I completed mine.



Almost like Hansel and Gretal, dropping bread crumbs to find our way out would have been ideal in the pitch dark surroundings. Even with an acute sense of direction, we somehow still had problems navigating our way out. I guess...try only with a car, if not a compass.

Au Jardin
Botanic Gardens