Ember menu skin#

Honestly, the menu is not very extensive, I was expecting more new dishes from Chef Sulfian.Įmber’s desserts are decent but not outstanding. Some other examples of the old classics that are kept on the menu, that Ember is best known for, are the cripsy tofu with foie gras, Slow-cooked pork belly, savoy cabbage, apple & natural jus, Pan-seared Chilean Seabass, mushroom ragout, bacon & yuzu-truffle butter and Coconut panna cotta, waterchestnuts & gula melaka.

It is only available on the lunch set menu but if you wish to order it during dinner a la carte, it’s $32 (let the kitchen know in advance). It is twice cooked for 36 hours, hence the meat is fork tender and not very salty.

The skin comes perfectly roasted, the way a good confit should.

One of them is the Duck Leg Confit with mashed potatoes and caramelised onions. The juicy, sweet flesh of scallops enhanced by a hearty bouillabaisse, when paired intelligently, only allows the sweetness of the seafood to emerge and dance with delicately flavoured stew, and highlights by garlic aioli that smoothly harmonises the symphony of this dish.ĭespite a new chef with a new culinary direction, many of the menu’s old favourite stay. My favourite is Bouillabaisse ($32) with NZ Langoustine, Hokkaido Scallops, Barramundi, Garlic Aioli. The tanginess of the tomatoes are perfectly balanced with a lightness from the fish and clam jus. The crispy barramundi was done nicely, even if it didn’t wow. We started our mains with pan roasted Barramundi ($28) with tomatoes, fine beans, avruga caviar and clam jus. With an intention to enhance the essence of premium ingredients, the menu is kept simple in regards to flavourings because Chef Sufian believes in letting the ingredients speak for themselves. The highlights from the new menu showcases modern European dishes cleverly with hint of Asian touches. I am not a huge cheese fan, and I think I have had better Burrata elsewhere though.

Colours and presentation are important, as seen from my plate of Burrata Cheese ($14) with cherry tomatoes, arugula and homemade pesto sauce.

Ember menu