Cold smoked loin of wild salmon, caviar & greens from Mad About Sucre. (It would be remiss of me not to take this opportunity to commend the team behind The Teung Project (a sustainable outreach project which aims for the empowerment and betterment of the lives of children in rural…
Saveurs de Printemps from Mad About Sucre – French earl grey apricot mousse, Savoire sponge, blood orange and grapefruit insert. The presence of the classily demure and full-bodied earl grey is only detected after it has successfully materialised and condensed on your tongue, and elsewhere the citrusy elements within send…
A Compter Du Printemps from Mad About Sucre – strawberry cream, lemon mousse, French champagne, raspberry, almond sponge cake, croustillant. The posh champagne jelly was inappropriately inebriated to such a degree that it probably contravened something in the Liquor Control Act, whilst elsewhere the glacial and understated strawberry cream struck…
Fresh king prawn with linguine in aglio olio sauce from Mad About Sucre. The herby linguine had a playful bounce to its bite and the Spanish fermented garlic offered an unusual and unexpected crunch to the proceedings, whilst the nicely charred and gargantuan king prawn deserved its regal namesake, having…
Christmas Cake from Mad About Sucre – aged brandy, apricot, cranberries, currant, citrus peels, vanilla light rum sauce, and rum chantilly cream. Essentially the gustatory equivalent of seeing your familiar friend of many years in (ahem) naughty and slightly inappropriate Santa attire for the first time. The alcoholic fumes diffuse…
Hot smoked salmon, potatoes and concasse of tomatoes from the tearoom savouries menu at Mad About Sucre. The warm salmon slab masterfully redefines your IKEA-stemmed understanding of how smoked salmon should taste and feel, while elsewhere the hand-mashed potatoes surrender yieldingly in buttery earnestness. 3.9/5 (It would be remiss of…