Fine dining @ Gaia Reserve

Our first choice of hors d'oeuvre was Foie gras however having been told that what was on offer was a preprepared pate instead of the conventional freshly cooked duck liver; we opted out for French onion soup, wild mushroom soup, fresh oysters and fried potato wedges. For our entrée we selected fresh cod, Australian wagyu beef, French lamb cutlets and octopus. Aside from ambiance and service any fine dining venue lives or dies by the quality of its cuisine. In this instance the quality of the ingredients, seasoning and plating indeed hit the mark. The French onion soup was exceptional with a perfect pastry and cheese topping and deserved a MICHELIN Star. The wild mushroom soap was equally as good. The lamb was cooked to perfection with delicate seasoning and excellent flavor. The cod was perfectly cooked and came on a bed of mashed potatoes and a side of al dente sautéed vegetables. The serving of Wagyu beef was generous flavorful and well cooked. Location : Gaia Reserve @ Eco Botanic