Rhubarb
Value for money Quality Michelin French food
The Lunch Menu is 52++ for 3 courses and 88++ for 4 Course Omakase Menu. Very worth it for the experience, ambience and each dish was like an art piece. Do ensure that you have enough time to eat a relaxed pampering lunch as we came at noon and didn't leave till after 2pm. The set up of the restaurant reminded me of Odette.
Starter
Anchovy | Aioli | Puffed up cracker | Fish Roe
What a satisfying crunch it was!
Appetizers
Hamachi | Beetroot puree | White horseradish yogurt | Blackberry
It was a generous serving of Hamachi wrapped in a layer of seaweed. A zero carb sushi option. There were so many flavors in this dish that I had to clean it up with the warm bread that they would offer. I personally liked the Olive Bread the most (with whole olives inside), followed by the Sourdough, and then the Baguette last. The bread was served warm and the staff would offer top ups throughout the meal.
Lemon Verbena | Ricotta | Bonito vinegar | Sliced Tomato
A vegetarian option that was nicely presented, but I would order the Hamachi again without a question (and I don’t even eat beetroot)
Mains
Confit Barramundi with olive oil | Zucchini flower stuffed with beetroot | Passion fruit sauce
I could not really taste the Passion fruit but it was a refreshing sauce that did not feel jelat in any way. The wait between the appetizer and the main course was almost 30 minutes but the food was served warm and the fish was tender and juicy. The cracker on top gave a different texture to the dish and I believe it was a fish cracker.
French duck seared and roasted | Crusted with parsley | Daikon | Blueberry sauce
Both mains had a bokchoy served with it. The daikon (in red) was served on figs (if I recall correctly). The french duck was cooked perfectly and the blueberry sauce paired well with the duck. From the other side, the duck looks like a stone with moss growing on it (it’s actually parsley). My favorite of the 2 mains
Dessert
Mango | Coconut | Pineapple
Sweet and fruity. The Mango was a thin layer, almost jelly-like but what I’d go back to Rhubarb is...
Peanut butter | Smoked Hay Ice Cream | Chocolate
The smoked hay ice cream was absolutely delightful. A scoop of charcoal black icecream with peanut butter and chocolate. I wasn’t able to finish the cake but I finished everything else on the plate plus the charcoal cookie. Yum I was sad when I finished the dish cause I would definitely would have loved more.
Petir Fours
Chef Paul came out personally to deliver the final dessert. Lychee Jelly, chocolate, and the tiny strawberry madeleines (my fav of the trio).
Tea/Coffee I believe is charged separately.















