Chef Tommes is back into action after months of trip from Europe, he went on to study and research some new flavorsome dishes. This time round he bring back something authentic and traditional where he found during his trip to Europe.
Peckish Platter, Consist of Smoked Salmon with Homemade Sour Cream and Caviar, Mini Vol-Au-Vent with Foie Gras Mousse, 3-Salmon Tartare, Homemade Hoummus, Chicken Pate, Spanish Sardines on Croustillade, Marinated Duck Breast Slices, Portuguese Style Octopus Cerviche, Spanish Olives, Italian Anchovies with Grana Parmesan. This platter is for two and I do believe it more than enough to fill your stomach, among the many platter I tried the Smoked Salmon with Caviar which is very fresh and gave a refreshing taste and the fish roe giving a crunchy texture, Portuguese Style Octopus Cerviche is another great dishes where fresh Octopus is a crunchy and flavourful. Marinated Duck Breast Slices is another favourite where a little pinky on the meat is the best.
Middle Eastern Platter, Babaganoush, Hummous, Artichoke Hearts in Oil, Feta Cheese, Dolmades (Greek Rice Rolled in Wine Leaf). I tried the Babaganoush and found it taste very similiar with Mediterranean food we eat at Rendezvous(Close Down), the Babaganoush is best to dip with pita bread. Artichoke Hearts is something new to me and it really have a special taste and texture.
Asparagus Cream Soup, Asparagus cream soup seasoned with salt and pepper served with crispy croutons. I did not get to try it as the sharing portion is too small and it just finish so fast, I believe it must be taste good.
Beef Tenderloin, Beef tenderloin topped with caramelized onions on top of a bed of spinach served with shimeji mushrooms, special mash scoops and plated with a beef reduction sauce. This is one of the best dish I try throughout the dining session where the beef is perfectly cook to perfection and the caramelized onions on top taste sweet together with the fresh crunchy mushroom is just awesome.
Baked Camembert, 125g of breaded Camembert cheese baked in the oven and served with cranberry jelly cubes and a side salad. This is best to eat with a big piece of bread because the big portion of cheese is way too much even for cheese lover like me but it is extremely delicious.
Seared Scallops, Seared scallops accompanied by caper raisin emulsion, topped with grated nutmeg and comes with the side of cauliflower mash. I believe this is the only dish we has over the night that infuse with some very local ingredients which is nutmeg. Not only the dish is extremely presentable but also the flavour, even though I just got a small bite of it but special taste of sauce left a great flavour in my tongue for long.
John Dory, John Dory fillet pan-seared and served with Moroccan-style rice (raisins, orange cubes and almonds) topped with scallop and complimented by market vegetables. A great cooking skill by Chef to pan-seared fish fillet using high heat while keeping it tender and juicy, not only the fish meat attractive but also the flavourful rice which consists of raisins, orange cubes and almonds.
Marinated Duck Breast, Succulent duck breast prepared in a rosemary, juniper berry and honey marination served with pan-seared mash potato, green beans and carrots francaise. Duck breast is another highlight of the night as the sauce and juiciness of duck meat is unbeatable, it will be great if more sauce can be provided as it taste very good with mash potato as well.
That Little Wine Bar
54 Jalan Chow Thye, 10050 George Town
+604 226 8182
N5 25.531 E100 19.277
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