Nathalie's Gourmet Studio @ Solaris

June 3, 2010

Click here for earlier entry on Nathalie's Gourmet Studio (May 31).

Tomato gazpacho with crab tartar. We're usually not fans of cold soup, but this was excellent: thick and potent but not too sour, with a tangy flavor that blended beautifully with the fresh, luscious crab meat.

King prawn & crab rolls. Subtle in taste, delicate in texture. Light eaters, rejoice.

Spinach & parsley ravioli. A hearty serving, offering the flavors of springtime; the dominant vegetable components made it seem less cheesy and starchy than ravioli tends to be.

Curry risotto with roasted sesame scallops. Don't let the name fool you; the creamy foam looks vaguely like curry, but it isn't spicy. Still, this was an impressively inventive recipe, bolstered by perfectly prepared rice and plump scallops.

Lamb tagine with couscous & edamame. Super-succulent meat in a wholesome-tasting platter that would put many Middle Eastern restaurants to shame.

No visit to Nathalie's is complete without buying some macarons.

Canele. As Wiki describes it: small French pastry with a soft custard centre and a dark caramelized crust. A specialty of the Bordeaux region.

Sweet, sticky meringue. Very light and fairly airy.

Fizzy pink lemonade.

Virgin Mojito & house red wine.

Nathalie's Gourmet Studio,
Solaris Dutamas.