Here’s an update on XF’s bday!
I thought I had better do it fast while I’m transferring the photos..before it gets drowned in the hills/mountains of backlogs I have :( I haven’t even blogged about my own birthday celebration with the girls last year :X
We went to Ochre Italian for Restaurant Week’s kick-off! :) It was a restaurant introduced and recommended by my close colleague, whom later on told me “whoops, I remembered the restaurant wrongly, it is another one at the OC that’s good. But Ochre is not bad too la, keke.”
Sweats. By then, it was kind of too late to make reservations for another good restaurant, so decided to make do with Ochre Italian. Afterall, it’s restaurant week! Just have fun trying out new restaurants :)
Was in a super lazy mood that evening, so not much pics.
Some photos from Ochre Italian’s website:
“OChre’s contemporary chic interior design of dark, masculine fittings, plush furnishing and glass walls surround a gleaming open concept show kitchen. Together with our alfresco area and bar lounge, the restaurant can accommodate over 300 guests for standing buffet events or cocktail receptions.”
Makes me wanna go back another day to chill at the bar! Soft warm bread were served and it tasted good even without the olive pesto dip.
The RW menu has not much of a choice..
There were only options for the mains, which all of us wanted duck leg confit except xy. Not sure if she was being nice to sacrifice so that we can all try the salmon :p
Prosciutto salad with mixed berries, tomato, olive and mixed salad
Friends who know me will understand that I’m not a huge fan of parma ham and salads. So both things in one as a starter to the 3-course meal, omg.
Thankfully there was plentiful of berries. The berries made it better, WAY BETTER.
It’s not like the dish was not done well, it’s just a personal preference thingy. I believe the rest enjoyed it thoroughly! The balance between savory-sweet-sour was good enough for me to finish a huge portion of the salad :)
Salmon Fillet with cous cous salad and salsa verde
The rest of us had Confit of duck leg with orange demi-glace
I find the duck leg done wayyyyy too salty. Ling and chee shared the same sentiments too.
Wish I had ordered the salmon right then.
Dessert was great though!
Poached pear with white wine
The white wine was faint and brought out the sweetness of the pears. However though, the poached pears smelt a lil’ of cinnamon, no idea why. So.. warning to those who doesn’t take cinnamon :)
The vanilla ice-cream comes with hazelnut crumbs – heavenly combination. What’s more, the ice-cream DOESN’T melt (I wonder why?) even after like what? 10 mins?? So you can take your time to relish the poached pears or have a lil’ chit-chat & let the foods digest before moving on to dessert.
How do we know that? The birthday cake was served right after the desserts came, so we spent a longgggg time taking photos of xf with the birthday cake and her pressies before she had the chance to enjoy her desserts keke.
So overall, it’s a restaurant with great, attentive service crew.
Though the mains didn’t impress us that much, the dessert was satisfactory.
I may go back for desserts/drinks when I’m at the OC another time!
I thought I had better do it fast while I’m transferring the photos..before it gets drowned in the hills/mountains of backlogs I have :( I haven’t even blogged about my own birthday celebration with the girls last year :X
We went to Ochre Italian for Restaurant Week’s kick-off! :) It was a restaurant introduced and recommended by my close colleague, whom later on told me “whoops, I remembered the restaurant wrongly, it is another one at the OC that’s good. But Ochre is not bad too la, keke.”
Sweats. By then, it was kind of too late to make reservations for another good restaurant, so decided to make do with Ochre Italian. Afterall, it’s restaurant week! Just have fun trying out new restaurants :)
Was in a super lazy mood that evening, so not much pics.
Some photos from Ochre Italian’s website:
“OChre’s contemporary chic interior design of dark, masculine fittings, plush furnishing and glass walls surround a gleaming open concept show kitchen. Together with our alfresco area and bar lounge, the restaurant can accommodate over 300 guests for standing buffet events or cocktail receptions.”
Makes me wanna go back another day to chill at the bar! Soft warm bread were served and it tasted good even without the olive pesto dip.
The RW menu has not much of a choice..
There were only options for the mains, which all of us wanted duck leg confit except xy. Not sure if she was being nice to sacrifice so that we can all try the salmon :p
Prosciutto salad with mixed berries, tomato, olive and mixed salad
Friends who know me will understand that I’m not a huge fan of parma ham and salads. So both things in one as a starter to the 3-course meal, omg.
Thankfully there was plentiful of berries. The berries made it better, WAY BETTER.
It’s not like the dish was not done well, it’s just a personal preference thingy. I believe the rest enjoyed it thoroughly! The balance between savory-sweet-sour was good enough for me to finish a huge portion of the salad :)
Salmon Fillet with cous cous salad and salsa verde
The rest of us had Confit of duck leg with orange demi-glace
I find the duck leg done wayyyyy too salty. Ling and chee shared the same sentiments too.
Wish I had ordered the salmon right then.
Dessert was great though!
Poached pear with white wine
The white wine was faint and brought out the sweetness of the pears. However though, the poached pears smelt a lil’ of cinnamon, no idea why. So.. warning to those who doesn’t take cinnamon :)
The vanilla ice-cream comes with hazelnut crumbs – heavenly combination. What’s more, the ice-cream DOESN’T melt (I wonder why?) even after like what? 10 mins?? So you can take your time to relish the poached pears or have a lil’ chit-chat & let the foods digest before moving on to dessert.
How do we know that? The birthday cake was served right after the desserts came, so we spent a longgggg time taking photos of xf with the birthday cake and her pressies before she had the chance to enjoy her desserts keke.
So overall, it’s a restaurant with great, attentive service crew.
Though the mains didn’t impress us that much, the dessert was satisfactory.
I may go back for desserts/drinks when I’m at the OC another time!
We brought our own cake for XF to the restaurant and the staff served it so nicely!
<3
Ochre Italian Restaurant and Bar
Orchard Central, 181 Orchard Road
#11-03/04 Singapore 238896
Phone
6634 0423
Email
ochre@kitchenlanguage.com.sg
www.facebook.com/OChreItalian
