Glowbal Passport Quest. As part of the promotion that Glowbal Group ran in February - March 2012, I visited all seven of the restaurants. Here is my post of Sanafir.
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Black and Blue
Because I haven't had much success with the menu at Sanafir, and also because they have a new chef in Ray Bear, We decided to try the tasting menu and placed our trust with him. Our first course was Prosciutto Orange Watermelon starter. The freshness of the fruits with the saltiness of the prosciutto works really well and definitely served to whet the appetite
Our next course was a Just warmed lobster on a bed of mango chutney. On the other side of the plate was a Scallop ceviche with avocado and beet/olive dust. Though not a fan of avocado, once you peel back the layers of avo, you are treated to a ceviche at its best.
For our main, we got the Pork cheek done as a confit in duck fat, as well as the Pork Belly. This was served with a side of Poached Shrimp, some fingerling potatoes and Brussels sprouts. I guess this is Surf and Turf, Ray Bear style! Loved how everything went together in this dish.
Already full from our first three dishes, Chef brought out our "last course", pre-dessert. This was as Pineapple Glazed Ahi Tuna over a bed of Duck Fried Rice. This was beautifully plated with some root veggies and a spear of pineapple. Really outstanding. Probably my favourite of the night.
And to top it all off, we got a lovely Creme Caramel with Strawberries and Passionfruit coulis. Although the portion is quite large, you can polish this dessert off easily as the texture is really light and it's not overly sweet either.