Wife and I had visited Brasserie Wolf twice in recent months. The first visit was a random choice from the Palate group of restaurants when we were looking for a lunch place. Impressed with the food, service and pricing, I made a reservation again last week for wife’s birthday.
Wife had escargot for starter. The escargot was not served the usual way in whole shell with garlic butter sauce. Instead it was a confit of snail meat baked with sun-dried tomatoes and garlic butter covered with puff pastry crust. A very interesting hot starter. I opted for the traditional grilled foie gras. The portion was generous and the brandy cherry sauce delicious. The dish was pretty traditional and standard but I enjoyed it.
Main was grilled Argentinean Tenderloin for wife and Veal Osso Bucco for me. The grilled beef was tender inside but little dry on the outside - pretty average in my opinion. The Osso Bucco, served in a hot cast-iron pan topped with Gremolata (orange and lemon zest mixed with garlic and parsley), was fork tender and delicious.
We were both very full by the time we finished the main course and at the same time started to feel the effect of the alcohol from the many glasses of Austrian wine. Reluctantly, we passed up the dessert. Overall a very satisfying meal - just like the previous visit.
Restaurant Manager Cedric Kerhir and his staff were very friendly and made good recommendation for the wine and food. The lunch time 1-for-1 wine promotion is a very attractive deal. This, coupled with the Palate dining promotion, makes the wine dining experience for 2 relatively affordable. Recommended.
80 Mohamed Sultan Road
The Pier at Robertson #01-13
Tel: 6835 7818
Lunch from 12 noon – 2.30 p.m
(Mon – Fri, All day on Public Holidays)
Dinner from 6 – 10.30 pm (Sun –Thurs),
Fri, Sat & Eve of Public Holidays 6 – 11 p.m.
|Bread basket served with French Echire butter|
|Josper Grilled Rougie Foie Gras with Griottine Cherry Sauce|
|Escargot - Confit of Sundried Tomatoes, Garlic Butter, Puff Pastry Crust|
|Veal Osso Bucco|
|Grilled Argentinean Tenderloin|
|Johanneshof Reinisch Rotgipfler, Thermen Region, Austria|
The reason I did not post my review earlier for our first visit was because of the photos. I did not have my Nex-5 or DSC-DX9V with me and ended up using my iPhone4. I did not want the average photos to do injustice to the wonderful food that we had. But with this review, I decided to share the iPhone pictures below.
|Traditional Foie Gras Terrine|
|French Onion Soup|
|Roast Pork Belly - This has been taken off from the current menu|
|Slow Cooked Beef Bourguignon|