Click here, here and here to view my previous blog posts on Prive Grill. For this blog post, I left out pictures of the complimentary bread basket and coffee/tea, which are included in the set meal. The food taste as good as they look for only $35-38++ 🙂
Seared US bay scallops, Belgium endives, Roma tomato, chives, whole grain mustard. Scallops were huge, fresh, and soft. The crunchy, bitter salad adds another dimension to the dish, and compliments the salty scallops.
Duck confit, mashed potato, mesclun, orange sauce. I have tried duck confit at several other restaurants before; they were disappoitments because the meat was too salty. Glad to find that Prive’s duck confit fared much better, actually it’s the best I had so far. The skin was fried till well-brown and crisp; the meat was meltingly tender and tasty. The orange sauce went well with both the meat as well as the mild-flavored, smooth mashed potatoes
Pan-roasted Australian grain-fed beef onglet, french beans, baby potatoes, banana shallots, red wine sauce. Meat was tender and sapid, while the greens tossed in a light dressing balanced the savory meat.
Duck fat French fries, truffle mayonnaise. Fried to perfection, enough said!Chocolate devil cake, valhorna 53% dark chocolate, ivory mousse, triple chocolate ice cream. It was such a pretty dessert, so I had to take several pictures of it. The cake had 4 layers; a hard chocolate coat, a layer of cream followed by mousse, on a chocolate cake base.
Mixed berry cheese cake, honey and fig ice cream. The cheesecake was smooth and not too heavy, while the almond flake base adds a delightful crunch to the ice cream. I ordered this because I wanted to try Kapiti’s honey and fig ice cream. A few months back, I read online that this flavor won medals at New Zealand Ice Cream Awards. The ice cream didn’t disappoint!