This restaurant with 360deg view is located on level 55 & 56 of Ion Orchard. The reception is at level 4 (next to the Ion concierge). Walk through a mini gallery and you will find the private lift to the restaurant. Within 15 seconds, the doors opened to a beautiful restaurant with great views.
If you like modern Australian cuisine, this is the place to go. Remember to ask for a table by the side of the glass walls for the best views!
Wines served for the degustation menu were from Umamu Estate. The wine pairing with the food was divine!
Scallop tartare, wasabi avocado, beetroot – a refreshing dish to start with
‘Glass’ Sydney crab omelette, enoki mushroom and herb salad, miso mustard broth (a signature starter from Luke Mangan) – this was very good indeed!
Roasted foie gras, pear tart, pickled grapes, candied walnuts – I’m not too much of a foie gras fan but it is still very well prepared.
Rangers valley striploin, Luke’s BBQ spice rub, celeriac purée, green beans, red wine jus – quite a generous portion of beef done medium rare, went so well with the cab sav.
Manchego (firm spanish cheese made with sheep’s milk), quince paste, Luke’s lavosh (thin crunchy middle eastern bread) – not a fan of goat/ sheep cheese but the others in the party enjoyed it very much.
We had some really good food and wine, and it was indeed a satisfying evening.