Exquisite French Christmas Eve Dinner @ 2fifteen Kitchen

My Christmas Eve Feast comes free this year with a lucky win from OpenRice Christmas Contest. This means ditching the traditional turkey and all for an exquisite 5 course French Dinner at 2fifteen Kitchen in Buona Vista’s Rochester Mall.

Having made reservations for 2, we were quickly settled in by an attentive waiter. If not for the win, I will need to fork out $98 per pax for what’s to come next.

Bread was served for small talks before the course commence. Warm & crispy at the edge, the bread was perfect with the flavorful chilled tuna. Pity that only butter was served for the 2nd serving.

We started our festive meal with Sea-fruit Platter. The use of ‘fruit’ was not a spelling mistake, it was deliberate to highlight the delightful pairing of fresh seafood with fruits. The colourful dish included Poached Boston Lobster with Grapefruit and Citrus Oil, Warm Octopus Leg with Pomelo Jelly, and Oyster on Watermelon and Passionfruit Coulis.

The Oyster on Watermelon and Passionfruit Coulis was especially pleasing to the eye. The raw oyster accompanied by sweet watermelon and zesty passionfruit coulis offered an enjoyable erratic flavour that’s hard to forget.

Next up was the lobster bisque-infused Brittany-style Scallop with Chorizo Sausage. The scallop delivered a lovely bouncy chew. There was too little of the sausage to make out much from it.

We moved on to Jerusalem Artichoke Soup and Duck Foie Gras with a touch of Garlic Oil. The gratifying soup was just what was needed to balance the richness of the foie gras.

For the main, we have a choice between the Australian 150-day grain-fed Beef Hanging Tender with Truffle Mashed Potatoes or

Pan-seared Rosy Snapper Fillet with Crispy Herb’s Crust with Truffle Mashed Potatoes and Brown Jus.

The sweet ending to the 5-course meal was a dainty Chestnut ‘Christmas Tree’ Cake with Vanilla Ice Cream. Points awarded for the pretty layout but the 3-layer chestnut cake and ice cream was a little too ordinary. Fruits never really cut it when it comes to desserts for me.