The trip to the restaurant was rather uneventful but in our hurry, we had left the camera in the car and my poor J had to run back to the car to get it, just so I could take pictures and blog about our experience. How sweet was that?
Anyway, we were served a bread platter comprising of a combination of 3 different types of carb-y goodness after our orders were placed, though we had to request for a oil-vinegar dip.
For my starter, I had the mixed vegetable roll with basil and sun-dried tomato dressing. This was the most amazing work of art I had ever seen for a plant-based starter. Now, who was the one who said vegetables were boring? The roll sat on the dressing, with bits of dressing decorating the plate. It was beautiful. Each bite released the individual taste of each vegetable, comprising of alternate rolls of zucchini, carrots and roasted red bell peppers, and the basil added just a tad of freshing taste, combining the flavours together wonderfully.
It was good, but not fantastic. The fish was slightly overdone for my preference and the potato was bland, as it should be if it was just poached. The tomato soup was tasty, slightly sourish and put together with the potato, made the spud more enjoyable.J had the braised duck leg in red wine served with pumpkin puree.
The meat fell apart from the bone easily and the red wine reduction was rich and flavourful. The pumpkin puree was sweet from its natural state and added a good dimension to the entire dish, sweet and saltish at the same time. But J, being the ultimate veggie-hater, ignored the poor beta-carotene-packed orange puree so being nice, I went for it, making the pumpkin feel loved and important again.
For dessert, I got the marinated fruits in mint and cinnamon with mixed sherbets.
The fruits, comprising of honeydew, pomelo, orange and granny smith, were a good combination of texture. While the mint flavour came through, I failed to detect cinnamon. The sherbets were good, not too grainy and sweetened just enough so.
The huge and major disappointment of the day for J was his selection of hot chocolate rice cake and vanilla sauce.
First, the cake lacked enough chocolate flavour and was not sweetened sufficiently. The base, made from cooked rice, was even worse. The white appearance was unappealing, due to the hopefully-intentional-omission of chocolate and tasted as white rice would, just plain, plain bland. What little vanilla sauce on the side did nothing to resuscitate the dessert. The cake was presented well and that was it. If J wrote off even a dessert, much worse a chocolate dessert, something must be majorly wrong.
Again, case proven that lunch specials should be ordered with lower expectations. Oso has huge huge potential and given that J and I had our first V-day lunch there, I think we do intend to give Chef Diego Chiarini another chance.