Chef Daniel working his magic in the kitchen
The first batch of bread served to us was really good. I have no idea what it's called but it had a crunchy crust, and was quite hollow in the centre. I thought last week's bread was good, but this one definitely topped them all.
We both had the Cold Buckwheat Noodles with Smoked Salmon and Flying Fish Roe (Tobiko). It has been a while since we have been served such a visually attractive and colourful dish at Sage, not to mention the flavours were fantastic too. The tobiko provided a wonderful crunchy texture. I was surprised to find an oyster topped on the smoked salmon too. A heavenly start to the meal.
We finished our first plate of bread just before the starter arrived and was looking forward to our next plate. However, it seems that they have ran out of the first type and we were served some pizza bread. An odd choice for a fine dining restaurant, seeing that it was quite a heavy and filling bread to be consumed with our rather dainty lunch.
I was excited about the mains since I have never had duck as a main course during lunch here. The Two Way Preparations of Duck with Foie Gras and Daikon was a substantial dish. The duck confit was tender and juicy, but the star of the dish is the roast duck breast which has been sliced thinly and was extremely flavoursome. It makes a nice change from the usual beef mains that we have had.
The Green Tea Bavarois with Azuki Beans and Milk Ice-Cream was arguably one of the best desserts we've had in Sage. The bavarois was smooth and delicate and the milk ice-cream was simply delicious. What a superb dessert to end the meal with.
Opening hours: Lunch:Monday to Friday 12.00pm to 2.00pm; Dinner:Monday to Saturday 6.00pm to 10.30pm. Closed on Sunday.