augustdinersfoodblog: Ms. Jazz Reviews: The Pressroom, BSC

Me and Crazieapple started this blog with one thing in mind, to bring people the greatest joy of life-- EATING. In Augustdiners you will expect witty, and truthful reviews from the pickiest tastebuds. =)

Tiff was in town on a rare visit from Melbourne, so we decided to head to BSC to chill, dine and mostly to catch up.

PRESS ROOM is one of the newest eatery outlets in the newly furbish and stylish BSC. The exterior of the restaurant is an eye pleaser. Perhaps not a very French feel for a French brasserie but rather it provides a cosy and non-pretentious atmosphere. Naturally I had great expectations with their food.

The menu is not extensive, but enough choices to warrant another visit. In a very typical Melbournian style, you can choose your mains in 2 sizes, entrée size for the small eaters and main is a bigger portion for eaters like me. *pats tummy* Don’t worry, the main turns out to be quite moderately sized too.

Between four of us, our initial plan was to share the starters, but was forewarn by the waitress that the portion will be quite petite, and she was quite right.

Seared foie gras with Muscat jelly. No complaint about the foie gras. You can almost not go wrong with ordering it in most western places (notice how I emphasize on the word “almost” referring to Crazieapple’s worst tasting foie gras ever!), during our Xenri visit, we had a full 5 minutes laugh on the funkiest hongkong feet smell goose liver EVER. OH DEAR..!!

Escargots a la Bourguignonne, or snail in short. I remembered my best experience with snails was back in PARIS, whereby the snails was cooked with such perfection with simplest ingredients of garlic, butter, and a hint of herbs.

I wish I can remember what this dish is called. I believe its white asparagus with egg yolk ravioli (correct me if I’m wrong). Probably one of my least favourite of the night and a forgetful dish

My Lobster risotto with saffron and seafood provencal came out ok, im seeing a few lobster pieces on top of the bed of risotto, but the risotto is somewhat lacking in aroma and taste.

Alice’s Asparagus risotto with chantelle mushroom ragu & balsamic reduction. She commented that the risotto taste a bit undercooked, but otherwise the dish is not a bad choice for the vegetarians out there.

Out came Pat’s Grilled Crispy Salmon. It was a simple comfort food that lacks creativity. When asking for Pat's comment, he merely shrug and say "ok"- guys are unhelpful like that, so i steal some off his platter.

Turns out, the salmon skin was grilled to crisp, and the salmon just taste like salmon.

I suppose Pat was right, "OK" just sums the dish up