After tonight, Ricky + Olivia have become synonymous with inventive and flavourful cooking, spiking unique twists to the traditional staples that etch their spot in your memory. First impressions are always important, hence the steak tartare - hand-cut to offer a distinct chew and strong beefy aroma, and mixed with a tangy, creamy mayo-based sauce that strikes a nostalgic resemblance to a Big Mac sauce. Mouthwatering and buttery, it's embellished with iceberg lettuce, cornichons, cheddar cheese whiz, leek oil, sesame seeds and fresh dill that steer it further in a direction that I'm lovin', paired with deep-fried saltines dusted in herb powder for a perfect crunchy, salty contrast. The chicken liver mousse, smooth as silk, melts effortlessly in your mouth. Delivering a rich and creamy flavour with a pronounced - but not the slightest gamey - liver aroma. The beet tahini and wildflower honey add a nutty, creamy undertone with a floral sweetness, while the gummy bears on top add a fun, chewy bite perfumed with wine. On the side, sour cream bundt cake donuts are worthy to stand on their own - fluffy, moist and lightly sweet - a generous smear of the mousse elevates the whole experience.
To continue, the burger is a juicy indulgence, with two perfectly cooked beef patties that overflow with fatty, savory beef aromas that are caught by the eggy brioche bun, adding a subtle sweetness as well. The cheddar cheese whiz adds a familiar, nutty, cheesy flavour, and the pickle mayo adds a tangy, sweet kick. Next, the sound of the graham cracker crumbled pork incites an "!" speech bubble. Not knowing what to expect, I was surprised by the fork-tender sous vide pork, contrasted with the subtle crunch of the buckwheat graham cracker crust. The savory onion sauce is savory and fragrant, while the apples bring freshness, and the Parmesan cracker adds a salty, sharp flavour. The peach-apple butter provides a refreshing sweet edge, cleansing your appetite for more. More it shall be, and vegetarians get a little share. Fried firm tofu, whipped tofu and a melody of mushrooms decorate this plate, painted alongside chilli crisp, bringing a familiar, comforting taste. The chocolate mousse at the end is like luxury dunkaroos, rich and velvety, the chocolate flavour lunging forth as it melts in your mouth. Salt flakes cut through the rich cocoa aromas, and are paired with fried saltines coated in cinnamon sugar. read more