a friend arranged a wine dinner at Greenwood Fish Market & Bistro on 19.11.2015. 8 of us attended. ^^

the same friend arranged fun wine dinners at (1) zaffereno & (2) halia previously

i’ve been to greenwood fish bistro some years back (before i started blogging) and had the S$39.95 whole lobster promotion twice before (they still have that). it was quite good.

this evening we had a S$69pax 5-course eqwines dinner w/o dessert & coffee.

as i don’t drink i look only at the food menu whether i want to pay that just for the food.

for those who don’t drink, the restaurant was kind enough to offer juice etc, very good of them since wine was sponsored by the wine merchant but i guess, not the other drinks. 🙂

i decided to take the wine. prosecco was good. i liked the white after this best. 🙂

reds were quite good too. the restaurant gave me a cranberry juice afterwards too, a great gesture.

first course were some smoked canapes. these were very good!

the smoked salmon & mussels were excellent…how to describe? smokey i guess, very flavourful.

the smoked trout (the server said cold smoked) was so-so, not so tasty.

the second course cured salmon with avocado also very nice. it was though nothing special.

the 3rd course barramundi was excellent!

not sure if barramundi is farmed in singapore like the smaller local seabass. this one the meat is firmer, not so “hu” liek falling apart.

however 2 of my friends complained that the meat was soft. the rest of us were ok…maybe they got the local seabass instead? just kidding. 🙂

the 4th course was a duck confit?

it was a huge disaster! meat was tough & not edible!

actually the server said it was sous vide then cooked in oven (mayeb the server got it wrong, just don’t sound right!)..

firstly of course duck confit is cooked in duck fat..while the word confit is used loosely to mean slow braise like say pineapple confit or belly pork confit, for duck confit it usually mean strictly duck confit. & i’m not sure you can roast in oven after sous vide.

i would think a cold pan method of rendering out the fat & crisping the skin w/o overcooking the meat makes a lot more sense (above photo)…notice the fat had rendered out..

restaurant was great to do a service recovery.

they replaced the dish with a octopus confit.

it was competent dish, not the best but i guess good enough. 🙂

you could say a fish bistro would do an octopus dish better than a duck dish?

but then for the last course they served a really “kick-ass” belly pork.

this was one of the best i have taken! ^^

not really smoked but just a hint of a flavourful ham, very tender & delicious.

i have a tea brined belly pork in the fridge now. planning to sous vide then pan-charred the skin. see if i can get anywhere close or similar to this excellent piece. 🙂

thanks to our friend, we had many fun evenings trying out different wine dinners & spending great time together.

i am not sure how their service is on normal days but for this evening, i think service was really quite exemplary & they really tried their best (from offering non alcoholic drinks to replacing the 4th course – even though they did not have much choice with the duck being such a quite monumental failure).

c.h.e.f andy

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Greenwood Fish Market & Bistro No. 34 & 38 Greenwood Ave S289236 Tel: 6467 4950 Fax: 6467 4965 email: greenwoodbistro@yahoo.com.sgOPENING HOURS: Mon – Sat: 12:00 – 22:30, Sun & PH: 11:00 – 22:30