We decided to do a 2nd dinner visit at Artemis on 10th December 2018. We first had dinner there in May 2018 and were highly impressed by the quality of the cuisine, wine and service.
We started off with a Champagne Duval Leroy Brut Reserve, one of our favourite all-weather champagnes.
This paired really well with the Seared Boston Half Lobster ($35).
And the Bay Scallops from Massachusetts ($35). We found the scallops a tad too soft though.
The surprise of the night. A Powell & Sons artisan wine served by the glass on a Coravin preservation device. The legendary Dave Powell was the chief winemaker at Torbreck Vintners for a long while before leaving to start his own venture with his son Callum.
The Barossa & Eden Valleys Shiraz epitomises the philosophy of Powell & Son: to marry the greatness of the Barossa and Eden Valleys. A 50/50 blend of Eden Valley Shiraz from 40+ year old vines and Barossa Valley Shiraz from 60+ year old vines, the fruit is fermented separately in concrete vats before spending 15 months in 4,500 litre French oak foudres.
“The Barossa & Eden Valleys Shiraz epitomises the philosophy of Powell & Son: to marry the strengths of the Barossa and Eden Valleys together. The aroma of this wine shows kirsch, lavender, sage and charred meats. It has a dark, brooding character to add further complexity. The palate is dense and deep with ripe black fruits: plum, blackberry compote as well as a cured meats and black olive.”
We had the whole grilled John Dory fish ($128) next, which was part of the festive menu. It was fresh, juicy and succulent without a hint of the typical fishiness you find in fish.
Iberico Pork Secreto with selected cuts by the Chef ($40). The best dish of the night. Tender and juicy with lots of marbling and melts in the mouth.
We had the beef tenderloin before and we decided to order it again to test the consistency. Done medium rare and bursting with juices and flavour, this was a brilliant rendition of a simple dish that paired really well with the red wine.
We ordered 2 sides to pair with the mains. Beetroot Tartare with Greek Yoghurt, Hazelnut and Dill ($12).
Sicilian Tomatoes with spicy Harissa dressing, Avocado, Feta and Basil ($16)
We were pretty stuffed by now and decided to round off the night with the desserts.
The house speciality Apple Tarte and Dark Chocolate.
For Reservations, please contact Artemis Grill:
Tel: 6635 8677
Level 40, 138 Market Street