After days spent lounging, swimming or venturing out to go sightseeing in the city, we ate dinner at Bistro Song Vie and were wonderfully surprised with a mix of Vietnamese and Western dishes that had a touch of fine dining about their creation.
Fresh from the oven, our bread was served with a deliiocusly rich tomato, onion, herb and olive oil dip that transported us to the medditeranean.
The next food highlight came with our soup course, a smooth, velvety beetroot soup with herbed croutons and delightful pepper flavours. Rich in colour, rich in flavour… if we weren’t in a restaurant we’d have bathed in this soup.
And then came the gnocchi. Freshly crafted in the kitchen, the plate was full of soft pillow like dumplings covered in another fabulously rich tomato sauce. Every bite melted; bliss twinged with sadness that they were disappearing with every pleasureable “mmm…”.
With a more fine-dining twist, the understated ‘Grilled Vegetable Platter’ was a perfect showcase of how a good chef can make exceptional food by using fresh, good quality, simple ingredients and turn them into something special. Rich red wine aromas lingered from the onion confit that filled the ‘zucchini boat’, more velvet like food was enjoyed with the carrot puree contrasting perfectly with the textures of the salad, pan-seared bok choi, and grilled pumpkin wedges. Add a roasted tomato stuffed with wasabi edamame mash and this symphony of plant-based ingredients was complete, and absolutely delicious.