eskimo restaurant

It was 11th january 2009,my days while i fell a bit broken heart coz of''rock''after i crying and tell the story to my best friend''calvin''after working all day,he arrived at macau on saturday evening,he find a places to staying offer night for hin self,after he took some rest and shower he call me and we meet at lobby then we going out for more product knowledge then it was time for dinner!!!
Eskimo restaurant offers monthly seasonal changes to the menu and gourmet ingredients from local macau produces.as i reading the menu,we had no idea where we should start.as it is a rare occasion,my colleagues determined to have most ordering different main meals.
Our entree is bella's pruners plate:
The bread was not too dried which i like,i love the rabbit terrine,mango chutney and duck pate.in fact my colleagues scraped these until the other plates were clean while leaving the mustard and cheese.

Consist of yarra valley rabbit terrine with strawberry jam on top,farm house cheese,duck pate(top right),mango chutney salsa(below left),and garlic aioli(top left)with biscotti bread.


Next is calvin's choice of main meal:
He's said that the barramundi is absolute delicious and he liked it cook well done(he's request)
Grilled barramundi,garlic prawn brochette,baby peas,spring onions and confit lemon.
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The baby chicken was tender and soft,it seem just ordinary roast chicken,my friend calvin said that it was not a special dish.
Nest is Calvin's order:
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Boned&roasted baby chicken,truffle foie,pearls onions,creamed celeriac in natural juice,
The veal was tender and everything was the right flavour,the only thing i didn't like is the fried chicken accompanying this dish,it seem not a match,i could easily separated the bacon from the rest of the dish,the mascarpone was melted a bit while we were talking picture each other's dish,i would suggest that the mascarpone should not be salted as it only highlight the salted veal,love the mushroom,seem it was soaked with jus prior cooking and it was juicy.
Mine is:
Noisetters of veal,braised savoy vegetable,salt&pepper mascarpone,mushroom&jus.
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It's classic,but we loved the warm gooey dark chocolate in the centre while it
was cold outside in the macau city,the ice cream was loaded with vanilla bean and it was delicious after your spoon the gooey warm chocolate.as both of us are almost full,we could bot finish the souffle.it was bigger than usual and we loved the intense flavour,next time i will definitely save more place in my tummy for the souffle.
We did have breakfast at eskimo restaurant,i love the breakfast as were provided with fresh fruit like banana with passion fruit instead banana chips at most restaurant do.also,i noticed that the honey was in standing glass container with some pieces of honeycombs.
Both of us loved the dessert:
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Hot chocolate souffle with ice cream vanilla