Truffle Mash Potato, was not very truffle-y but the mash was very buttery, smooth and silky and was a pleasure to eat. Wished we got more in the ramekin though!

One of AMKC's best selling dishes would be their Truffle Choux, truffle mushroom filling in a small choux. The buttery choux was not oily but was rather light and the filling had a creamy texture accompanied by the light truffle aroma, which I prefer my truffles quite strong.

Spaghetti Carbonara served with pork belly and crackling. Another twist, another fusion on a traditional Italian pasta dish. The carbonara had a heavy cream based sauce which made it a bit thick but I didn't mind it as it wasn't sickening. The crackling pork was more of bits of crackles everywhere which I found to be quite a good idea instead of having one big piece that could even be hard to crack or chew or just too fatty sometimes.

So having the crackling just on top of the whole dish allowed you to have them within the carbonara.

Sadly they were quite stingy with the pork belly as from what I remember, there was only one or two slices of it and didn't actually feel like it was enough for a whole dish. So as soon as you twirl your spaghetti a few times and have a few bites of the pork belly, then.. suddenly, the next thing you know, you're just left with the spaghetti and the crackling.

And if you mix your pasta around, you would start to have soggy crackling.. unless you eat the whole dish quickly, then maybe not.

It would be something I would order again next time or maybe it's time for me to try their famous sea urchin pasta.

Ordering a burger for a change, instead of pasta dishes, they did have a couple of different burger options available but we chose their Grilled Pork Belly Burger served between basil bread. It also had a slice of very very thinly slice of tomato and one cos lettuce. It was rather stingy.

The one dissappointment would be the lack of sauce. Yes, they did say on the menu that it had cheese sauce, but to be honest, it was more of a smear or like a very thin layer. Other than that, the whole burger was dry.

The basil bread was not too bad but you couldn't exactly taste the basil or smell its aroma.

Spaghetti Aglio Olio with fresh clam, rock shrimp and calamari. Having that seafood twist in the traditional aglio olio was a nice change and I did feel that it was rather a light pasta dish to have.

The amount of prawns and calamari was quite generous however I did feel the only thing missing was either freshly grated parmesan cheese or cracked black pepper.

The spaghetti was cooked well but it wasn't as oily as the usual aglio olio and with a simple dish like this, I think a bit more olive oil would've done the trick.

Some of their cakes are quite well-known due to its uniqueness in taste and options. Such as their Es Teler Cake which was a soft and fluffy pandan chiffon cake with a vanilla and avocado custard, topped with coconut jelly and jackfruit.

The cream overall was also not too sweet which suited us well but there was quite a lot of it surrounding the whole cake slice I do have to say. The jackfruit was an interesting mix with the coconut on a pandan chiffon base but it worked.

Just to give a brief background, Es Teler is a traditional fruit cocktail in Indonesia.

Lapis Strawberry Cheese was somewhat a replica of the traditional Lapis Surabaya cake however it did not do the original justice. The butter chiffon cake base was fluffy and light with strawberry jam and cheese on each layer. Although the indonesian flavour of the jam and cheese may be strong, but I did find the cream too gluggy.

The chiffon cake did blend nicely with the grated cheese and didn't give me that sickening sweetness filling. So the good thing about this was the sweetness of the jam and cream was balanced with the cheese.

*Please note this is a delayed post and as such, the menu may have changed since my visit to the establishment.

Having seatings both indoor and outdoor allows diners to choose which area of the restaurant would suit them. We opt for outdoor seating as the weather wasn't too humid nor too hot. The only problem that I would have to point out here in this restaurant is that the lack of waiter's attentiveness to diners as it takes a while to try and get the waiters' attention as well as trying to call a waiter to your table. Some shouting or having to find a waiter yourself may be needed which is dissapointing and plus, it was a quiet evening when we wer there so it should've been easier but instead, it wasn't. I started with 'Lychee Ice Tea' (IDR38k = ~AUD$3.8) which was not too bad though it was a tad too sweet for me however after asking for a few lemon wedges on the side, squeezing them into the drink did make the lychee ice tea much better.

'Aglio Olio' (IDR115k = ~AUD$11.5) is a classic pasta dish where you can get in most Italian restaurants though the main differences would be how they present it, what its ingredients and condiments is included and the combination of each of the elements. In Bistro Baron, they serve their Aglio Olio with a choice of Smoked Duck or Chicken or Tuna in which we chose their Classic, which was the Smoked Duck. Spaghetti with olive oil, garlic, fresh chilli, rocket leaves and shaved parmesan is simple but already, it actually packs many flavours in just one simple dish.

Aglio Olio is always a nice simple pasta dish to have when you're not wanting that heavy creamy flavour nor the strong tomato sauce. What I quite liked about this was that although only olive oil, chilli and garlic was the base of the dish, it had flavour and strength which should not be overpowered in which it wasn't. The rocket leaves and grated parmesan added the crunch and the smoked duck, although it was only four thin slices (which they could've added a bit more to be honest), overall it was a pleasant and fresh dish to have.

What I have to compliment would be the presentation of the neat Bistro Baron burger as well as the grill marks on top of the soft brioche buns. I personally love slightly grilled soft brioche buns for burgers as I am not a big fan of those hard and dry burger buns where it just makes you enjoy only the filling but not the outer side as well. The brioche buns weren't too big nor too small, the grill marks made the brioche buns have that slightly toasted texture as well as crunch. When you slice it in half, you are able to see the burger's inside being carefully stacked which we as eaters can appreciate although in the end, whilst eating it, it may be messy in the end anyway.