miCasa kitchen & bar

NZ lamb rack was a chef special . French cut, DELICIOUS! The jus was really favourful !

Nice family owned restaurant . Friendly service and good food! Food cooks up really quick too! End the night with Churros .

Plate of olives ($5). Nice for sharing while waiting for food to be served. Simple preparation: drizzled with olive oil & dusted with paprika

While there is high ceiling & lots of fans, the cooking oils do waft over to the dining area. Our clothes smelled after dining here

Wok hei cauliflower ($16). As described, lots of smokiness. Wished that there were other dimensions

Everything especially the seafood - clams , prawns , lobster etc. Very tasty just be prepared to wait on weekends.

Sangria is nice! Lychee added gave a nice flavor. Has a slight fizz. Get a jug!

King mushrooms with garlic ($16). Simple but succulent dish

Red sangria carafe ($52) tasted diluted. But they were generous with ice cubes, refilling non-stop

Everything especially the seafood like prawns , lobster , clams . Very tasty. Be prepared to wait on weekends.

Love the open kitchen concept! Great food, great people. ;)

Forest mushroom with truffle oil and shaved Parmesan is a good starter.

Tortilla with Monchego cheese ($8 per quarter slice). Delicious!

Paella , garden salad / mushroom salad , trout , foie gras - everything’s good !

Limited parking in front of restaurant . There is temporary open-air carpark across the road

Squid ink pasta is fettuccine cooked in squid ink with baby squids . Was one of the chef 's special. Tasted bland. I've had better.

Squid ink paella ($67 for medium size). Wet & soggy style; no burnt layer below. Squid ink was flavourful, but there’s nothing else I liked abt it

Don't waste time or money going to Jamie Oliver's or anything similar, come here.