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| Bread Sticks |
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| Pumpkin, Sage |
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| Amber Jack, Coffee, Roasted shallot, Pearl barley, Mussel 'marinara' |
Marinating the amber jack in extra virgin olive oil and coffee gives smoky flavour and melt in mouth like Otoro. The bit of coffee gives nutty taste to the fish, making it tastes even more flavourful. The mussel is not significant to the whole dish for me.
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| Lobster, Apple, Lemongrass turnips, Coral sauce |
Perfectly cooked lobster, with bites and very tender! Love the combination of the coral sauce, an addition of umami ocean flavours, and cooked cubes of apples. Although the lemongrass is not as powerful as expected, this dish is very well delivered.
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| Poached egg, bread cream, anchovy, Jerusalem Artichokes |
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| Spaghetti,alla chitarra, Seafood, Bottarga bread crumbs |
My personal favourite dish of the night! The bortago is a bang, it's unique salted & cured properties add depth to flavours without overpowering. In this dish it is used as a flavour enhancer, giving the tender squid, chitarra (Italian egg pasta) a lift. At the same time the chitarra soaks up all the flavours very well when its warm.
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| Ravioli filled with Ricotta and Swiss chard, Veal tongue, Pickled Onion, Salted Peanuts |
The "pasta skin" is beautifully thin, almost transparent, showing off the thee clean ricotta filling. Veal tongue is thinly sliced as well but still meltingly good not chewy. Everything is cooked well but not harmonised in terms of flavour.
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| Spiced Mora Romagnola Baby Pork, Salsify |
Crispy skin of course! Unlike traditional Chinese "siu yuk", it is like tortilla chips the kind of crisp. Moist flesh, the distribution of fats is a perfect ratio to the leaner meat. The rich pork flavour is another winning element, on spot flavouring with spices!
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| Lamb fillet, Foie Gras crust, Pumpkin croquettes, Quince |
High expectation seems to always fail sometimes. This lamb fillet is, sadly, very tough even though it seems to be cooked to medium rare, definitely not what I was looking forward to. A rather disappointed dish.
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| 'Caciocavallo' Cheese mousse, Honey pearls |
Cheese course is fun to eat. The cheese mousse is airy and light to mouth. Lovely texture from crunchy honey pearl, the balsamic vinegar gives a lift and brightening effect.
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| Autumn Leaves - Caramel, milk chocolate, Williams Pears, Lemongrass |
Light, no-so-sweet sorbet of pear is just what I like. The waffle crips are delicious with cold sorbet. Warming caramel complete the dessert with a slightly sweet note.
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| Petites |
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| Hazelnut Gelato |
Some of the prettiest 'petite station'! Flavourwise- overall tastes great. My favourite would be the vodka filled in chocolate case, an explosion in your mouth. The marinated fruits with liquor as well, simple and clean petites.
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| The Chocolate Cart |
Another surprise to come which is the chocolate cart (never left my best buddy cacao behind!). From very original dark chocolate to innovative milk chocolate truffles to nutty white chocolate...You Name It !
Of course I'm dark choc freak, so naturally I take the 85%, 75%, and being a little advanturous(to my usual choice of only over 70%) I chose the banana infused milk choc truffle. Turn out they are all delicious! 85% dark choc is no doubt the top out of my choices, it is made from cacao grown locally in Tuscany, smooth with a little tangy touch at the end.
