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2023-10-25
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This time, I ordered a 3-course set🌟First Course: Spanish Sweet Wine-Infused WatermelonBefore the dish arrived, the editor thought the combination of watermelon and wine would be strange, but surprisingly, they complemented each other perfectly. The sweetness of the wine blended well with the refreshing taste of the watermelon. The dish was accompanied by seasoned grapefruit pieces, which added a sour and sweet flavor, making it an excellent appetizer.🌟Second Course: Lobster Cooked at Low Temper
🌟First Course: Spanish Sweet Wine-Infused Watermelon
Before the dish arrived, the editor thought the combination of watermelon and wine would be strange, but surprisingly, they complemented each other perfectly. The sweetness of the wine blended well with the refreshing taste of the watermelon. The dish was accompanied by seasoned grapefruit pieces, which added a sour and sweet flavor, making it an excellent appetizer.
🌟Second Course: Lobster Cooked at Low Temperature with Crab Spring Roll
The lobster was cooked at a low temperature, ensuring its tenderness and juiciness. The spring roll had a crispy outer shell and a soft and tender crab filling. It was accompanied by a few slices of tangy onions, adding a refreshing touch to the dish.
🌟Third Course: Roasted Australian Grass-Fed Venison Rack with Argentinean Green Sauce
This dish was exceptionally well-executed. The grass-fed venison rack had a taste that was a cross between beef and lamb, with a beautiful red color and a tender texture. The Argentinean green sauce was rich in herbal flavors and had a slight tanginess, helping to cut through the richness. The sauce was dotted with small fragments of herbs, enhancing the texture when paired with the venison. What was most surprising was that the taste of the venison completely masked the flavor of the fennel, even the editor, who usually dislikes fennel, found it acceptable. Additionally, the potatoes in the dish were delicious, with a crispy outer skin and a soft interior.
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