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2024-10-07
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Dinner. Recall coming here for lunch when restaurant first opened and was full till after dinner. So I made sure I had a very light lunch.Here’s what we had.Appetizer medley to kickstart our nite:-Tomato water -Saffron cracker -creamy and smoky eggplant dip-toast with Ham and buffalo tomato -Naples cracker Sourdough focaccia served with Butter with anchovies. Regrettably, there was no longer a line of exquisite olive oils for us to choose from.Spoonful of linguine topped with chopped fresh toma
Here’s what we had.
Appetizer medley to kickstart our nite:
-Tomato water
-Saffron cracker
-creamy and smoky eggplant dip
-toast with Ham and buffalo tomato
-Naples cracker
Sourdough focaccia served with Butter with anchovies. Regrettably, there was no longer a line of exquisite olive oils for us to choose from.
Spoonful of linguine topped with chopped fresh tomato in consommé
Raw Striped Jack (Shima-aji) with turnip, earthy beetroot and delightfully tangy rose vinegar. Loved the artistic presentation.
Rich and indulgent Red Prawn coral pannacotta, topped with with a luxurious layer of caviar. One of chef’s signatures.
Sliced Japanese Squid cooked in olive oil and Lemon served with a sauce of almond milk and a sprinkle of caviar.
Brittany Sea Bass accompanied by emulsion of spring onion, seawater and seaweed- adding depth and complexity to the delicate flavor of the surprisingly lean fish.
Linguine featuring bell pepper, tomato, capers and tuna; light yet flavorful, a perfect representation of coastal Italian cuisine.
Bottoni (button-shaped pasta), another of Chef’s signatures. The seasonal filling this time round was buffalo robiola (smooth cream-colored cheese with slightly tangy flavor), guanciale (cured pig's jowel), in chicken broth accented with aromatic peppercorns- rich and satisfying.
Slow-roasted Lamb served with roasted carrots and a rosemary-fennel pollen jus that elevated the dish with aromatic depth.
Yellow Chicken thighs and breast with onion, mushrooms, and preserved truffle.
Panna cotta with melon
Pistachio sorbet; hazelnut biscuit; lemon tart
In summary: enchanting experience that captured the essence of Italian cuisine with a modern twist; amidst an inviting atmosphere and friendly attentive service.
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