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2023-10-18
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Chef Donovan has amassed quite a following since his JC Derby Room days. Really looking forward to dinner after a day of hiking and fasting.Approximately 8 tables with 2 Private rooms, comfortably seating groups of 2 and 6 respectively.As we walked in, could see Chef working in the kitchen through the glass window.Only one Menu with 10 courses, priced at $1280 pp.Here’s what we had. Soy brioche with caramelized exterior, served with Seaweed butter. Loved it. Chef explained he originally planned
Really looking forward to dinner after a day of hiking and fasting.
Approximately 8 tables with 2 Private rooms, comfortably seating groups of 2 and 6 respectively.
As we walked in, could see Chef working in the kitchen through the glass window.
Only one Menu with 10 courses, priced at $1280 pp.
Here’s what we had.
Soy brioche with caramelized exterior, served with Seaweed butter. Loved it. Chef explained he originally planned to do a sour dough, but decided on the more interesting option of the brioche. Good call.
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Trio of appetizers, comprising:-
-Squid ink macaron filled with smoked trout and salmon roe
-Quail and Truffle Tart, topped with almond foam
-Parmesan cheeseball with bell pepper essence and anchovy
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Kingfish sashimi from Western Australia with heirloom tomato and olives, feta sorbet. K didn’t like feta so she didn’t get any, and wasn’t offered any replacement.
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Olive oil confit salmon from New Zealand, slow cooked at 63 degrees on a bed of mussels. Served with s saffron and tarragon sauce. One of chef’s signatures. Loved the thick texture; felt like trout.
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Blue Lobster with truffle, mushroom, and asparagus on the side. Sauce was lobster bisque made with yellow wine.
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Steamed Pigeon and Foie Gras wrapped in cabbage on truffle sauce. Served with Mashed potato. Table favorite: pigeon was very tender.
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Pepper crusted Australian 9+ wagyu sirloin served with Artichoke, onion fried with bacon and watercress. Sauce was Bordelaise (ie a classic French sauce named after the Bordeaux region of France, made with dry red wine, bone marrow, shallots etc).
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Crumble with Rhubarb sherbet and strawberry jelly.
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Valrhona chocolate lava cake; on the side: mandarin orange sorbet and basil
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To finish off: fig pistachio tartlet, Coconut and mango puff and Espresso caramel puff.
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In summary: Fabulous nite. Interesting menu and excellent service. Everything was cooked to precision.
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