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2016-12-04
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Previous at Atelier Vivanda, it was just meat and potatoes but now they have bar bites because not everyone likes a fixed menu.Started with mocktails.My orange one was refreshing with a strong hint of passionfruit as well.We ordered items from the bar menuBon Fire (bar menu).The smokey aroma was a bit too strong for me.Combo Platter which had Comte Cheese / Thinly Sliced Smoked Beef Matured 50 days / Peta Negra Bellota Pure Origins Iberian.Started with thinly sliced smoked beef that has matured
Started with mocktails.
My orange one was refreshing with a strong hint of passionfruit as well.
We ordered items from the bar menuBon Fire (bar menu).
The smokey aroma was a bit too strong for me.
Combo Platter which had Comte Cheese / Thinly Sliced Smoked Beef Matured 50 days / Peta Negra Bellota Pure Origins Iberian.Started with thinly sliced smoked beef that has matured in 50 days, it was flavourful and appetizing before dinner.
Pata Negra Bellota Pure Origins Iberian had a waxy texture.
The cheese was my favourite because it had a light taste which was enhanced by the Caractère olive oil that has a lovely peppery taste.
Sardine Marinated (bar menu):I liked the sardines because they were salty and tasted great with bread,
French Oysters served with charcoal, lemon juice and vodka granité (bar menu):
Duck Leg Terrine (bar menu):
Salmon gravalax:Fresh salmon and nicely pickled sides.
Egg:The yolk was runny and it was coated in crispy black sesame.
For dessert finished with Avocado cream muesli which was surprisingly light.The grapefruit sorbet was natrual and soothing..
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