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2022-10-11
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Sky-high dinning with my wife. We had Salmon Ceviche, Beef Maki Duo, Octopus Maki, Huevo Onsen as our starters. Salmon Ceviche was outstanding, tasted with cachaca, passionfruit, lime cilantro and quinoa, very fruity and fresh, that’s definitely a right choice of appetizer. Huevo Onsen was tasty, tastes like a delicate custard, the crispy pancetta, potatoes and shichimi oil also level-up their textures. Octopus Make & Beef Make Duo were good too.The main courses were Roasted Cod Fish with
We had Salmon Ceviche, Beef Maki Duo, Octopus Maki, Huevo Onsen as our starters. Salmon Ceviche was outstanding, tasted with cachaca, passionfruit, lime cilantro and quinoa, very fruity and fresh, that’s definitely a right choice of appetizer. Huevo Onsen was tasty, tastes like a delicate custard, the crispy pancetta, potatoes and shichimi oil also level-up their textures. Octopus Make & Beef Make Duo were good too.
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The main courses were Roasted Cod Fish with yuzu, lime and coriander and Grilled Picanha Steak with chimichurri sauce, okra and corn on the cob, sauteed quinoa with vegetables. The Cod Fish was really fresh and sweetness in the meat, feels like melts in my mouth. The steak was tender. The side dishes were perfectly pair with the main courses.
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Desserts were divine, both of them are a summer dessert, not overly sweet. I like the roasted pineapple with vanilla, rum and coconut ice cream very much, it was really deep, rich flavor, that's perfectly balanced by the ice cream. Banana fritters was good, but we are not very interested in fried food.
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All staff were professional, polite, delightful and eager to help. The waitress who in charge of our table knows the menu very well and describe each dish in details, i.e., where it comes from, how it’s prepared, how it’s supposed to be eaten. She was nice and sincere, her manner was good an quiet.
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