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2013-06-02
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As of the date of this writing the restaurant's position is they have not yet opened formally and does not serve lunch, and the next month is fully booked. Go figure.The venue is nice and atmospheric. Hard surfaces on walls and floor means lots of noise. May be intentional.With such high expectation and hype, one would be forgiven for coming here expecting at least one dish would be revealing of something new and exquisite. Well, not.While some of the appetizers were nice, they were not much of
The venue is nice and atmospheric. Hard surfaces on walls and floor means lots of noise. May be intentional.
With such high expectation and hype, one would be forgiven for coming here expecting at least one dish would be revealing of something new and exquisite. Well, not.
While some of the appetizers were nice, they were not much of a revelation.
I was a late comer dinner guest and there were other things to talk about, so that I didn't have the opportunity to ask what each dish was. In a strange way that was actually a good thing, because I had to judge each dish by its taste and presentation rather than what the waiters may say about it.
Appetizers:
* Grilled ham and cheese sandwich with truffles - much like the ones we make at home. We did at times add a bit of chopped truffle paste from a jar and the taste is identical, with the exception of the ham they used. Not better. Just slightly different.
* Deep fried squid with some sort of white creamy dip. Nothing special.
* Croquette with cheese - nothing special. Except it came in a minature shiny deep fryer basket.
* Skinless ravioli - Strange tasting liquid inside. Can't tell what it was. But these days one finds some variation of this in every molecular restaurant. Yo hum.
* Pizza - Nice and crunchy.
* White soup - Don't know what it was. But this may be the nicest of the appetizers.
Mains:
* Roast suckling pig - Smallish suckling pig that is slightly over a foot long, and roasted with herbs. Not bad but the meat did not have much taste. May be this is because of the young age of the pig. Not impressed.
* Roast spring lamb - very good. Much better than the roast suckling pig. By far.
* Roast chicken - nice but unremarkable.
* Lobster rice - Rice was very tasty and even made our special wine of the evening taste livelier - a 1970 Vega Sicilia that by itself tasted bland and lifeless. Quite disappointing for such a big name wine.
We didn't order dessert on account of us having brought a birthday cake.
As to the price, I am sorry I had no idea. But I did take a peak at the tapas menu at the bar and it seemed average to high but not exhorbitant - around $130 per small dish. I am putting down a 3 for value for money but that is only because reviewers must complete that item.
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