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2021-11-04
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At such quality, HKD 440 for a four course lunch set is surely an amazing deal!The 🐙 Iberian Octopus was perfection, light touch of smokiness, a gentle crisp on the outside and extremely tender and moist. Was impressed by how they managed to transform sardines, typically a canned food, into something do restaurant quality. The lemony/yuzu marinate was the key for sure and it’s soft texture paired surprising well with the potato chunks. The 🐷 French suckling pig was beautifully plate and the 🍋 ci
Iberian octopus
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The 🐙 Iberian Octopus was perfection, light touch of smokiness, a gentle crisp on the outside and extremely tender and moist.
Brittany sardines
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Was impressed by how they managed to transform sardines, typically a canned food, into something do restaurant quality. The lemony/yuzu marinate was the key for sure and it’s soft texture paired surprising well with the potato chunks.
French suckling pig
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Citron givres
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Citron givres
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The 🐷 French suckling pig was beautifully plate and the 🍋 citron givré looked exactly like a lemon, inside its white chocolate shell was the most delicious combination of lemon curd, yogurt and moist fluffy sponge cake 😍
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Sourdough
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We were also served crispy Parmesan flatbread and fresh sourdough still piping hot as you tear it apart. Coupled with the amazing view, truly a great place for any celebration!
Patagonian toothfish
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The highlight for me was definitely the 🐟 Patagonian Toothfish. I have never had fish with such a unique, bouncy texture, and with its tightly-flaked flesh and clean sweet flavour, i was genuinely impressed. The sauce on the side was light and smooth and the roasted baby turnips were beautifully caramelised, truly a dish of multiple refined elements, none of which overshadowed the toothfish, which remained the centrepiece of the dish!😍
Burgundy snails
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The 🐌 burgundy snails were tender, well-seasoned and beautifully presented in the form of a cabbage roll with quinoa and a hearty sauce, definitely most creative snail dish I have ever had👍🏻
Creme brulee
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The 🍨creme brulee was a real surprise, the aroma the ceps mushroom was delicious, and the bacon bits just intensified its flavours. The apple foam was an interesting touch which balanced out the savouriness of the dish though I found the crunch of the apple slices a bit out of place.
Souffle
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The 🍨warm fluffy passion fruit soufflé and the cold pineapple coconut drizzle served on the side was a match made in heaven. The mixed fruit sorbet had great flavours but didn’t go as well with the soufflé. And I get really stressed eating soufflés as they sink so quickly and only the first few bites could capture how fluffy and airy it is before it starts getting shrinking.
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My only negative comment would be how eager the waitresses were to collect our plates, a little too eager I would say. The food also came a bit too quickly, especially the dessert and they set down the birthday music box with the chocolates on top as I was out of my seat taking pictures of the soufflé, so it felt a little chaotic and definitely not reflective of the attention to details one would expect from a restaurant of such
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