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2020-03-08
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The first appetizer was basmati puffed rice and caviar in lime and vanilla. I really like puffed rice so it wasa delightful start to the night. The second appetizer was prawn and Granny Smith apple decorated with edible flowers. I found the sour tasterefreshing.The sour dough bread is famous here and rightfully so. We dipped it in some of the remaining lobster sauce whichwas too good to waste. The olive oil that comes with the sour dough is not to be overlooked, though! It’s an olive oil that’s
a delightful start to the night. The second appetizer was prawn and Granny Smith apple decorated with edible flowers. I found the sour taste
refreshing.
The sour dough bread is famous here and rightfully so. We dipped it in some of the remaining lobster sauce which
was too good to waste. The olive oil that comes with the sour dough is not to be overlooked, though! It’s an olive oil that’s exclusive
to 3 restaurants in the world.
Under one of the seafood dishes was celeriac noodles which I hadn’t tried before. I liked its texture and how it’s
less carb-y than other noodles.
The pigeon, being terrific on its own, was accompanied by a sauce they made fresh in front of us, using chili
from Peru, Mexico, and Venezuela.
All in all, it was a night of many great dishes!
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