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2024-09-21
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Came here for our anniversary celebration. We were presented with the “Escape in the clouds” executive lunch, I ordered the two-course and my partner ordered the three-course.Bread and olive oil The tomato and olive focaccia was excellent especially when served warm. The sourdough was perfect - the crust cracked, and it was slightly chewy and very airy on the inside, and warm. I liked how sour it was.We were given four choices of olive oil. I had the Nocellara del Belice, which was of a lighter
We were presented with the “Escape in the clouds” executive lunch, I ordered the two-course and my partner ordered the three-course.
Bread and olive oil
Focaccia , sourdough and olive oil
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The tomato and olive focaccia was excellent especially when served warm.
The sourdough was perfect - the crust cracked, and it was slightly chewy and very airy on the inside, and warm. I liked how sour it was.
We were given four choices of olive oil. I had the Nocellara del Belice, which was of a lighter taste with a more vegetable flavour. My partner had the Moresca, which had a creamier texture and was closer to what we would usually have.
Amuse bouche - Caviar with cream (I forgot what it was) and red shrimp jelly at the bottom.
Amuse bouche
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I felt like this was the reason why the executive lunch was so expensive. It tasted salty, creamy, and sweet at the same time, this was outstanding and a great start to the meal.
The appetizers, first course and main course that followed, didn’t live up to the very high expectations that were given to me so far. The ingredients were extremely fresh and of high quality, but the dishes were just good, not superb.
Appetizer - Burrata Cheese with Trio of Organic Sicilian Tomatoes, Anchovies and Fresh Italian Basil
Appetizer - Burrata Cheese with Trio of Organic Sicilian Tomatoes, Anchovies and Fresh Italian Basil
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The tomatoes and tomato puree were extremely fresh and sweet.
Appetizer - Hokkaido Hamachi with Certified Tropea Red Onion Veloute and Organic Pachino Tomato
Appetizer - Hokkaido Hamachi with Certified Tropea Red Onion Veloute and Organic Pachino Tomato
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First Course - Risotto "Acquerello" with Saffron, Spinosi Artichoke and Iberico Papada
First Course - Risotto "Acquerello" with Saffron, Spinosi Artichoke and Iberico Papada
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Main course - Sustainable Mediterranean Sea Bass with Piperade and Black Grape Sauce
Main course - Sustainable Mediterranean Sea Bass with Piperade and Black Grape Sauce
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Dessert - Cherry Tart with Almond Cream and Pistachio Ice-Cream
Dessert - Cherry Tart with Almond Cream and Pistachio Ice-Cream
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The combination was slightly strange. I wouldn’t say it’s bad but I won’t order this again.
Petite fours
The server came with a cart of sweet stuff, and mentioned we could choose our petite fours, which included: cannoncini (cream horns), orange/lemon cake with clotted cream, lemon or raspberry macaron, sweets, chocolates, orange peel coated with chocolates.
Desserts - cannoncini, cake with clotted cream, orange peel coated in chocolate
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The cannoncini and the cake weren’t sweet. Although I liked the low sugar level in the desserts, I preferred something more authentic, and that means extremely sweet Italian desserts. The thing I liked was the bitterness of the orange peel chocolate.
In general, I find this "petite four" concept in an Italian restaurant a bit weird as I would associate it with French cuisines.
Although the dishes were rather small, I got full with all the bread and desserts.
Service was impeccable except that they did not clear the bread crumbs on the table after the amuse bouche but after the appetizer.
The view was unbeatable at 102/F, especially on a sunny day.
$698 for a three course is slightly expensive compared to similar venues in Central but you’d get an amazing view and a divine amuse bouche with great service. I’d say it’s worth the price.
张贴
