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2020-05-16
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It is my third time visiting Brown No.6 Kitchen in two months and needless to say the food and hospitality is consistently wonderful. This time I was fortunately enough to be invited by a friend to a private tasting menu where Ivan the chef is testing out new menu ideas. Ivan and Angela are both great host and made the night a very cozy and fun experience. To Start things off- Ivan prepared smoked eel, duck prosciutto, and white pearl oysters to go along with our wine that we brought.Following
This time I was fortunately enough to be invited by a friend to a private tasting menu where Ivan the chef is testing out new menu ideas.
Ivan and Angela are both great host and made the night a very cozy and fun experience.
To Start things off- Ivan prepared smoked eel, duck prosciutto, and white pearl oysters to go along with our wine that we brought.
Following is a simply prepared squid with garlic from Japan. (Nothing can beat French cuisine that uses Japanese ingredients)
The mushroom Bouchee a La Reine was a showstopper! I have a weak spot for puff pastry not to mention how much I am fond of mushrooms of all kind.
A refreshing salad with a drizzle of truffle oil was served to get us ready for the main courses.
The French guinea fowl was baked to perfection. Instead of pairing it with gravy like the last time I had it, Ivan just served it as is with minimal herbs and lemon butter. The bird speaks for itself, tender and juicy meat with a delicious layer of skin.
Just when I thought it can't get better, the Iberico pork ribs just about changed my whole perspective of BBQ ribs. A well-balanced of fat with the meat sliding off the bone effortlessly.
The last dish of the night was also a real treat. Stewed wagyu beef cheeks which was so succulent and soft that I was barely chewing.
What a delightful night with great company.
Menu is ever changing and ingredients are very seasonal. I can't wait for my next visit and look forward to seeing the new menu!
张贴
