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2022-12-09
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Decided to try for dinner. Quite a formal setting. Decided to forgo the special truffles menu and just went for the normal set menu. Here’s what we had. Bread roll. Too biscuit-like for me. But loved the butter. Amuse bouche: Lardo on cracker; salamiFirst course: Italian prawn tartare.Alternative first course: decided to add HKD680 for the Jerusalem artichoke flan with fortina cheese. Server came and shaved a generous helping of white truffle.Bell peppers served Asti-style; ie stuffed with tuna,
Quite a formal setting.
Decided to forgo the special truffles menu and just went for the normal set menu. Here’s what we had.
Bread roll. Too biscuit-like for me. But loved the butter.
Amuse bouche: Lardo on cracker; salami
First course: Italian prawn tartare.
Alternative first course: decided to add HKD680 for the Jerusalem artichoke flan with fortina cheese. Server came and shaved a generous helping of white truffle.
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Bell peppers served Asti-style; ie stuffed with tuna, anchovies, topped with crispy caper. All that tuna was a bit chewy for me but loved the sweet bell pepper sauce on the side. Server noted that chef only added water to it.
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Yellow chicken soup with spinach and beans. Smelled and tasted so yummy. Unfortunately not hot enough.
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Button-shaped ravioli filled with blue lobster from Brittany. Particularly noteworthy was the creamy broth made with lobster head and tomatoes. Not normally a fan of lobster; but tasted very fresh and sweet. Favorite dish of the night.
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Fillet of venison from the France/Piedmont border, cooked medium-rare. Topped with spinach garlic purée. Potato croquette block on the side.
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Dessert: Zabaione, ie Italian dessert made with egg yolks, sugar, and sparkling wine. Didn’t like it as taste of wine was too strong. Server graciously offered to switch to another dessert but needed to cut down on sugar anyway.
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In summary: enjoyable evening. Excellent service. (But I miss chef Fabiano.)
张贴
