影片
更多
2023-07-21
1461 浏览
Restaurant taking up the space left by Hatch. Approximately 4 tables; counter seating 6. Same group as Interval and Vivant.No corkage, but their group’s wine selections have always been good- so ordered a bottle of red Burgundy. Only 1 set menu (seven courses for $880 pp). Here’s what we had.French Fine de Claire oysters with a slightly acidic gooseberry dressing; balanced well with the freshly fruity flavor of the oyster. Cuttlefish with shisho leaf and taramasalata (a Mediterranean mayonnaise)
Approximately 4 tables; counter seating 6.
Same group as Interval and Vivant.
No corkage, but their group’s wine selections have always been good- so ordered a bottle of red Burgundy.
Only 1 set menu (seven courses for $880 pp). Here’s what we had.
French Fine de Claire oysters with a slightly acidic gooseberry dressing; balanced well with the freshly fruity flavor of the oyster.
31 浏览
0 赞好
0 留言
Cuttlefish with shisho leaf and taramasalata (a Mediterranean mayonnaise)
41 浏览
0 赞好
0 留言
Smoked katsuo (鲣鱼/Bonito) with coffee vinaigrette and Pickled beetroot
35 浏览
0 赞好
0 留言
Monkfish liver in the form of a Creamy mouse, to be spread on a slice of sourdough. On the side: Japanese fruit tomato, wine vinegar and vegetarian caviar which was in fact Belvedere Fruit (地肤子), a Mild Chinese medicine good for treating Eczema.
25 浏览
0 赞好
0 留言
Loved the sourdough- which was made with Sesame and semolina (a type of coarse flour made from durum wheat, slightly golden in color).
37 浏览
0 赞好
0 留言
Crab bisque made with Local and Japanese crab; with Puff pastry topped with bits of Corn. Unfortunately was only served Lukewarm; def not hot enough.
45 浏览
0 赞好
0 留言
Charcoal grilled Pomfret with sake butter sauce.
42 浏览
0 赞好
0 留言
Three yellow chicken with sauce made with clams and Drops of oil made with lovage (欧当归, which tasted similar to celery and parsley).
26 浏览
0 赞好
0 留言
Shima aji belly in a Pork knuckle and squid sauce; chopped bits of Mexican tomato.
26 浏览
0 赞好
0 留言
Eel- aged for 5 days, wrapped in kumbo, submerged in iced water. Steamed first, deboned then grilled. Sansho sauce with carrot oil. Loved the light crunchy skin and moist meat.
29 浏览
0 赞好
0 留言
Sake kazu ice cream made with sake lees and Sticky rice on a bed of coconut jelly.
36 浏览
0 赞好
0 留言
Jasmine tea Madeleines dribbled with homemade Slow cooked strawberry jam.
43 浏览
0 赞好
0 留言
In summary: enjoyable dinner. Chef managed to expertly deliver the restaurant’s philosophy of bringing to diners the ultimate seasonal land meets sea experience.
张贴
