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2024-11-29
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Seated at the 14-seat counter, watching the chefs at work.Nice to see a friendly face- manager from Tate.Only 1 menu: tasting menu of six courses ($1,488 pp).Here’s what we had. Opening act trio: -crunchy Potato Crisp topped with earthy Beetroot pieces and tangy Pickled Daikon -Wafer cone filled with sweet Japanese Cherry Tomato, peppery Rocket Pesto and topped with luscious creamy Burrata.-Beignet (fried dough) with perfectly crispy exterior, filled with Chestnut and Pumpkin, topped with Carrot
Nice to see a friendly face- manager from Tate.
Only 1 menu: tasting menu of six courses ($1,488 pp).
Here’s what we had.
Opening act trio:
-crunchy Potato Crisp topped with earthy Beetroot pieces and tangy Pickled Daikon
-Wafer cone filled with sweet Japanese Cherry Tomato, peppery Rocket Pesto and topped with luscious creamy Burrata.
-Beignet (fried dough) with perfectly crispy exterior, filled with Chestnut and Pumpkin, topped with Carrot purée and Caraway seed.
The bread course deserved its own applause: rustic Toasted Grains Sourdough and buttery Brioche, served with a nutty, aromatic brown butter and the decadent Salted Bordier Butter (known for the meticulously hand-crafted kneaded cream).
Lobster and salad of dill, mayonnaise and celtuce rolled in Avocado with a hint of zesty Yuzu and the sharp kick of Horseradish gel. Topped with Oscietra Caviar- both luxurious and refreshing.
Langoustine wrapped in deep fried strands topped with Smoked Aubergine. The creamy Coconut and Coriander sauce with Annatto Seed was unfortunately a bit too heavy, throwing the dish off-balance.
On a bed of French Jerusalem artichoke sauce: raviolo filled with foie gras atop melt-in-your-mouth tender slow-cooked beef cheek, flaked and emulsified with black pepper sauce, confit onions, onion mayonnaise and confit garlic. On top: honey tuile with a touch of tangy lemon gel providing much-needed contrast, lifting the dish from heavy to heavenly.
Amadai with crispy fins and delicate, flaky flesh, paired flawlessly with Pickled Chanterelle mushroom and Baby Leek. The accompanying Fennel Cream and Dill, bursting with flavor, added layers of complexity.
Three Yellow Chicken, broken down into various components- a showcase for its versatility:
-Thigh confited then mixed with a velouté (sauce made with chicken stock) and herbs, made into a cromesquis (ball of minced meat coated in batter)
-mousse of the neck formed into a sausage-like boudin
-breast confited and roasted
-crispy roasted chicken skin served with Kale, Sweetcorn and Smoked Mayonnaise.
Wagyu M9+ Striploin cooked to perfection, accompanied by the earthy Thyme Polenta (boiled cornmeal) decorated by the black-and-white patterned Black Garlic and Peppercorn Sauce topped with Amaranth (red spinach).
Pineapple and Yuzu Crémeux on Chili Lime Meringue. The Stracciatella Ice Cream on the side tied it all together with its creamy decadence.
Concluding the meal was a quartet of bite-sized treats: Jelly candy, Rose Macaroon, Passionfruit Tart (my favorite) and Pistachio Truffle.
As we were leaving the restaurant, friendly manager gave us a to-go box of Madeleines (so yummy) and homemade fig jam (sooooo yummy).
In summary: the tasting menu was a masterful orchestration of flavors, textures, and techniques; dazzling us with its Asian twist on classical French influences. Service was impeccable.
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