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2023-07-21
1821 瀏覽
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.
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Cuttlefish with shisho leaf and taramasalata (a Mediterranean mayonnaise)
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Smoked katsuo (鰹魚/Bonito) with coffee vinaigrette and Pickled beetroot
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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 (地膚子), a Mild Chinese medicine good for treating Eczema.
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Loved the sourdough- which was made with Sesame and semolina (a type of coarse flour made from durum wheat, slightly golden in color).
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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.
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Charcoal grilled Pomfret with sake butter sauce.
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Three yellow chicken with sauce made with clams and Drops of oil made with lovage (歐當歸, which tasted similar to celery and parsley).
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Shima aji belly in a Pork knuckle and squid sauce; chopped bits of Mexican tomato.
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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.
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Sake kazu ice cream made with sake lees and Sticky rice on a bed of coconut jelly.
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Jasmine tea Madeleines dribbled with homemade Slow cooked strawberry jam.
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In summary: enjoyable dinner. Chef managed to expertly deliver the restaurant’s philosophy of bringing to diners the ultimate seasonal land meets sea experience.
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