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2024-10-13
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Set lunch. Here’s what we had.Wafer cones filled with Cream Cheese and roe. Brioche rolls.Add on: Gilledeau Oysters, fresh and briny, enhanced by a delicate mignonette (condiment made from vinegar, minced shallots, and pepper) that added depth.Ceviche featuring swordfish and lemon gel, with sour cream perfectly countering the bright, zesty notes.Tender Ping Yuen chicken enhanced by Australian winter truffle jus, served with crusted soft boiled egg and tempura-ed nettles, providing a grassy note
Here’s what we had.
Wafer cones filled with Cream Cheese and roe.
Brioche rolls.
Add on: Gilledeau Oysters, fresh and briny, enhanced by a delicate mignonette (condiment made from vinegar, minced shallots, and pepper) that added depth.
Ceviche featuring swordfish and lemon gel, with sour cream perfectly countering the bright, zesty notes.
Tender Ping Yuen chicken enhanced by Australian winter truffle jus, served with crusted soft boiled egg and tempura-ed nettles, providing a grassy note.
Wagyu Beef paired with a rich potato terrine, golden raisins and snails, an indulgent combination.
Sea Trout served with romesco (thick sauce made with tomatoes, red peppers and almonds), eggplant, basil, and pine nuts.
Grilled peach melba
Black Forest Revisited.
Iced Caramelia Milk Chocolate 68% Nyangbo Cake
Ending the meal in a super sugar high:
In summary: decent pick for an upscale working lunch amidst a timeless ambiance.
張貼
