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2014-03-11
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Tate dining room& bar (2) This is my second review on Tate .Thus , I will give an introduction on the other 8 courses .Pumpkin ice cream with bacon crumbsSame come to welcome snacks as the first part. For this time , I pick my favorite delights to share . This is the pumpkin ice cream with bacon crumbs . Bacon crumbs spread on top , add a salty hint to the foundation. On the other hand , the bacon crumbs are extremely crunchy, while it gives a distinctive contrast to the smooth soft cream. Even
Pumpkin ice cream with bacon crumbs
Same come to welcome snacks as the first part. For this time , I pick my favorite delights to share . This is the pumpkin ice cream with bacon crumbs . Bacon crumbs spread on top , add a salty hint to the foundation. On the other hand , the bacon crumbs are extremely crunchy, while it gives a distinctive contrast to the smooth soft cream. Even though the pumpkin hint was not that strong , the aroma is just moderate that can blend well in your mouthfuls . I specially appreciate this creative combinative and the presentation is quite stylish the golden small spoon , look exquisite .Garden harvest
I specially like this dish name , such a charming evocative name ! Garden harvest , so do the dish presentation won't let you disappointed . Cucumber and green apple gelee to form the foundation , miso aubergine( it means eggplant ) caviar paste on top , Vanilla lemon gel and avocado cream on sides to complex the flavor , very sophisticated . Although it may look a bit strange with that sharp green color base , the green apple gelee actually holds a important stand to bring out the caviar paste and urge to be more refreshing . The eggplant stir well with the caviar , sightly salty that cover the eggplant original taste , somehow , it's very caring that they provide freshly bake brioche ! The crispy buttery brioche tastes excellent , match well with the caviar paste and even strike a balance . It's very arousing and moves you from the first bite . Threaded apple placed on top the paste , avocado cream and lemon gel successfully add a hint of sourness and improve the overall tastes more palatable .Five way flamed salmon tartare
The beautifully plated salmon tartare bring me surprise . Tartare placed delicately in the center point of the plate , look particularly graceful and glamorous in such simple presentation. Start from the right hand side is chive , aromatic herbs that successfully bring out the salmon tartare freshness , whet the appetite ! Then comes to wasabi cream , mildly thrilling that can stimulate your tastebuds . Flowers and herbs garish on top looks lovely and colorful. Center one goes to cornichons . Cornichons are pickled gherkin cucumber . Tart and small pickles on top add a hint of sourness, another totally different taste , very refreshing . Afterward is crispy rice , its crunchy texture match well with the soft tartare . I specially like this combination , very delicious and tasty . Last come to caviar which is also the strongest hint one . Sharp character that prompt saltiness and richness in one mouthful . The smoked salmon tartare is quite glutinous and cold enough . Only if the tartare layer can be more thicker or in a bigger portion, it would be perfect .Kagoshima Beef Tenderloin
Beef tenderloin hit the spotlight . The tenderloin was in a high end quality , rarely cooked to keep its quality too . Mouthfuls with meat stock and gravy , succulent meat content is dense , but not over strong . The texture is tender and the tastes is arousing with its outstanding cookery and superior quality .It's very difficult to create such satisfied tastes and texture on beef tenderloin . The accompanying sides like mushrooms and asparagus are both fresh and light . Potato puree smashed thoroughly in miso flavor , very creamy and buttery too . Match well with the beef tenderloin and sides . I was really impressed .Sakura Ebi tagliolini
This is kind of their signature that truly manifest the chef draw out its essence through French and Japanese techniques. The pasta presented in a back mental bowl with its golden coat engrave ,same looks dedicated and decent . Linguini is more thin than normal , boil in a right timing to keep its chewy texture . Al dente ! Sakura Ebi prawn and parmesan foam on top urge the linguini more tasty . Perennial herbs like dill was added in , successfully create a more aromatic sense and palatable tastes . The portion of Sakura prawn was too much and since the foam is salty already , the linguini shouldn't goes with the lobster broth , a bit overwhelming and waste the sauce . Somehow , the dish still surprise with it's fusion ideas and marvelous texture .Lavender Burgaud Fillet of Duck
The duck same presented in a very delicate way , somehow I like the presentation more than the actual tastes. Maybe the beef tenderloin was too outstanding , I think the duck is sightly tasteless . However , you can still see the effort they put in via the sides accompany . Plum gel that add a hint of sourness , parsnip puree to urge a more palatable sense . Baby carrots and miso daikon are both added in to show the crossover once again . Both white radish and western carrots are very sweet , good marination on the white radish that I even finished all even thought I don't like white radish at all .Violet Sangria
This is a very light dessert . Western dessert lover like me may not really appreciate . Saffron panna cotta as the base , the cooked cream texture is more like Chinese bean curd dessert in a warm temperature. A piece of crunch and vanilla ice cream on top , overall mouthfuls are average . With sangria sauce and black current tuite , it's is more sour likely . This combination is not that bad , but certainly not my cup of tea.Tate dessert cart
Here comes the petit four to end up the meal . The presentation is excellent with their own design cart with " tate " wordings. Very adorable and interesting. Tastes are excellent too !
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