(*ok, Louise ask me to)
(Please excuse the yellow colour and graininess of the photo, they were taken on my iPhone.)
We started with a couple of amuse bouche (mouth amuser).
A prawn.
This was amazing, you tapped the top of the perspex and cedar wood smoke came out, to help you enjoy the dish. It was yum.
First actual dish. Sahimi of live spot prawn. They came and grated the wasabi at the table. Totally different to the green stuff you get in the packs at Sushi Sushi.
Abalone on shitake mushrooms and chard with dashi broth.
Ayu (fish) with mango, red onion chutney, hearts of palm and cilantro oil. (Cilantro is coriander.)
Lobster with corn, baby onions, sugar snap peas and a cherry and white chocolate reduction. Probably the dish I liked best.
Hot Foie gras with spiced apicot confit, brioche, necterine juice with longpepper. This is the first time that I've had fresh foie gras as a main course and unfortunately I didn't really like it. I found that the texture was too squishy and a bit too creamy for my taste, and probably a bit too rich. I still managed to finish it.
Quail with pressed white peach, scallions, brown rice, 7 spice and ginger vinaigrette.
Beef ribeye with fava beans, morel mushrooms and sancho pepper reduction. Very mushroomy and beefy and delicious.
A shot of the dining room.
The palate cleanser between main and dessert. (Or to use American, between Entree and dessert.) The green was a Japanese leaf like basil made into a granita.
Dessert. Yum.
And the coffee nibbles at the end.
Photo of the menu, the chef was Ron Siegal.
A couple of shot of the foyer just outside the restaurant.
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