Is this the future of fine dining? A 3 star restaurant that excell on all techniques and ingredients, live execution at the counter seatings and enjoyable wine parrings and manages to be informal like feeling at home! It just might be
The entrance
The fireplace
Pea tartlet
Macron of foie gras and hibiscus
Crunchy potato cannelloni with roe and cream
Eel tartlet with cauliflower and yuba
Corn/saffron soup with truffle
Mackerel and radish with fermented strawberry and tomato vinaigrette
Blitzed langoustine with crispy rice and dip of butter/ginger
Scallops in XO more spicy than usual and more flavor of the intestines of the langoustine
Pork crackers
Duck custard with aged port fat and caviar....enchanting
Guinea fowl with mushroom and walnut in the amazing beurre blanc
The grilled vegetable cleanser with fish scales and whipped buttermilk
The mountain of truffle toast with aged vinegar and parmesan creme
Lamb with mustard seeds and preserves berries
The lamb consommé with bun and algae butter
Bergamot, milk and honey
Raspberry, birch and sishuan pepper
Lemongrass sorbet and coconut cream
Swedish figs
Bon bon bonanza
Madeleines
Mirabelle and caramel cake
