Back at @restaurant_petrus for another dose of @uweo ‘s clean modern classical cuisine . Complimented by one of the best by the glass wine lists in town , it’s a great venue to revisit again and again ….

Mackerel from Fukuoka was lightly cured and paired with a herbaceous cucumber jelly , zucchini stuffed with mascarpone and a light Parmesan foam .

Foie gras was melded into the shape of Dekapon and the sphere was stuffed with a perfect amount of Dekapon jam. Heston Blumenthal made this presentation famous , but for me this version was superior , the “fruit” both appeared more life like and the flavour was lighter and cleaner .

Lobster medallions and lobster ravioli were matched with a Vin Jaune sauce and a duo of caviar / fish roe , the lobster was terrific , the sauce and caviar perhaps a little high in salt . The young green peas that floated in the sauce added some sweetness.

Pork Belly from Spain was crisp and yielding , with the classical pairing of apple , mashed potato and also Celtuce . Great comfort food dish very well executed .

A strawberry sponge dessert was certainly not simple . The sponge was bruleed , crusted with pistachios and stuffed with both strawberry cream and jam . On top a quenelle of terrific strawberry ice cream , love the texture of fine dining ice cream so much softer than even the best ice cream shops .