La Cime really surprised me in the best way , more subtle than I am usually drawn to , the dishes and the menu really grew on me , this was a very serious adult menu which clearly had a lot of thought injected into it .
The other obstacle to my personal preferences is that the courses here are broken up into 2-3 presentations in the style popularised by Yannick Alleno , and that is something I have never enjoyed , however this once again largely proved no impediment to enjoyment .
Squid sashimi with , kumquat , herbs , along with squid and fish sauce cold broth was one of the 5 amuses bouches but could have easily been a signature course . Squid was shaved as thin as lardo and simply garnished with gorgeous fresh herbs.
Bonito with bonito and watercress jelly, shiso flower and a watercress bozushi - this is one where the quality of the watercress really shined.
Deep fried Ayu with nasturtium cream and knotweed - classic
Broad bean , green peas and Edamame tofu with green bean tempura - highlighting an array of beans this was a great vegan course
Asparagus and spot prawn , asparagus and pomelo jelly , asparagus tart - only the asparagus tart really sang with asparagus . This highlights my pet peeve of the 3 preparation for 1 course style as it’s hard to come up with 3 great dishes when you automatically compare and contrast each one to the other .
Scallop gnocchi , with sake lees beurre Blanc and sea grapes - classic French
Grouper from Nagasaki with wild spinach , taco shell made from fish bone and seaweed, filled with passion fruit and dill - loved the taco here , ingenious.
Turnip filled with duck confit , turnip broth - turnip was essentially transformed into bao dough , this had great deep flavour .
Wagyu from Kumamoto with a variety of vegetable puree , the beef was brilliantly cooked , almost gave NYC smoked brisket vibes , loved this .
Rice cream and jasmine flower ice cream
Peach ravioli with rose sauce , peach and almond cobbler . Both desserts played to familiar and classic flavours very well
