checking out the menu with all the classics of the restaurant, plus a few new ones that chef Richard Ekkebus threw in for us to try.
Full account of dinner is here: http://www.diarygrowingboy.com/2018/06/occupy-amber-classic-prima-donna.html
Kristal schrenki caviar: and vodka foam, a la russe with crispy buckwheat crêpes (15g of caviar)
Kristal schrenki caviar: and vodka foam, a la russe with crispy buckwheat crêpes (15g of caviar)
Hokkaido sea urchin: in a lobster jell-O with cauliflower, Kristal schrenki caviar and crispy waffles (15g of caviar), 2006
Aori cuttlefish: ribbons confit in kombu infused extra virgin olive oil with sweet peas, wakame and shallots, buttermilk emulsion, plankton dust and torroro kombu
Kuro awabi black abalone: with a spiced chickpea compote, stewed tomatoes, crunchy celery stalk, braised pork chin and crispy pancetta, 2014
Buffala buratta: with 'fleur de sel' Amao strawberries, Amela Rubins cherry tomatoes and bronze fennel
