Dinner at La Cime

Dinner at La Cime

at La Cime (La Cime) on 23 September 2024
Photo Views
12
Meal Views
38

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