Third lunch in the soft opening period. First lunch where alcohol could be served.
Again, some new dishes and some improved versions of dishes we ate already.
The Oyster dish was clearly a highlight, the rice and wild sorrel creating a wonderful texture while the oyster released umami and sea water taste. Perfectly composed and calibrated. The tagliatelle with Australian winter truffles are comfort food on the highest level. One wants to order a second portion.
The set cheese course, the aged mimolette cheese which was slightly too salty in the first lunch, is now perfectly proportioned. The karasumi adds an interesting flavor while eating but then fades into the background to leave a wonderful warm cheesy taste on the palate. This particular dish shows how Chef Calvert is open to feedback, listens carefully and tries to implement suggestions.
I think they are now ready to go. I cannot wait for the 1st July 2021 for the grand opening.