Stunning degustation. Every dish was meticulously crafted and every bite was a joy to savor. The light and refreshing scallop kombujime with local green jujube was almost too beautiful to eat. There were gherkins and capers( western tsukemono?) vanilla oil and a superb yoghurt sauce made with sakekasu and honey vinegar, finally shallots and finger lime... More
Stunning degustation. Every dish was meticulously crafted and every bite was a joy to savor. The light and refreshing scallop kombujime with local green jujube was almost too beautiful to eat. There were gherkins and capers( western tsukemono?) vanilla oil and a superb yoghurt sauce made with sakekasu and honey vinegar, finally shallots and finger lime added more pop. The rich and hearty roasted veal ribeye and fried raviolo stuffed with foie gras and porcini, fondant celeriac, parsnip purée and crown daisy, finished with foie gras and port jus, plus a drizzle of red wine jus reduction. The extraordinary desserts executed with so much thoughtfulness to highlight the beauty of seasonal strawberries. And impeccable chocolate fondant with vanilla ice cream and shaoxing wine glaze.
The incredible company of lovely new friends was of course the icing on the cake❤️
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