April 18, 2013
Previous posts
Feb 7, 2013
Jan 25, 2013
Nov 5, 2012
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| Prime beef tenderloin with king oyster, red wine & bone marrow jus (bordelais sauce) - 3 J's comment > OMG! The tenderloin was really to die for! |
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| Chilled foie gras with preserved fig, raisin, halva - 3 J's comment > the sheet is the foie! Really melts in your mouth, oh so good! Only thing is the stuff underneath can easily overwhelm the foie flavour, so portion cautiously. |
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| Smoked black cod with potato puree, asparagus, celery nage - 2+ J's comment > very very good. Only slight drawback was the cod was just the slightest bit overdone; you can see the sear 'glued' the cod together. |
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| Lamb tartar with green olive tapenade, sorrel puree, cracked wheat - 2+ J's comment > the lamb isn't gamey at all, actually the olive is slightly too overpowering, but then I'm not a fan of olive so I'm extra sensitive to it. |
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| Amuse bouche: Orange vanilla bean soda - 2+ |
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| Bread and butter - 2 |
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| Dark chocolate praline bar with caramelized milk semifreddo, hazelnut crumble - 3 |
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| Oreo: Vanilla pudding, aerated chocolate, cassis sorbet - 2 |
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| Blanco adonis: El Jimador tequila, martini bianco, tio pepe sherry, regan's orange bitters - 2+ |
Previous posts
Feb 7, 2013
Jan 25, 2013
Nov 5, 2012
Labels: downtown, fine dining, hotel, howe, moderniste cuisine, western
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