The introductories of Menu Degustation began with a Chilled Ravioli of Lobster. Under that hargow-resembling sheet revealed a mound of crustacean chunks, aptly lifted by a teeny citrus tang from the sabayon. Nothing more than the generous innards struck big and bold.
Emblazoned by a great deal of Japanese character, i instantly fell for the Hokkaido Scallops with Sea Urchin Emulsion. Specks of seaweed stamped its surface, working simultaneously with the sea urchin sauce & light wakame salad for a victorious result on those tender thumbs. This was good.
Taking (our side of) the table by celestial storm, the Pan-fried Foie Gras read speechless. After observing foie gras immersion i took a tiny bite and fared.. perfectly glazed, charred, creamy. mmmmmm.
House Wood-smoked Salmon
Slow Cooked Australian Lamb Loin, Capsicum Piperade & Ratte Potatoes, Thyme Jus
Seared John Dory Filet, Crushed Potatoes Green Asparagus & Vanilla “Beurre Blanc”
Verbena & Blueberry Creme Brulee , Absinthe Sorbet & Spiced Tuile
Warm Plum Clafoutis, Almond Icecream
We bade Absinthe farewell over a cup of tea and Valrhona sticks. But soulfully, Absinthe has planted a scene in my heart. I liked my meal.