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2012-11-20
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Our Cilantro trilogy concludes here, with a feast of oceanic offerings. A delicate-tasting amuse bouche of hamachi with yukari ginger, herbs & chives. The hors d'oeuvres platter was a real palate-tickler, offering diverse tastes & textures. The akagai with kyuri & ponzu, cured saba with nasu & avruga and choya umeshu were all delicious, but we especially enjoyed the comfort-foodish capellini with tarabagani & avocado, as well as the gelatinous raw venison with cuttlefish & konbu. Warm salad of
Our Cilantro trilogy concludes here, with a feast of oceanic offerings.
A delicate-tasting amuse bouche of hamachi with yukari ginger, herbs & chives.
The hors d'oeuvres platter was a real palate-tickler, offering diverse tastes & textures. The akagai with kyuri & ponzu, cured saba with nasu & avruga and choya umeshu were all delicious, but we especially enjoyed the comfort-foodish capellini with tarabagani & avocado, as well as the gelatinous raw venison with cuttlefish & konbu.
Warm salad of idako with baby cos lettuce. A chewy salad, but the octopus tasted fresh and flavourful enough to make the effort worthwhile.
Consomme of abalone and Hokkaido scallop. Generous portions.
Passion fruit creme brulee. Perfect texture, awesomely fruity taste.
Katnook Estate, South Australia, Coonawara, 2002 Chardonnay.
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