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2014-09-24
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First thing first, i m suprised with the environment. All seat are without A/C, some of them are sheltered by the building and equip with a quiet cooling fan. Wondering will here full house like tonight in summer or rainly days.Bread basket, oilve one have nice smell reached even before it landed on table. Other two are crispy and good friend of oil n vinegar.Asparagi, tartofo nero. Fresh salad with nice truffle aroma. Greens are fresh n crispy. Those little cherry tomato are juicy n rich. Astic
Bread basket, oilve one have nice smell reached even before it landed on table. Other two are crispy and good friend of oil n vinegar.
Asparagi, tartofo nero. Fresh salad with nice truffle aroma. Greens are fresh n crispy. Those little cherry tomato are juicy n rich.
Astice, lobster n fruit salad matching with each other. Lobster is fairly cooked. Berries help to bring out the sweetness of the lobster.
Strozzapreti vongole e carciofic. Strozzapreti is famous with its irregular thickness n rolling twist. Its character made it become good carrier of sauce. Each pasta are chewy n well coated with the diamond clams sauce which rich in ocean favor.
Well....surprise to see baccala on a italian restaurant menu. This portuguese national ingredient was reserved its original taste n texture by using slow cook method. Mussels n clams build the dish much comprehensive.
Stuffed veal chop is so tender n sweet. Funny is u may feel like eating pork as it wrapped with pork net to protect its delicate texture n sweetness. Don't miss the mash n mushroom under the chop, they are flavoured by the droplets from the veal.As u can see, flowers n wild leaves are used on most of the dish. They not only take the beautify role but also contributing to the flavor. Sometime earthly, sometimes sweetness n sometimes a soft bitter hits.
We also served with Akasha, a cocktail under development n gonna post on menu soon. It serves in a tea pot and some cavier like jelly in the cup. Pretty funny!
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