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2022-04-19
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Begin with a scampi tartare with honey pea and fennel, very clean and refreshing. Marinated shima with Oscietra caviar, served with a bubbly fruity champagne dressing is a luxury. The lobster aroma permeated when the dish arrived, and even richer in taste. Roasted Blue Lobster was cooked to perfection, still slightly opaque in the center. The sauce was definitely the heart and soul, with rich umami from sea urchin and lobster crustacean flavor. The earthy mushroom was a great supporting act. Bre
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The lobster aroma permeated when the dish arrived, and even richer in taste. Roasted Blue Lobster was cooked to perfection, still slightly opaque in the center. The sauce was definitely the heart and soul, with rich umami from sea urchin and lobster crustacean flavor. The earthy mushroom was a great supporting act.
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Bread basket was an array of beauty, from bread stick and crisp to their lovely sourdough. They’re so generous with their bread, and keep refilling for us so we can enjoy fresh warm bread, that’s 5-star service. Once they know of our obsession with bread, they offered us yet another wheat sourdough which was again incredible. I think we ended up finished 3 baskets and the sourdough. Oh yea, never underestimate a group of bread monsters.
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Just when we thought our truffle pasta has arrived, they surprised us with an extra off-menu complimentary pasta dish which was exceptional. Homemade cavetelli was so chewy almost like gnocchi carried the seafood broth that has such depth of crustacean flavor and a slight spicy kick, topped with luxuriously sweet and recently scarce Hokkaido sea urchin. No idea how we were chosen to try this (other tables didn’t seem to have the same based on our quiet observation), but what a luck, and if it ever made it onto the the menu, I’d order again for sure.
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Still, the legendary almighty Alba White Truffle pasta was the pinnacle of the night. Watching the chef shaving the truffle like there’s no tomorrow was epic enough, then intense truffle aroma permeated when it hit the hot pasta and you start salivating, the perfectly al dente homemade tagliolini was made in a thin butter sauce without overly creamy to highlight the white truffle. It was more than a dish, it was an experience.
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Two main courses were both simple but classic with flawless execution and top notch ingredients. The short ribs and beef tenderloin was so rich and deep in flavor with perfectly tender beef complemented with whipped potato, red wine and plum sauce.
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The pre-dessert was a theatrical moment, an milk ice cream whipped by hand in front of us, mixing with limoncello and sparkling wine. It was poured elegantly into the glass like a soft serve but beautifully folded in like sea waves.
It tasted lemony and sparkly in flavor, with a texture that is light and refreshing like a sorbet yet extremely smooth and creamy like a gelato, sort of the best between both.
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Complimentary items in this meal almost exceeded what was expected from the menu (of course in a good way!) A raspberry and hazelnut chocolate tart was a special treat for birthday celebration.
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Blond cannelloni is such a beautiful chocolate medley delight featuring a decadent bitter dark chocolate cream with silken smooth cacao sorbet, a crispy cannelloni with white chocolate filling.
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Just when we thought our feast is over, a box of chocolate petit four was presented and we just couldn’t resist despite the full belly.
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