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Been meaning to try this 12-seater chef’s table given the recent pleasant experiences at Roganic. Dinner. Supposedly starting at 7 (with an eventual 15 mins delay waiting for some latecomers to turn up). One tasting menu. Here’s what we had.Tartlet filled with caramelized pumpkin, accompanied by a light preserved pumpkin juice.Truffle infused pudding from the group’s bakery in Wanchai, topped with shavings of corra linn (a firm cheddar-style cheese made from sheep’s milk). Texture resembles the
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Been meaning to try this 12-seater chef’s table given the recent pleasant experiences at Roganic.
Dinner. Supposedly starting at 7 (with an eventual 15 mins delay waiting for some latecomers to turn up).
One tasting menu. Here’s what we had.
Tartlet filled with caramelized pumpkin, accompanied by a light preserved pumpkin juice.
6 瀏覽
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Truffle infused pudding from the group’s bakery in Wanchai, topped with shavings of corra linn (a firm cheddar-style cheese made from sheep’s milk). Texture resembles the traditional British Bread n butter pudding.
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Doughnut with pork cooked for 48 hours, topped with a layer of pork belly fat and caviar.
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Sunrise tomatoes with leaves of nasturtium (edible plant) served with black garlic oil.
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Hoikkado scallop (raw at bottom) served with caramelized brine jelly, mushroom stock and buttermilk topped with smoked pike perch roe. The smoky flavors and the smooth acidic buttery sauce balanced well with the sweetness of the scallop.
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Sweetheart cabbage cooked in marjoram (a herb, similar to oregano but milder and sweeter); hen of the woods mushrooms cooked in miso butter and fermented horseradish. The dense, savory meaty texture of the mushrooms and the slightly charred flavor of the cabbage were a perfect combination.
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Steamed egg custard with poached akasaki iwate oyster, broth made with roasted roasted bones of grouper; topped with shreds of sweet kombu.
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Poached grouper from Aberdeen (not the one in Scotland…) On the side: rainbow chard (leafy vegetable with large green leaves, tasting similar but milder than spinach and not as bitter as kale) mixed with elderberry and shiso leaves. Sauce was made with brown butter and roasted tiger shrimps, went well with the meaty texture of the grouper.
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Stuffed pork (head, loin, shoulder which had been diced, steamed and torched) with tokyo turnips (smaller than normal ones and white-coloured, similar but with a milder taste than radishes). Sauce was made with pork bones and infused with lemon thyme mead (ie fermented honey), accentuating the natural flavours of the meat. Served with a delicious slice of bread and camarelised butter.
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Tunworth cheese (a soft white-rinded English Camembert-style cheese), frozen in liquid nitrogen served with custard, alpine plum jam from Taiwan, lemon thyme and malty wheat crumbs.
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Diced strawberries served with buttermilk, earl grey cream, strawberry jus, mint oil and strawberry meringue and seaweed crackers.
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Artichoke mousse served with molasses, infused with pear and jasmine. Loved the starchy texture coupled with the roasted buttery nutty sweetness.
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To finish off: rhubarb tartlet.
In summary: wonderful experience at the chef’s table. Nice balance of textures and flavors.
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
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