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2024-12-26
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Dinner with diehard fans of chef Vicky.Wine selection not bad. Went for a burgundy red. Here’s what we had (nearly ordered the whole menu….)Bread basket-USDA Prime Tenderloin Beef Tartare with Smoked Pickled Quail Egg adding an intriguing depth of flavor.- Bluefin Tuna Tartare presented with espelette (truly robust pepper) mayonnaise and puffed rice providing a delightful contrast in textures. -Caesar salad with anchovies, crisp gem's lettuce and double-smoked bacon adding a smoky richness that
Wine selection not bad. Went for a burgundy red.
Here’s what we had (nearly ordered the whole menu….)
Bread basket
-USDA Prime Tenderloin Beef Tartare with Smoked Pickled Quail Egg adding an intriguing depth of flavor.
- Bluefin Tuna Tartare presented with espelette (truly robust pepper) mayonnaise and puffed rice providing a delightful contrast in textures.
-Caesar salad with anchovies, crisp gem's lettuce and double-smoked bacon adding a smoky richness that elevated the classic to new heights.
- Cherry Tomato Eggplant Salad with a vibrant coriander chili vinaigrette.
-Shrimp Cocktail- plump and perfectly cooked, with an orange-scented cocktail sauce that was both innovative and delicious.
- Grilled Cheese sandwich with Mortadella (pork meat and fat) and creamy Burrata. Sauce was added by server at the table (which really wasn’t necessary).
- French Onion Soup- Rich, deep, and satisfying with tender beef tendon and a generous topping of melted Gruyère cheese.
-Baby Oyster Chowder in a Sourdough Bread Bowl- hearty and comforting, with the bread bowl adding a rustic charm and an extra layer of flavor.
-Mediterranean Red Prawn Linguine- prawns were succulent, and the tomato confit was a sweet, aromatic highlight that paired wonderfully with the linguine.
-Beef Shortrib Ragu Tagliatelle- addition of scallion oil was a smart touch.
-Langoustine Rolls- crispy on the outside, tender on the inside, served with a classic tartar sauce that was spot on.
-Wagyu Beef Burger with fruit tomato, cheddar cheese- served with a side of crispy fries.
-Grilled Boston Lobster- juicy and flavorful, enhanced by the garlic escargot butter; accompanied by creamy mashed potatoes.
-Roasted Whole Sole- cooked to perfection with cherry tomatoes and razor clams.
-Barbeque Chicken- the fermented habanero chili sauce brought a unique twist.
Sides:
-Grilled Broccolini with crispy garlic
-Tater tots (deep-fried grated potatoes formed into small cylinders) served with boiled egg tartar sauce
-Truffle fries
Desserts:
-Berries and Cream Mochi Sundae
-Chocolate Tart served with crème fraiche
In summary: upscale bistro experience with a cozy yet sophisticated ambiance, attentive service and menu with innovative twists.
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