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2016-10-11
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No doubt the food a 3-star Michelin restaurant is epic. Everything was perfetto right from the start.The white truffle scrambled eggs with mushroom jus was superb with the eggs not exactly scrambled scrambled but more of a cream of eggs texture.Appetisers, the roasted octopus was tender and the roasted scallops done just right, crispy on the outside medium rare inside.Our mains were pasta. Linguine with respectively crabmeat from Iceland and red king prawn, both were under expectation with pasta
The white truffle scrambled eggs with mushroom jus was superb with the eggs not exactly scrambled scrambled but more of a cream of eggs texture.
Appetisers, the roasted octopus was tender and the roasted scallops done just right, crispy on the outside medium rare inside.
Our mains were pasta. Linguine with respectively crabmeat from Iceland and red king prawn, both were under expectation with pasta done al dente, va bene. Question was, why is there a notable difference between the portions at comparable prices?
Dessert was a cheese platter mainly composed of 36-month Comte by our choice.
The only drawback? The butt dents in the sofas! They were making us incredibly uncomfortable throughout dinner albeit the great food and wines.
Scrambled eggs with white truffle
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Roasted octopus & artichoke
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Roasted scallop
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Iceland crabmeat linguine
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Red kind prawn linguine
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Cheese platter - 36month comte
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