Interior
Chefs Counter
So they have changed things up a bit this time around, as last time in the Summer menu, they have the Chef come out to present the dishes. They have a station at the center of the restaurant where he prepares some of the dishes and interacts with the diners. It makes for quite an impressive dining experience!
Culinary Starter
Amuse Bouche
Shrimp and Caviar with Artichoke Olive and Salted Lemon
Striped Bass with Mushroom, Tarragon, Leeks
Palette Cleanser
Squab Kohlrabi, Sakura, Black Truffle
An absolutely beautifully plated dish. I was so thrilled to see this and bite into it. The flavors did not disappoint and Chef Brandt had his second dish with contrasting textures and preparation of a squab leg to go along with the dish.
Pre-Dessert
Bomboloni, Carrot, Ginger, Kalamansi
Petit Fours
Parting Gift
A parting gift to end the night with a handwritten thank you. Previous bags contained vials of oil, tonight's had a pastry to eat the next day. Quite a nice touch!