Torche Au Martin Themed as torche au marron, the pear dish highlights the poached pear in white wine with a combination of chestnut cream as base, pear puree and yuzu sorbet to add some sour kicks. I am thankful that this dish wasn’t too overly sweet with a good amount of zest to end the course. Part of the Grand Course.

Roasted Lamb After having an impressive range of dishes, I was pretty much at the limits. The lamb with torched honey sobrasada was roasted nicely with a pinkish inner tone. Similar to the style of previous dishes, the small pieces of potato fondant with black garlic puree was savoury and strong, packing a punch with each mouthful. Part of the Grand Course.

Beef Tongue With Chilean Sea Bass This dish is an interesting combination. Warmed beef tongue salad tasted like uber tender beef and had I not clarified with Chef, I would not have known beef tongue tasted this good. Beneath it lies a steak of butter roasted Chilean seabass with a classic french sauce choron that yields a buttery taste with tomatoes. What makes it interesting is that the choron sauce goes hand in hand with both choices of meat, allowing me to take alternate servings without being overwhelmed by the distinct flavour of the meat. Part of the Grand Course, not available in Petite Course.