The meal starts off promisingly at 1-Michelin Golvet, with an intriguing seabass ceviche in
a bergamot and lettuce sauce which was a first for me. The distinct taste of lettuce came through the buttery sauce and went quite well with the fish. At the same time, ebony pearls of soy caviar display Golvet’s flair for molecular gastronomy in a meaningful way, adding bubbles of saltiness that enlivened the palate and enhanced the other components.

Taste: 3.5/5