Enjoy dining without burning a hole in your pocket, no membership required
The technical precision presented before us was breathtakingly impressive – paper-thin rounds of hand-sliced muscadine grapes layered over raspberry sorbet, surrounded by a pool of Peche de vigne liqeur-spiked peach soup. Unfortunately I found its sweetness cloying and the citrusy spiciness of the pink coriander flower garnish threw me off as well.
Taste: 3.5/5
Pretty as a picture, but this rice focused dessert composed of rice ice cream and amazake (a Japanese fermented rice drink) sheathed in a truffle floss dusted puffed rice ball tasted mildly monotonous to me.
Taste: 3/5
The paper-thin caramelised butternut shell clasps a vanilla and salted egg mousse foam within. Intriguing, as the vanilla notes and sweetness of the butternut made this more dessert-like in comparison to the very savoury items that preceded it. I’m on the fence with this one.
Taste: 3/5
Wagasake fish wrapped in potato strings, then deep-fried to crisp perfection and dusted with apple cider vinegar powder.
Taste: 3.5/5
Light as air potato souffle puffs crowned with
wagyu beef tartare and black oscietra caviar is a luxurious single bite that’s finished all too quickly. Give me 10 more please.
Taste: 4.5/5
Delicate folds of thinly sliced abalone atop a crispy kombu cracker tasting and looking like it came straight out of the sea and onto our plate.
Taste: 3.5/5
419_original.jpg?w=980&q=75&auto=format)
419_original.jpg?w=576&q=75&auto=format)
Call
GUIDE