wd~50

Tasting Course 6/12: Mediterranean bass, artichokes, forbidden rice, white chocolate-green olive

Tasting Course 5/12: King oyster mushrooms cut into ‘udon', sweetbreads, crisp banana-molassas, pickled ginger dressing - 2nd most fav dish of the night. love the asian influence, crunchiness of mushrooms

Tasting Course 4/12 (b): "eggs benedict", deep-fried hollandaise sauce - heart stopping. too heavy creamy yolky for me.

Tasting Course 4/12 (a): Poached egg in edible shell, pumpernickel, caesar dressing, lily bulb (the bean sprout looking things). - not an egg person.. but interesting.

Tasting Course 3/12: Foie gras terrine, passionfruit, chinese celery shreds - so so only, terrine not meaty enough to balance the tangy passionfruit sauce. thought the hubby's aerated foie gras was way cooler

Tasting Course 2/12: Everything bagel, toasted sesame, smoked salmon powder and threads, crispy cream cheese - the "bagel" turned out to be ice cream! An explosion of flavors (sweet ice cream, smoky salty salmon), textures (creamy ice cream, crunchy sesame seeds) and temperatures. my favourite dish of the night! LOVE.