This is a tiny restaurant, 20 seats and maybe 4 barstools. The menu has a couple of tasting menu…read moreoptions or you can order ala cart. We decided on the Chef route, tasing menu and we did the 4 glass wine pairing. The wine was 1 sparkling, 2 whites, 1 rose.
First course is smoked lettuce, it's a piece of lettuce with a green sauce topped with little droplets of hollandaise sauce and salmon roe. The lettuce, drenched in sauce still and some texture the sauce was really good. I'm not gonna lie, I used the sourdough bread on the table to finish the leftover sauce on the plate.
Next was an oyster gazpacho. It was a big oyster sitting in this red, sauce and a white sauce. We were instructed to mix the sauces together and the eat the dish. The red sauce was hibiscus. There were little pears of green apple. The dish is served cold, gazpacho after all. The dish was light and bright and made my mouth water.
The next dish was ceviche. It was 3 slices of fish, standing in the middle of what looks like a compressed fruit, a white sauce and a dollop of cream. You take the fish and run it through the sauce and it has the exact flavor of a ceviche. Normally the fish is diced and marinated for hours to get this taste. The technique to achieve this at the table was next level.
Right behind this dish is a pasta course. It's these tall pinwheel shaped pasta maybe an inch tall. Somehow the tomato is paper thin and set up top of the pasta. The top of the pinwheel pasta has been burnt to give it a charred crunchy texture. A bright green sauce is at the bottom of the dish. As you dig into this dish, it reminded us of pizza. The char of the pasta, the chewiness from the non burnt portion of the pasta, gave it a pizza crust quality. The sliced tomato gave it the sauce. It was really mind-blowing.
We finish with monk fish. The plate has a brownish sauce on the bottom, the fish with diced apples and a white foam. The sauce is a kimchi based sauce, and the foam daikon. This dish has a deep hearty, meat feel to it but the fish really makes it light.
That is the end of the tasting menu but we decided on dessert. Tiramisu and an apple layers caramelized are our choices.
The apple dish looks like a rolled pastry, with crushed up graham cracker and a crenel of ice cream. The roll is an apple, the graham cracker is a white chocolate crumple. It taste like an apple pie a' le mode.
The tiramisu is a disk of chocolate disk that covers what's underneath. You break the disk and you have whipped cream, a coffee ganache and a cookie. The dish is a deconstructed tiramisu. It was really good.
10 stars out of 5, this meal was that good.
