11th September 2012
Having head into the city for a work meeting, i decided to try a new restaurant that made it into the guide this year (Score of 14) before heading out to Vic Gardens to watch Expendables 2 with some friends. So with a friend who worked in the city in tow, i headed to the waste land of South Wharf to try Akachochin.
Located on the South Wharf Promenade in a converted shed, along with some other restaurants, it is a new area of the city that hasn't really caught on as a place to go out except for people staying at the Hilton or at the convention centre. High ceilings, wooden floors and marble counter tops at the sushi bar where i was seated and a busy vibrant atmosphere greeted me. (was very busy due to the food and wine convention at the exhibition centre next door and several people were turned away. Would probably be nowhere near as busy on a normal Tuesday.)
Billed as an izakaya, or Japanese tapas restaurant, with smaller dishes offering a wide variety of choice and the ability to try more of the extensive 7 page menu. However to start with i was offered a one page beer and wine list as well as a list of Sakes (there is no wine list for this restaurant due to its desire to stay true to traditional Japanese style - however the sharing house list from next door can be requested).
I went with a beer and ended up with a Kirin Larger in a can imported from Japan. Along with the beer came a free appetiser of Asian vegetables in a sesame sauce. Very decent and good fresh clean flavours.
I started with an initial dish of fish chips. Thin crisp sheets of fish (consistency of prawn crackers) with a decent fish flavour and topped off with liberal helping of salt and AO nori. Very good and definitely addictive and left u wanting more.
I however resisted and moved on to the next course of Quail Karaage to Manju which consisted of quail cooked 3 ways. The first was a slow cooked quail egg with a delicious yolk centre and perfectly cooked. The second was quail breast braised and had a beautiful coating and great flavour. The third was a potato croquette filled with minced quail. Served extremely hot (i may have burnt the roof of my mouth) but had a soft crisp outer casing, soft potato inside and excellent quail mince inside. Excellent.
The next up was chicken wing dumpling. A deep fried chicken wing with a dumpling ball attached to the end and deep fried and stuffed with chicken mince and herb and spices. Also served a smidgen too hot but very good flavours and textures. I especially enjoyed the crispy batter on the wing and dumpling.
The final dish was a yakimono dish of Wagyu beef, thinly slices and perfectly cooked with a slightly pink inside and slightly charred on the outside with a spicy teriyaki sauce that was beautiful and perfectly balance with the meat. A simple but wonderfully executed dish.
After deciding on whether i would bother with a Japanese desert (or go somewhere else), i decided to give desert a go. I settled on a Black Sesame Panna Cotta with green tea ice cream, red bean paste and slice strawberries. The flavours worked well but just wasn't for me and added into my dislike of Japanese deserts.
Overall the night was good. Efficient and speedy service and a menu designed for speed and a snacky dinner rather than a long languishing dinner extravaganza, it was decent food with a few rough edges. The cost was well under $100 and service was decent if somewhat brash at some stages. Good for a quick nice meal but not Hat worthy.
Thursday, September 27, 2012
Tuesday, September 4, 2012
Easy Tiger
24th August 2012
Before heading out to my brother's second EP launch (Panoptics - check them out) i decided to have a late dinner nearby. Given the gig was on Johnson street i had a range of restaurants available to visit including an old favourite in Cutler & Co. but decided on a newly crowned hat restaurant (2013 Hat winners were announced on the 27th August) in Easy Tiger.
Located on Smith Street just up from the busy corner with Gertrude Street, the restaurant was a modern but cool and relaxed fit out with both large shared tables, individual small tables and an outdoor patio area out the back.
Having arrived early at 830 for my late 845 booking i was told my table was not ready and shown to the outdoor area. Wooden tables, chairs and waiting benches, i was seated and offered an palate cleanser of subtle green tea. Fresh, hot and subtle it worked well.
They also offered me the drinks list and food menu to peruse while i waited. After a couple minutes they returned and they suggested i have some taro chips with chili salt whilst i waited and that a lager would go well to accompany them. Obviously some great minds work at Easy Tiger cos i was thinking the same thing. I went with a large Singha beer. The taro chips had a good hit of chili, were crisp and delicious and very addictive. I went back for seconds after being shown to my seat inside.
I was seated inside near the front at a low table with leather couches and candlelight. Having looked online before leaving and having looked at the menu whilst waiting i had already decided on my dishes when the wait staff came around but let the waiter tell me about the specials and recommendations in case he swayed me from my original choices. I decided on 2 small snack dishes, one main with a side and desert.
The first snack was a double serve (2) of Ma Hor. A mixture of prawn, pork and chicken mince combined with peanuts and cooked in palm sugar and then rested on a small disk of watermelon. Perfect execution, great balance of flavours with the meaty and nutty flavours balanced by the fresh sweet watermelon. A winner and a great start.
The next snack was a dish of classic Thai fish cakes with sweet chili sauce. Great, bold flavours and a slight kick of chili and were good. Maybe i shouldn't have expected more than what was stated but given the inventiveness of the menu, i was expecting a twist or something extra. But a solid dish.
The next was a main of stir fried duck with snake beans, hand main egg noodles & chili oil. Big bold flavours with a substantial hit of chili it was a superb dish and was perfectly accompanied by a side of big fluffy, perfectly cooked rice. I also went with a further side of a 'son in law egg'. Runny yolk in the centre of a slightly crisp outside batter. Excellent side dish and well cooked.
To accompany the main course i went with a moorooduc estate pinot gris which was ok but nothing special but was reasonably priced and part of a smaller (2 page) but intriguing wine, beer and cocktail list.
I then went on to desert and the desert that first attracted me to going to this restaurant. The waitress didn't even need to hand me the menu as i had known for months if i went to Easy Tiger, this would be my desert. The desert was the chocolate and pandanus dumplings, melon and salted coconut cream. The dumplings were green in colour and great in flavour and filled with a rich decadent dark chocolate. There was also small round melon balls and a layer of coconut cream that had only a slight salting. The dumplings were the standout and i would have preferred more of these than the melon but only because the chocolate was so good. Excellent dish and due to a slight delay (the waitress didn't immediately put the order in but corrected it before i noticed the time delay or even thought that it was delayed) this dish was give for free.
Definitely worthy of the hat that was recently bestowed and loved the style and atmosphere of the place. Amazing food, excellent friendly service and very decent value (snacks, 2 entrees, main and side and desert with a giant beer and a glass of wine for well under $100 - although the desert was free and would have pushed it close to $100). Would definitely go back with a group of friends to show off a very cool, hip and quality restaurant.
Before heading out to my brother's second EP launch (Panoptics - check them out) i decided to have a late dinner nearby. Given the gig was on Johnson street i had a range of restaurants available to visit including an old favourite in Cutler & Co. but decided on a newly crowned hat restaurant (2013 Hat winners were announced on the 27th August) in Easy Tiger.
Located on Smith Street just up from the busy corner with Gertrude Street, the restaurant was a modern but cool and relaxed fit out with both large shared tables, individual small tables and an outdoor patio area out the back.
Having arrived early at 830 for my late 845 booking i was told my table was not ready and shown to the outdoor area. Wooden tables, chairs and waiting benches, i was seated and offered an palate cleanser of subtle green tea. Fresh, hot and subtle it worked well.
They also offered me the drinks list and food menu to peruse while i waited. After a couple minutes they returned and they suggested i have some taro chips with chili salt whilst i waited and that a lager would go well to accompany them. Obviously some great minds work at Easy Tiger cos i was thinking the same thing. I went with a large Singha beer. The taro chips had a good hit of chili, were crisp and delicious and very addictive. I went back for seconds after being shown to my seat inside.
I was seated inside near the front at a low table with leather couches and candlelight. Having looked online before leaving and having looked at the menu whilst waiting i had already decided on my dishes when the wait staff came around but let the waiter tell me about the specials and recommendations in case he swayed me from my original choices. I decided on 2 small snack dishes, one main with a side and desert.
The first snack was a double serve (2) of Ma Hor. A mixture of prawn, pork and chicken mince combined with peanuts and cooked in palm sugar and then rested on a small disk of watermelon. Perfect execution, great balance of flavours with the meaty and nutty flavours balanced by the fresh sweet watermelon. A winner and a great start.
The next snack was a dish of classic Thai fish cakes with sweet chili sauce. Great, bold flavours and a slight kick of chili and were good. Maybe i shouldn't have expected more than what was stated but given the inventiveness of the menu, i was expecting a twist or something extra. But a solid dish.
The next was a main of stir fried duck with snake beans, hand main egg noodles & chili oil. Big bold flavours with a substantial hit of chili it was a superb dish and was perfectly accompanied by a side of big fluffy, perfectly cooked rice. I also went with a further side of a 'son in law egg'. Runny yolk in the centre of a slightly crisp outside batter. Excellent side dish and well cooked.
To accompany the main course i went with a moorooduc estate pinot gris which was ok but nothing special but was reasonably priced and part of a smaller (2 page) but intriguing wine, beer and cocktail list.
I then went on to desert and the desert that first attracted me to going to this restaurant. The waitress didn't even need to hand me the menu as i had known for months if i went to Easy Tiger, this would be my desert. The desert was the chocolate and pandanus dumplings, melon and salted coconut cream. The dumplings were green in colour and great in flavour and filled with a rich decadent dark chocolate. There was also small round melon balls and a layer of coconut cream that had only a slight salting. The dumplings were the standout and i would have preferred more of these than the melon but only because the chocolate was so good. Excellent dish and due to a slight delay (the waitress didn't immediately put the order in but corrected it before i noticed the time delay or even thought that it was delayed) this dish was give for free.
Definitely worthy of the hat that was recently bestowed and loved the style and atmosphere of the place. Amazing food, excellent friendly service and very decent value (snacks, 2 entrees, main and side and desert with a giant beer and a glass of wine for well under $100 - although the desert was free and would have pushed it close to $100). Would definitely go back with a group of friends to show off a very cool, hip and quality restaurant.
Wednesday, August 29, 2012
Newmarket Hotel
28th July 2012
In between looking for houses i decided to head out for lunch in St. Kilda. After thinking about heading back to some old favourites in St. Kilda (Circa, Golden Fields), i decided to head somewhere new and headed to Newmarket Hotel.
A mix of pub and fine dining with lots of glass, wood and high ceilings and open space and was a very excellent setting for both a fine lunch or a relaxing daytime drink with friends (potentially both). I decided on a selection of dishes.
First up was a special for the day which was a calamari and chorizo sopes. A crisp shelled taco bowl filled with tender pieces of calamari and rich, fatty chorizo and combined with some fresh salad ingredients it was a decent start.
Next up was a soft taco filled with beef cheek that was well counterbalanced with spicy jalapeno and fresh salad. Very decent food and good balance of flavours.
That was followed by a selection of dishes that came out together. The first was potato bravas - crisp potatoes topped with a chipotle sauce and an aioli. Potatoes were soft in the middle and a little crisp on the outside.
One of the other items to come out was corn on the cob smothered in chili flakes and a tarragon creme fraiche. A little spicy but offset by the cool creme fraiche and the corn was well cooked. This was my favourite dish.
The last of the savoury dishes was a flat bread topped with chorizo, calamari and padron peppers. Very good flavour combos and quality bread and substantial portions.
After the savoury courses, i went with a desert of a Latin style chocolate pot with Dulce de leche. Nice flavours and quality cooking but very simple and nothing outstanding.
Decent quality but nothing spectacular or noteworthy about any of the dishes. The service was very good and the atmosphere was very lively and fun. However with 2 drinks the above dishes ran up over $100 so decent but not great value and whilst an acceptable place to go for drink or lunch or dinner there are better restaurants serving better quality food for cheaper.
In between looking for houses i decided to head out for lunch in St. Kilda. After thinking about heading back to some old favourites in St. Kilda (Circa, Golden Fields), i decided to head somewhere new and headed to Newmarket Hotel.
A mix of pub and fine dining with lots of glass, wood and high ceilings and open space and was a very excellent setting for both a fine lunch or a relaxing daytime drink with friends (potentially both). I decided on a selection of dishes.
First up was a special for the day which was a calamari and chorizo sopes. A crisp shelled taco bowl filled with tender pieces of calamari and rich, fatty chorizo and combined with some fresh salad ingredients it was a decent start.
Next up was a soft taco filled with beef cheek that was well counterbalanced with spicy jalapeno and fresh salad. Very decent food and good balance of flavours.
That was followed by a selection of dishes that came out together. The first was potato bravas - crisp potatoes topped with a chipotle sauce and an aioli. Potatoes were soft in the middle and a little crisp on the outside.
One of the other items to come out was corn on the cob smothered in chili flakes and a tarragon creme fraiche. A little spicy but offset by the cool creme fraiche and the corn was well cooked. This was my favourite dish.
The last of the savoury dishes was a flat bread topped with chorizo, calamari and padron peppers. Very good flavour combos and quality bread and substantial portions.
After the savoury courses, i went with a desert of a Latin style chocolate pot with Dulce de leche. Nice flavours and quality cooking but very simple and nothing outstanding.
Decent quality but nothing spectacular or noteworthy about any of the dishes. The service was very good and the atmosphere was very lively and fun. However with 2 drinks the above dishes ran up over $100 so decent but not great value and whilst an acceptable place to go for drink or lunch or dinner there are better restaurants serving better quality food for cheaper.
Friday, July 27, 2012
Zumbo - Return Visit
8th July 2012
On the last day in Sydney, with my parents having driven off in the morning, i was left alone and having to entertain myself and couldn't think of a better way to do so than with a trip to Zumbo for some cakes as desert for lunch and to take back to Melbourne.
After looking through the various cakes and macarons and liking just about all of them, i decided to grab 2 cakes and a box of macarons. The first cake i went for was in his cookbook and one of the cakes i was thinking of making myself so it was nice to have a proper version to eat and compare to (it wasn't available last time i was up) and was the Cherry Cherry. 2 over sized macarons filled with a cherry jelly, dark creme Chantilly, coconut moisture and covered with shredded coconut. Excellent presentation and bold flavours with the cherry jelly standing out.
The next cake i had (which i took back to Melbourne along with the Macarons) was named Happy Birthday and it was a celebration of exquisite desert making and flavour. A flourless chocolate biscuit, chocolate sabayon mousse, ultimate chocolate brownie, caramel mousse, milk chocolate Chantilly and cocoa nib nougatine with a White chocolate and Passionfruit glaze. So many techniques, so many flavours and so delicious.
The final purchase from Zumbo in my purchase was a 5 pack of Zumbarons. A 5 pack of chocolate doughnut, Salted Butter Caramel, Annunziata Chocolate, Pancake & Maple Syrup and Salted Butter Popcorn. All were full of flavour and matched well with the flavour described. The pancake and maple syrup and and chocolate doughnut were personal favourites but all were exceptional.
The technique, innovation, imagination, flavours and presentation are all first rate and a trip to Sydney is not complete without a trip to my favourite desert place.
On the last day in Sydney, with my parents having driven off in the morning, i was left alone and having to entertain myself and couldn't think of a better way to do so than with a trip to Zumbo for some cakes as desert for lunch and to take back to Melbourne.
After looking through the various cakes and macarons and liking just about all of them, i decided to grab 2 cakes and a box of macarons. The first cake i went for was in his cookbook and one of the cakes i was thinking of making myself so it was nice to have a proper version to eat and compare to (it wasn't available last time i was up) and was the Cherry Cherry. 2 over sized macarons filled with a cherry jelly, dark creme Chantilly, coconut moisture and covered with shredded coconut. Excellent presentation and bold flavours with the cherry jelly standing out.
The next cake i had (which i took back to Melbourne along with the Macarons) was named Happy Birthday and it was a celebration of exquisite desert making and flavour. A flourless chocolate biscuit, chocolate sabayon mousse, ultimate chocolate brownie, caramel mousse, milk chocolate Chantilly and cocoa nib nougatine with a White chocolate and Passionfruit glaze. So many techniques, so many flavours and so delicious.
The final purchase from Zumbo in my purchase was a 5 pack of Zumbarons. A 5 pack of chocolate doughnut, Salted Butter Caramel, Annunziata Chocolate, Pancake & Maple Syrup and Salted Butter Popcorn. All were full of flavour and matched well with the flavour described. The pancake and maple syrup and and chocolate doughnut were personal favourites but all were exceptional.
The technique, innovation, imagination, flavours and presentation are all first rate and a trip to Sydney is not complete without a trip to my favourite desert place.
Wednesday, July 25, 2012
Quay (Sydney)
5th July 2012
After travelling down from Brisbane with my parents and Nanna, we decided to mark my Nan's last night in Australia with a special dinner at Australia's best restaurant and number 29 in the world. After checking in to our hotel, heading our to look around Sydney and heading back to get ready, we caught a taxi in the pouring rain down to The Rocks.
Located on the top edge of The Rocks on the water looking out over Circular Quay with spectacular views of the harbour bridge and Opera house on the upper level of the overseas passenger terminal. The dining room was dimly lit with purple carpet and all glass exterior to provide maximum view of the harbour and sites. The place settings and table were amazing and everything about the restaurant screamed class and elegance.
We were lead to our seats past the long section of the dining area to a circular area on the edge of the restaurant and closest to the harbour bridge with wide panoramic views. After being seated we were presented with a extremely long and varied wine list. Along with the wine list there was substantial list of beer, spirits and cocktails.
We were then presented with the food list that was broken down into 2 sections and very beautifully presented. The first part showed the 8 course degustation as your immediately opened out the menu and when opened out fully it showed the 4 course menu that was broken down into 4 pages with the 5 options for each course on a separate page.
After ordering each of our courses from the extremely efficient, courteous and polite staff but who didn't deviate to much from the script, we were presented with an amuse bouche to cleanse our palates for the culinary extravaganza to come. Served in a tiny curved glass was a mix of a tiny piece of marron tail, served over shaved coconut and a subtle Asian style jam. Very nice and good mix of flavours.
After the amuse bouche they came around with a basket filled with 4 types of bread. I went for the black sesame and grain bread which was accompanied with beautiful french butter served on a white rock. They also came around again with the basket after the first course and i took some Sourdough bread that time. Both breads and the butter was first rate.
For my first course i went with the Sashimi of corner inlet rock Flathead, trumpeter topped with shavings of black tipped abalone, raw sea cabbage, nastricums, warriguls and periwinkles and combined with a smear of salt cured wild oyster cream. Perfectly balanced, wonderful technique and intricacy to the preparation of the dish and the flavour. Despite all the fish and seafood flavours it wasn't overpoweringly fishy and was a dish very much worthy of a three hat restaurant.
The next course was a dish of rock lobster, squid, golden tapioca and lobster velvet. Decadent, luxurious and again excellently presented with the lobster sitting in the middle of shaved squid (look of linguini) and the lobster velvet was incredible.
The main course i choose was the poached Wagyu beef encased in a sauce and bread crumb of farro, buckwheat, hazelnut and Ezekiel. The beef was sitting on a bed of black pudding puree. The beef was of the highest quality cut, cooked to perfection and was fall apart tender. The coating added a bit of crunch to the beef and added some additional flavour whilst the black pudding puree was very nice and complemented the beef well. (Surprising that i have like Black pudding at both Aria and Quay despite loathing it normally).
Served with the main course was a share plate for the whole table of leaf salad with a red wine vinaigrette. Whilst very, very good especially the vinaigrette, i thought given the quality of the restaurant and the variety of the main course putting down one generic side was strange.
On to the most important course of the meal and the one i had been looking forward to, desert. Having seen it on TV and in the Quay cook book i went for the 8 texture chocolate cake whilst my mum went for the other well known desert of Guava strawberry snow egg. The chocolate cake was presented as 7 textures with an 8th a chocolate sauce poured into the middle which melted the centre casing and allowed the chocolate to flow over the dish. A very nice touch of culinary theatre. Unfortunately the cake itself was the slightest of let down with the dark chocolate layer slightly overpowering the other layers. At any other restaurant it would have been a more than acceptable dish but with perfection expected it was not up to the level of the others.
However the snow egg which i was allowed to try was magnificent with the egg having to be cracked and the many different layers giving a great mix of flavours and textures.
After the desert we were served tea or coffee (i went with a Darjeeling tea) and petit fours which were two types of truffles, a dark chocolate truffle filled with amaretto and muscatels and covered in chocolate crispies and a milk chocolate and caramel truffle filled with hazelnuts. Both were superb and an excellent finish to the meal.
Everything about the meal showed off why this is considered the best restaurant in Australian and highly regarded world wide. From the prime location and impressive view of Sydney, to the service, outfitting of the restaurant, serving bowls, plates and utensils (each dish was presented in a unique and unusual bowl or plate) and most importantly the food it screamed class, sophistication, quality and the whole dining process was thought through and perfectly executed. Whilst there was little use of high tech techniques or gadgetry, that by no means meant a lack of innovation. Everything about this meal (except for the slight disappointment with the chocolate desert) was superb and is well worth a visit (if you can stand the extensive wait for a table - 2 months for a week night and 6 months for a weekend).
After travelling down from Brisbane with my parents and Nanna, we decided to mark my Nan's last night in Australia with a special dinner at Australia's best restaurant and number 29 in the world. After checking in to our hotel, heading our to look around Sydney and heading back to get ready, we caught a taxi in the pouring rain down to The Rocks.
Located on the top edge of The Rocks on the water looking out over Circular Quay with spectacular views of the harbour bridge and Opera house on the upper level of the overseas passenger terminal. The dining room was dimly lit with purple carpet and all glass exterior to provide maximum view of the harbour and sites. The place settings and table were amazing and everything about the restaurant screamed class and elegance.
We were lead to our seats past the long section of the dining area to a circular area on the edge of the restaurant and closest to the harbour bridge with wide panoramic views. After being seated we were presented with a extremely long and varied wine list. Along with the wine list there was substantial list of beer, spirits and cocktails.
We were then presented with the food list that was broken down into 2 sections and very beautifully presented. The first part showed the 8 course degustation as your immediately opened out the menu and when opened out fully it showed the 4 course menu that was broken down into 4 pages with the 5 options for each course on a separate page.
After ordering each of our courses from the extremely efficient, courteous and polite staff but who didn't deviate to much from the script, we were presented with an amuse bouche to cleanse our palates for the culinary extravaganza to come. Served in a tiny curved glass was a mix of a tiny piece of marron tail, served over shaved coconut and a subtle Asian style jam. Very nice and good mix of flavours.
After the amuse bouche they came around with a basket filled with 4 types of bread. I went for the black sesame and grain bread which was accompanied with beautiful french butter served on a white rock. They also came around again with the basket after the first course and i took some Sourdough bread that time. Both breads and the butter was first rate.
For my first course i went with the Sashimi of corner inlet rock Flathead, trumpeter topped with shavings of black tipped abalone, raw sea cabbage, nastricums, warriguls and periwinkles and combined with a smear of salt cured wild oyster cream. Perfectly balanced, wonderful technique and intricacy to the preparation of the dish and the flavour. Despite all the fish and seafood flavours it wasn't overpoweringly fishy and was a dish very much worthy of a three hat restaurant.
The next course was a dish of rock lobster, squid, golden tapioca and lobster velvet. Decadent, luxurious and again excellently presented with the lobster sitting in the middle of shaved squid (look of linguini) and the lobster velvet was incredible.
The main course i choose was the poached Wagyu beef encased in a sauce and bread crumb of farro, buckwheat, hazelnut and Ezekiel. The beef was sitting on a bed of black pudding puree. The beef was of the highest quality cut, cooked to perfection and was fall apart tender. The coating added a bit of crunch to the beef and added some additional flavour whilst the black pudding puree was very nice and complemented the beef well. (Surprising that i have like Black pudding at both Aria and Quay despite loathing it normally).
Served with the main course was a share plate for the whole table of leaf salad with a red wine vinaigrette. Whilst very, very good especially the vinaigrette, i thought given the quality of the restaurant and the variety of the main course putting down one generic side was strange.
On to the most important course of the meal and the one i had been looking forward to, desert. Having seen it on TV and in the Quay cook book i went for the 8 texture chocolate cake whilst my mum went for the other well known desert of Guava strawberry snow egg. The chocolate cake was presented as 7 textures with an 8th a chocolate sauce poured into the middle which melted the centre casing and allowed the chocolate to flow over the dish. A very nice touch of culinary theatre. Unfortunately the cake itself was the slightest of let down with the dark chocolate layer slightly overpowering the other layers. At any other restaurant it would have been a more than acceptable dish but with perfection expected it was not up to the level of the others.
However the snow egg which i was allowed to try was magnificent with the egg having to be cracked and the many different layers giving a great mix of flavours and textures.
After the desert we were served tea or coffee (i went with a Darjeeling tea) and petit fours which were two types of truffles, a dark chocolate truffle filled with amaretto and muscatels and covered in chocolate crispies and a milk chocolate and caramel truffle filled with hazelnuts. Both were superb and an excellent finish to the meal.
Everything about the meal showed off why this is considered the best restaurant in Australian and highly regarded world wide. From the prime location and impressive view of Sydney, to the service, outfitting of the restaurant, serving bowls, plates and utensils (each dish was presented in a unique and unusual bowl or plate) and most importantly the food it screamed class, sophistication, quality and the whole dining process was thought through and perfectly executed. Whilst there was little use of high tech techniques or gadgetry, that by no means meant a lack of innovation. Everything about this meal (except for the slight disappointment with the chocolate desert) was superb and is well worth a visit (if you can stand the extensive wait for a table - 2 months for a week night and 6 months for a weekend).
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