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| - came here for the Last night of Winterlicious 2013!
Must say the dark door with blue lighting makes you feel like you've entered into a different, culinary world. The service as soon as we walked in was efficient, with a quick coach check and escort to our table. Just the ambiance alone sets the romantic, intimate and chilled out mood.
appetizer:
Pickled Irish organic salmon + creme fraiche + avocado + puffed tapioca + yuzu vinaigrette
--cooked to perfection, and culinary presentation was spectacular, the creme fraiche and avocado complimented the salmon since salmon's bland flavor absorbs the complexity of flavors.
5/5
entree:
Striploin + celery root + pickled burdock + fried spinach + yu choy
--medium cooked, though I would have preferred to have used a steak knife, i made use of what i had. The celery roots crispy texture complimented the steak much like a vegetarian frites, the fried spinach was alright, but was an unneccessary addition to the plate, and it was bland. I would recommend Rappini to definitely offset the flavors to give it more robust character. Yu Choy and pickled burdock suited the dish overall.
4.5/5
Dessert:
Pumpkin pie + candied kumquat + crystalized sage + ginger toffee + lemon sour cream ice cream
--mmm pumpkin pie in the middle of Feb was a surprise, and the crispyness of the ginger toffee really added that well needed crunch to the dish. With all its orchestra of flavor with the lemon sour creaam and candied kumquat, it added a diversified final touch to the dessert.
5/5
...note to others....mm their glass of Late Harvest is a nice way to intensify the dessert platter
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