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| - I hate myself for doing this, but I can only give this place 3.5 stars based on my visit here last week..... I have said this time and time again, it is the luck of the draw what type of meal you get and what type of snack offerings are available the nite you are there. I frequently check their daily menu, seeing when it will change, what is new etc.... Sigh I'm such a food addict.
Coming on a Monday night for the 9pm dinner service, the place was packed.... And Loud! Our server was courteous and patient with our ever ending questions. Being told that the rare earth cocktail was a pretty solid staple on their menu, I went with that for my drink of the night. Bourbon based, it lived my to my expectations. Booze and very earthy, so to speak.
We were presented with pistachios and longan to start our nite. By fresh and juicy fruit, I was very happy with how things started. Then the amuse Bouches came out, more than I expected to receive. We were given a dashi seaweed broth with seed oil that was flavourful and warmed my lungs, a sushi type roll with carrot and beets, topped with a dollop of spicy mayo... Very in textures with a nice kick to to finish off, and a cheese bread with truffle oil - I thought the puff was dry, With the cheese to be extremely overpowering and lack of truffle essence.
It was quite some time before our first course fame out. It was a potato salad in the form of a round dish, with lots of compliments including different herbs, seeds, pea purée, creme fresh.. The sky was the limit. While I liked the additions that created different flavours and textures, I found the potato salad to be every regular, a little mushy and a little disappointing. It had to get better from here.
Second course was a sea bream with scallions, and snake bean (cool) in a soy based broth. It was beautifully cooked, the fish tasted fresh and overall very refreshing...however...being Asian, it's really hard for me to be completely satisfied when I consistently eat steamed fish at Chinese restaurants and this reminded me of just that. May have been plated and cooked more elegantly but I was hoping for something else here.
Third course was chicken chantecler with crispies on top over potato purée. This was by far the best dish of the night. The chicken was succulent and juicy, flavours just bursting with each bite. I wish there was more mash at the bottom as it was creamy and thinking about this dish makes me salivate. Even after I finished the meal I was longing for more.
Our last courses was the rice pudding with taro, raisins, apple foam and brittle. The foam was refreshing and I like how there were different ingredients to add more flavours and texture. The foam was refreshing and light, while the brittle added a solid crunch with a a bit of saltiness. It was a nice way to end the meal.
I really want to come back to try their snacks menu because it is often changing. I wish I had the chance to meet chef claudio because he follows the same philosophy as chef Blaine at lummi island in Washington and they may have worked together in denmark together....
There is always next time.... And yes I will come back.....I will....
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