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| - My family and I had the chef's tasting menu here, which consisted of eight courses.
The decor was clean and modern, and the service was very good. It was nice that the executive chef or the pastry chef personally came out to present every dish of the tasting menu to us.
Generally, the food was always good and the presentation was nice, though there was some variation in quality between courses. Portion sizes were larger than expected. By the time we were served the meat course, we were all starting to get uncomfortably full. So pace yourself and don't eat too much bread (though the bread assortment is quite good).
Comments on the specific courses:
- The soup was poured tableside. Tasted like a more refined, less salty and fatty version of a french onion soup. The best part was actually the simplicity of the fresh mushrooms and spring vegetables.
- Roasted bone marrow was good, but not great. It wasn't as wonderfully fatty as I wanted it to be. The onion marmalade made the dish for me, adding a much-needed sweetness to balance out everything.
- The chef shaved fresh white truffle over the risotto tableside. I really liked this course. The risotto was creamy with a deep parmesan and truffle flavor. It was also cooked perfectly. Only comment is that it was a tad too salty.
- The scallops were beautifully seared. I thought that the pea puree was a bit sweet. I actually preferred to eat the scallop by itself.
- Palate cleanser featured edible flowers. Very interesting and unique. The bitterness of the flowers were balanced nicely with the sweetness of the foam and the tapioca crumbles. Job well done in terms of successfully cleansing our palates.
- Duck was very good and seasoned well. Skin was crispy and the ratio of meat to fat was nice. I loved the beets and quinoa accompaniments as well.
- Cheese course: Three different cheeses served with a jam, macadamia nuts, and crisp toast. My favorite was the truffled asiago.
- Dessert was indian spiced donuts served with some sort of berry/rose sauce. The donuts were not sweet at all and had a great texture, perfectly fried. It paired nicely with the sweetness of the sauce. I thought that the presentation sort of lacked on this one since they used the same bowl and set-up as that of the soup.
So my family and I had a good meal here. There were some interesting combinations of flavors, some that worked for me and some that didn't. But I liked the fact that the chef wasn't afraid to take some risks.
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