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  • I came in September for the prix fixe menu. Four courses $65 + $13~ for a glass of Sauv Blanc. Complimentary house made sour dough + garlic chives butter + ricotta & pickles to start. Excellent. First Course: raw scallop, cucumber, beef garum (5/5) Super fresh raw scallop in bite-sized chunks. Love the freshness and sweetness of the cucumber, cucumber juice and mint leaves. Second Course: humboldt squid, peas, cured pork (4/5) First time having squid in long strips (sort of like flat rice noodle shape). Love the texture - it's slightly chewy yet soft. The beef and peas reminded me of Chinese flavours which I wasn't too fond of. duck confit, mushroom, comte - the duck was melt-in-your-mouth soft, topped with thinly sliced, fresh raw button mushrooms. Third Course: halibut, zucchini, dried scallop, dill (5/5) Best halibut I've ever had. Cooked sous-vide, it was extremely tender and moist. Paired with fresh, sweet zucchini. Again, we can see that the freshness of ingredients is key to these dishes. Fourth Course: buttermilk, peach, honeycomb (4/5) Buttermilk snow was a cold surprise. I liked the fresh and dried peaches along with the caramelized sweetness of honeycomb. koji, almond, white chocolate (4/5) Loved the almond crumbles paired with the icecream. Complimentary canelle at the end. The décor is very simple and clean. I feel the whole concept is Scandinavian-inspired, from the food to the tableware. Overall a good experience that lives up to the hype. I would be interested to try their famous duck.
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