Amuse Bouche – Top – Foie gras mousse, pecans; Right – Salmon belly caviar, shaved onion, wasabi; Left – “80’s chicken salad”
Veal tartare with a beetroot jelly, anchovy mousse, chive, caper and herb oil
Caviar and sea urchin served over jellied oxtail and crème fraiche; uni from New Zeland was okay, definitely could have sourced far superior uni
Pike dumpling filled with currant oil (filled like a soup dumpling and ran out when you cut into the dumpling) celery shaving and smoke mussel foam
Bread service – sour dough with sour cream butter and Nettles curd cheese spread (bread outside was very hard almost too hard, wife was not a fan but enjoyed the inside of the bread
Green and white asparagus with cream sauce, green olives and morel mushrooms with a “crispy potato” (tempura from potato starch) (Spargle season!)
Scottish Salmon with grilled peas grapes and a scallop XO sauce and vinegar
Seared duck with foie gras, carrot and mustard aioli
Crepinette from Roe Deer – covered in foie gras with asparagus venison jus, and perigold truffle
Cheese Course was a Gruyère aged multiple ways then layered and topped with a jam, mustard and honeycombed cracker
Apricot and elderflower pudding with cucumber sorbet, white chocolate drops and mini meringues
Overall dinner was phenomenal, the let down was definitely the bread and if I had to pick a dish it would be the uni, sadly. The uni dish ingredients separated had one of the most flavorful bites of the night with the jellied ox tail, it and the crème fraiche together was amazing but the uni itself was a total let down, so when you had a bite of everything together it was not nearly as good. The star of the show had to be the Scottish salmon for me and the duck for my wife. The salmon was so buttery and melt in your mouth tender and with the contrasting sharpness of the XO sauce and vinegar sauce was great! The duck was elevated classic, crispy skin delicious berry sauce and velvety foie gras!
As foreigners and predominantly English speaking, knowing very elementary German (thank you high school many years ago), the staff was absolutely great! They were relaxed enough to joke with us and held great conversations. One chef came to serve and describe the dish and spoke only in German, immediately after the sommelier came up and joking acted flustered to the chef which had no clue what was happening and told us the ingredients in English everyone laughed it off (we wouldn’t have said anything anyways).
NoYear619
Interesting – I thought the uni was pretty much the only exciting dish. I thought that dish was superb.
3 Comments
Amuse Bouche – Top – Foie gras mousse, pecans; Right – Salmon belly caviar, shaved onion, wasabi; Left – “80’s chicken salad”
Veal tartare with a beetroot jelly, anchovy mousse, chive, caper and herb oil
Caviar and sea urchin served over jellied oxtail and crème fraiche; uni from New Zeland was okay, definitely could have sourced far superior uni
Pike dumpling filled with currant oil (filled like a soup dumpling and ran out when you cut into the dumpling) celery shaving and smoke mussel foam
Bread service – sour dough with sour cream butter and Nettles curd cheese spread (bread outside was very hard almost too hard, wife was not a fan but enjoyed the inside of the bread
Green and white asparagus with cream sauce, green olives and morel mushrooms with a “crispy potato” (tempura from potato starch) (Spargle season!)
Scottish Salmon with grilled peas grapes and a scallop XO sauce and vinegar
Seared duck with foie gras, carrot and mustard aioli
Crepinette from Roe Deer – covered in foie gras with asparagus venison jus, and perigold truffle
Cheese Course was a Gruyère aged multiple ways then layered and topped with a jam, mustard and honeycombed cracker
“Breakfast” – caramelized oats, grapefruit, yogurt sorbet
Apricot and elderflower pudding with cucumber sorbet, white chocolate drops and mini meringues
Overall dinner was phenomenal, the let down was definitely the bread and if I had to pick a dish it would be the uni, sadly. The uni dish ingredients separated had one of the most flavorful bites of the night with the jellied ox tail, it and the crème fraiche together was amazing but the uni itself was a total let down, so when you had a bite of everything together it was not nearly as good. The star of the show had to be the Scottish salmon for me and the duck for my wife. The salmon was so buttery and melt in your mouth tender and with the contrasting sharpness of the XO sauce and vinegar sauce was great! The duck was elevated classic, crispy skin delicious berry sauce and velvety foie gras!
As foreigners and predominantly English speaking, knowing very elementary German (thank you high school many years ago), the staff was absolutely great! They were relaxed enough to joke with us and held great conversations. One chef came to serve and describe the dish and spoke only in German, immediately after the sommelier came up and joking acted flustered to the chef which had no clue what was happening and told us the ingredients in English everyone laughed it off (we wouldn’t have said anything anyways).
Interesting – I thought the uni was pretty much the only exciting dish. I thought that dish was superb.
Why was the bread a let down?