Otto e Mezzo, Alexandra House, Central, Hong Kong
Tasted Tuesday, June 29, 2010 by Goldstone with 952 views
A selection of the hard-core gang of "bring only your very best wine or I'll raise or treble you" got together and decided to celebrate in style the recent opening of Chef Bombana's restaurant in Hong Kong, as he had hosted us so memorably on several other gatherings when he was at Toscana in the Ritz-Carlton. He put on a special Menu D'egustasion for us that more than maintained the standard.
Both the Tuna and the mushrooms were stunningly good.
This food hit you like a blast of Brittany sea-spray with the follow-on of a very powerful but not heavy sauce.
This dish was simply stunning:.....a gush of "Essence of Lamb"...and "Essence of Pasta"...big and beefy. Wow!
A green vegetable Risotto which displayed a lovely balance with the Pecorino cheese....then a jelly-like slow-cooked beef tongue finish that was very intense.
Stunning dish........
Wow....a superb dinner matched by blowout wines and shared by a great bunch of close friends and afficionados who had dug deep from their cellars to bring their best stuff. So far it has been dubbed "That Night.....".
1966 Moët & Chandon Champagne Cuvée Dom Pérignon 91 Points
France, Champagne
Deep golden colour with very few bubbles and no mousse. A nice nutty nose........very delicate. It has a fresh and effervescent palate despite the lack of bubbles and a delicate palate which is dry and nutty.....peach stones and Chinese red dates. It gets nuttier and the acidity gets fresher with more time in the glass. Initially, the length is big and it has huge resonance for a Champagne but this was short-lived with time in the glass. Very interesting but an '85 is more my thing.
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