Sean & John's private dining experience
Tasted Sunday, December 6, 2009 by Alex H with 587 views
What a night! A 7 hour long dinner with countless courses! A night hard to forget...this was a trip in itself.
Started out with an amazing gelatin made from gin with a port jelly centre filling side by side with a mojito apple bit. A banging start!
Next was the most memorable dish of clear seafood broth with a skinless wanton of almond essence...Mind jerking dish.
Two lobster dishes, one in a very clean pristine and pure broth and the other served with a very complexly prepared poached egg. The cleanliness of the broth brought out the vibrancy of the montrachet in a contrasting way while the egg complemented the richness of the montrachet.
Absolutely perfect pairing with the pork in apple sauce.
The rich creamy foie gras didnt quite match with the sauternes but hey it is d'yquem! Just drinking it counts for points.
Paired nicely with saffron tagliatale with brocolli.
Beef with carrot sauvce( which was absolutely fabulous and tasty) served with a side of potato skins (my favourite crisps).
3 flights of desserts- violet ice cream on chocolate mousse with shreds of zuchinni, gorgonzola cheese cream with biscuit crumbs and brandied cherries, apple tart pasty - light and fluffy.
What I drank the morning after...
NV Jacquesson & Fils Champagne Cuvée No. 729 84 Points
France, Champagne
Fresh lemony with zingy zip. Some yeasty and dose of white florals. Lively lemons and finishes cleanly dry.
Post a Comment / Do you find this review helpful? Yes - No / Report Issue
NV Bollinger Champagne Special Cuvée Brut 83 Points
France, Champagne
Very yeasty and musky nose. Rich lemony custard and white musk. This is extreme breadiness with soft white bread.
Post a Comment / Do you find this review helpful? Yes - No / Report Issue