Venkat Balasubramanian
Google
We were tired of getting into “tourist traps” for dinner and wanted some place that serves the taste of local produce and cuisine. Yes, this was fine dining, but an amazing opportunity to taste the local food and wine.
Before I go into the dishes- their tasting menu has a lot of dishes!! You’ll be full at the end of it. All dishes were great. Great service and highly recommend this place.
Appetizers- all great options. Partridge fritter had an amazing texture on the outside. Amazed at the tomato juice one as it was so mild but yet powerful with the capers in it.
Main courses-
Beans with cod- hard to imagine Lima beans used in the soup. The cod soaks in the juice which is a great pairing. It had some kind of herb oil drops on it.
Octopus- my only gripe was that the paprika in the soup wasn’t cooked which makes the soup extremely spicy. If the spice is tempered in oil before the broth is added, it should have a nice and toasted flavor.
Duck breast with anchovy- Amazing!
Green pepper sauce and snapper- the sauce blew my mind. I never thought of butter and padron peppers as such a killer combination. Fish was perfectly cooked with a crispy skin.
Pickled corn soup- the soup itself was amazing and unique. Chef to think about whether some seasoning to avocado can improve the flavor.
Desserts-
1- Croissant and loquat- perfect combo.
2- cherry and almonds- the textures were great.
Nibbles-
1. Cherimoya - it’s a fruit with a very subtle flavor. I don’t think I got it at all.
2. Acid mandarin- again, I couldn’t taste the mandarin.
3. Mango chocolate- I would skip the milk chocolate inside and fill the cup with mango custard.
4. Beets and white chocolate- amazing!