From the second you walk through their doors, you’re greeted with such professionalism. Upon arriving I felt a little intimidated with the level of service, but that’s what you can expect with 5 star service.
Service is their focus and their staff has been professionally trained to deliver an exceptional experience.
I’d like to share with you the drinks, food and our overall experience.
Claude, our server who was very polite, and appeared every time we were in need of something or had a question! He knew the menu and suggested several options, depending on what we were feeling.
L & V Margarita, with Lavender & seasoned rim
Served with white cinzano and came with a side of Honeycomb from bees. He casually mentioned some people like to drop it in the glass as it sweetens it more, and others like to bite off small pieces to enjoy it that way. I tried both and its a very smooth texture, slik-like. I wouldn’t recommend chewing it as it gets stuck in your teeth.
hamachi coconut, fennel, orange.
For anyone who doesn’t know what Hamachi is, it is similar to yellowtail or Japanese amberjack. This came cured and had the texture of sushi.
Firm texture yet moist and buttery. The
coconut and orange were a great compliment. Not too strong in flavours.. just
octopus kohlrabi, mole, mezcal
I’ve come to realize that
Im not big on octopus, but my partner is, and we went for it. Served with kohlrabi, a German turnip, mole; a sauce made with chilli peppers
used in Mexican cuisine.
The texture is firm and slightly chewy.
I can see why some people enjoy it.
veal tenderloin mushrooms, madeira jus
How did they cook it to perfection, is still unknown. Super tender, and I like to use the term, ‘Flavour Explosion’. Served with 3 variations of mushrooms including Mushroom Soil. Yes, Mushroom dirt! It reminds me of Oreo cookie crumble that comes in a Dairy Queen Ice cream cake, so good. The other form of mushroom was lightly battered chanterelles, and a mousse-like mushroom sauce that was creamy, thick and packed with so much flavour. If you’re not a mushroom person, maybe not something you want, but this was such an amazing meal.
lobster tail squash and
mushroom agnolotti, black truffle, hazelnut
The full lobster tail was moist and so flavourful. No need for butter here! Every ingredient used was so tasty and cooked to perfection.
Meyer lemon custard with orange, jasmine
Dark Chocolate Chantilly with raspberry and almond
The desserts were so good.. Moist, not overly sweet, and very tasty!