Dining at this two Michelin-starred restaurant is al fresca.
Our maitre'd Paulo brought the first of many surprises--amuse bouches to cleanse the palate.
Beet macarone with smoked eel pate.
This was accompanied by a tapioca chip with calamari salad.
Then came jamon pirouettes.
This olive is not really an olive, and that's the point. Paulo told us to eat it like an oyster.
Then a beef tartare waffle cone,
followed by a peanut that's not a peanut.
At this point, we are quite amused by the bouches, but not yet sated. Fortunately, the kitchen disappoint, bringing inside-out pancetta baguettes.
And, for our eighth amuse bouche, a curry wafer topped with shrimp and zest of lime.
Taking a moment to soak in the view and fellow guests.
The first course is grouper with cauliflower tartare, tempura cauliflower, pesto and curry foam accompanied by a 2009 Gloria Reynolds featuring Portuguese white grapes.
The main course was venison with cherries, jerusalem artichokes, chanterelles and a special roasted black walnut.
For those of us more interested in seafood, the chef specially prepared a lobster with chanterelles, spaghetti and curry foam.
The pastry chef, not to be outdone, offered another round of amuse bouches to cleanse the palate. The first was an orange olive oil cake with mango and papaya, and coconut custard.
The second was a simple preparation of fresh berries, local muesli, soda water whipped foam and toasted poppy seeds.
Dessert was followed by more sweets.
The chef....
After a great meal.
