Tipple Topple (Part 2)
On to the menu proper…
The first course. PIZZA PUFFS.
Tomato, mozzarella balloon, basil.
Basically a deconstructed Italian pizza with tomato paste, the pizza crust and the mozzarella served separately. The pasty had some filling inside, can’t remember what it was but it was quite yummy. I like this course. And no, I have no idea how the mozzarella was inflated,
First drink of the night, and fittingly an Italian cocktail.
DRY NEGRONI.
Campari, Italian vermouth, gin, sweet orange swizzle, the 1920’s Florentine king of all aperitifs.
Once again, deconstructed with the gin in the whisky glass together with the orange swizzle stick. The constituent campari, vermouth (and water to taste) are in separate containers for you to add at will. Interesting concept, though I can’t say I am a fan of Negronis.
Next up, a soup. SURF CLAM DASHI.
Basil seed, cucumber, dashi broth.
The surf clam is served with half a scallop, selasi seeds, and some miscellaneous greens I couldn’t make out. The broth is poured in at the table. Taste wise, it wasn’t very different than the usual Japanese clear seafood stocks you get at a proper Japanese restaurant, though it was the first time I’ve ever had this in a non-Japanese restaurant presented western style.
CHAMOMILE CHROMING.
Chamomile charged vermouth, elderberry, smell, then sip.
Yet another drink with the dry ice effect. Sweet, light and aromatic. It was a good pairing with the soup in that both are delicate. I like. There was a strong smell and taste of sauternes inside, but Clift insisted that there was none.
Is chamomile Japanese in origin?
Next change. Yet another deconstructed dish, soup once again but this time served in an entirely different fashion. For one, it was cold. BUTTERNUT SOUP.
Whipped goats cheese, bitter chocolate, celery shoots.
Once again, the misty effect came into play. I can’t remember how the soup tasted like, but I recall that the butternut bowl was in fact made of frozen, mashed butternut, so the whole bowl could be eaten. The goat’s cheese and chocolate pieces were simply presented at the side, instead of the usual goat’s cheese that is tossed in. Another good effort.
The third drink was TEACHER’S TIPPLE.
Whisky, spicy carrot, honey ginger, don’t judge a book by its cover.
It had a small glass bottle of what looked like cheap whiskey hidden in a hold cut out in a hard cover book (NOT the OED. I checked).
Brings to mind images of a stern public school teacher stealing a tipple in a old harsh winter before going around flogging the poor boys. Also kind of reminds one of the snake oil or 'koyok' sold by shysters, no? I did not like this drink at all, and the presentation was, to my mind, cheesy and tried a little too hard. I also couldn’t figure out the connection with butternut soup, maybe butternut soup is English?
Next up is a creation that no-one can miss. A twist on the ole runny breakfast egg routine. Or, if you like, the classic American breakfast.
62°C EGG.
dried bacon, parmesan, tomato, garlic bread.
Local or American. Which one do you think is more likely?
I really liked this course, simple yet elegant. I think I am a sucker for eggs.
Interesting trivia: I am not a big fan of Chubby Hubby generally, but it seems that there is a science to slow-cooking eggs at 62 degrees.
The answer to the above question may surprise some. The deconstructed American breakfast above is not what it seems. The name of the drink pairing gives it all away. KOPI-O.
Aged dark rum, tobacco maple, expresso. The most elegant local coffee in town.
Still don’t believe me? What about this:
To be continued…
The first course. PIZZA PUFFS.
Tomato, mozzarella balloon, basil.
Basically a deconstructed Italian pizza with tomato paste, the pizza crust and the mozzarella served separately. The pasty had some filling inside, can’t remember what it was but it was quite yummy. I like this course. And no, I have no idea how the mozzarella was inflated,
First drink of the night, and fittingly an Italian cocktail.
DRY NEGRONI.
Campari, Italian vermouth, gin, sweet orange swizzle, the 1920’s Florentine king of all aperitifs.
Once again, deconstructed with the gin in the whisky glass together with the orange swizzle stick. The constituent campari, vermouth (and water to taste) are in separate containers for you to add at will. Interesting concept, though I can’t say I am a fan of Negronis.
Next up, a soup. SURF CLAM DASHI.
Basil seed, cucumber, dashi broth.
The surf clam is served with half a scallop, selasi seeds, and some miscellaneous greens I couldn’t make out. The broth is poured in at the table. Taste wise, it wasn’t very different than the usual Japanese clear seafood stocks you get at a proper Japanese restaurant, though it was the first time I’ve ever had this in a non-Japanese restaurant presented western style.
CHAMOMILE CHROMING.
Chamomile charged vermouth, elderberry, smell, then sip.
Yet another drink with the dry ice effect. Sweet, light and aromatic. It was a good pairing with the soup in that both are delicate. I like. There was a strong smell and taste of sauternes inside, but Clift insisted that there was none.
Is chamomile Japanese in origin?
Next change. Yet another deconstructed dish, soup once again but this time served in an entirely different fashion. For one, it was cold. BUTTERNUT SOUP.
Whipped goats cheese, bitter chocolate, celery shoots.
Once again, the misty effect came into play. I can’t remember how the soup tasted like, but I recall that the butternut bowl was in fact made of frozen, mashed butternut, so the whole bowl could be eaten. The goat’s cheese and chocolate pieces were simply presented at the side, instead of the usual goat’s cheese that is tossed in. Another good effort.
The third drink was TEACHER’S TIPPLE.
Whisky, spicy carrot, honey ginger, don’t judge a book by its cover.
It had a small glass bottle of what looked like cheap whiskey hidden in a hold cut out in a hard cover book (NOT the OED. I checked).
Brings to mind images of a stern public school teacher stealing a tipple in a old harsh winter before going around flogging the poor boys. Also kind of reminds one of the snake oil or 'koyok' sold by shysters, no? I did not like this drink at all, and the presentation was, to my mind, cheesy and tried a little too hard. I also couldn’t figure out the connection with butternut soup, maybe butternut soup is English?
Next up is a creation that no-one can miss. A twist on the ole runny breakfast egg routine. Or, if you like, the classic American breakfast.
62°C EGG.
dried bacon, parmesan, tomato, garlic bread.
Local or American. Which one do you think is more likely?
I really liked this course, simple yet elegant. I think I am a sucker for eggs.
Interesting trivia: I am not a big fan of Chubby Hubby generally, but it seems that there is a science to slow-cooking eggs at 62 degrees.
The answer to the above question may surprise some. The deconstructed American breakfast above is not what it seems. The name of the drink pairing gives it all away. KOPI-O.
Aged dark rum, tobacco maple, expresso. The most elegant local coffee in town.
Still don’t believe me? What about this:
To be continued…