Tipple Topple (Part 5)
PRE DESSERT
I really can’t remember what was in this, save to say that it reminded me very much of the L’Imperial served at Le Bistrot, which is described in their menu as fruit soup of macerated fraises des bois (wild strawberries), mango-passionfruit sorbet and pink peppercorns, topped up with champagne. I seem to recall something fizzy, a sorbert, and peppercorns.
My favourite dessert of the the night was STRAWBERRY
Fresh cream, ripped mint, strawberry milk shake
The strawberry milkshake is at the bottom of the plate, topped with a sweet biscuit thingie. The strawberry milkshake taste was very thick and proper. Yum. So how does the fresh cream come into the picture?
Quite simply, a strawberry jam of some sort is applied to the side of the plate, and a small shotglass containing cream is stuck on with the jam as an adhesive. Dry ice is them dropped into the cream, which results in the cream bubbling over onto the milkshake. Like so:
bonus picture of Strawberry being constructed
LOCAL CALL
Aged tequila, tart cherry, pineapple. A tribute to german artist, joseph beuys.
Sorry, no photos to show. Can’t remember how this was like. Presumably dismal else we would have definitely taken a shot!
What does a local tart have to do with strawberries?
Second dessert and course 14 (including pre-dessert and amuse bouche) was SNOWBALL
Sudachi, white chocolate, yuzu curd
This was a fun dessert. The white ball, I’m not sure what it was, but it tasted a little like marshmallows in terms of texture though it was a little bland. It was topped with (I think) chrysanthemum petals. I recall the white chocolate was inside. This white ball was presumabl the yuzu curd. Apparently Sudachi is a citrus fruit found in Japan. Being similar to yuzu, I really didn’t know the difference between the 2.
CAPTAIN’S BLOOD
Dark Jamaican rum, pomegranate, basil seed ice, smooth house falernum, a new take on the old, exotic pirate treat.
This was an interesting drink visually. The pomegranate gave the distinctive red colour, and the clump of basil seeds can be seen. Falernum is apparently a sweet syrup used in Tropical and Caribbean drinks and contains flavors of almond, ginger and/or cloves, and lime. Taste wise, I cannot remember whether I liked it, so the photo will have to do. That’s what a string of alcoholic drinks does to you.
To be continued…
I really can’t remember what was in this, save to say that it reminded me very much of the L’Imperial served at Le Bistrot, which is described in their menu as fruit soup of macerated fraises des bois (wild strawberries), mango-passionfruit sorbet and pink peppercorns, topped up with champagne. I seem to recall something fizzy, a sorbert, and peppercorns.
My favourite dessert of the the night was STRAWBERRY
Fresh cream, ripped mint, strawberry milk shake
The strawberry milkshake is at the bottom of the plate, topped with a sweet biscuit thingie. The strawberry milkshake taste was very thick and proper. Yum. So how does the fresh cream come into the picture?
Quite simply, a strawberry jam of some sort is applied to the side of the plate, and a small shotglass containing cream is stuck on with the jam as an adhesive. Dry ice is them dropped into the cream, which results in the cream bubbling over onto the milkshake. Like so:
bonus picture of Strawberry being constructed
LOCAL CALL
Aged tequila, tart cherry, pineapple. A tribute to german artist, joseph beuys.
Sorry, no photos to show. Can’t remember how this was like. Presumably dismal else we would have definitely taken a shot!
What does a local tart have to do with strawberries?
Second dessert and course 14 (including pre-dessert and amuse bouche) was SNOWBALL
Sudachi, white chocolate, yuzu curd
This was a fun dessert. The white ball, I’m not sure what it was, but it tasted a little like marshmallows in terms of texture though it was a little bland. It was topped with (I think) chrysanthemum petals. I recall the white chocolate was inside. This white ball was presumabl the yuzu curd. Apparently Sudachi is a citrus fruit found in Japan. Being similar to yuzu, I really didn’t know the difference between the 2.
CAPTAIN’S BLOOD
Dark Jamaican rum, pomegranate, basil seed ice, smooth house falernum, a new take on the old, exotic pirate treat.
This was an interesting drink visually. The pomegranate gave the distinctive red colour, and the clump of basil seeds can be seen. Falernum is apparently a sweet syrup used in Tropical and Caribbean drinks and contains flavors of almond, ginger and/or cloves, and lime. Taste wise, I cannot remember whether I liked it, so the photo will have to do. That’s what a string of alcoholic drinks does to you.
To be continued…