Having read of this restaurant in a recently published book called "Where Chefs Eat," we dined here last night and had the fish tasting menu with two tulips of champagne to start, a bottle of Andre Jacquart blanc de blanc 2004, and two glasses of a sweet Loire white. The tasting started with a pea puree served with a mint snow cone like granita followed by salmon gravlax with another flavored snow cone type ice garnished with dried then soaked kelp, then two morsels of king crab in a lemon grass flavored sauce, then a broiled (I think) salted cod in a bed of tiny shrimp in barley and fennel "cous cous". A palate cleanser of egg white "zabaglione" and yoghurt followed ending with a dessert of vanilla ice cream and rhubarb. Very interesting, very labor intensive to plate, and a reasonable meal for a Michelin one star. The tab came to 361 pounds for two.
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