Upon arrival, your table features a slate with butters, smoked, salted, unsalted and goat with a choice of 4 salts, including black, Maldon and Himalayan. We chose the 4 course wine pairing menu and enjoyed experiencing the pairings from Champagne, Italian Chablis, Spanish and New Zealand wines. The chefs come table side to discuss the dish that they have prepared and even though it was not on the menu, the chef brought us sampfire (pickled) to taste. The deconstructed quail was really very special and both of us raved about the dessert macaroon dish - yum!
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