Assorted breads with sun dried tomato paste and parsley butter
Beautifully plated baked Camembert with Arugula and Parmesan drizzled with balsamic glaze and roasted vegetables. All the elements paired very well.
Paper thin slices of beef drizzled with olive oil and topped with Arugula and Parmesan
Turkish-style topping of lamb mince with Arugula juliennes, sliced onions. The lime juice elevates the sauce. Pizza bread with thin, but not too crusty.
Perfectly cooked medium-rare T-bone served with porcini jus, truffle jus and hollandaise which was somewhat superfluous. The meat was moist and tender. One of the better steaks in the city
Very elegantly presented. Extremely smooth and delicate. A pretty good Crème Brûlée
Nice, light and smooth; the tiramisu doesn’t disappoint, but it’s not exceptional either
|Invited by PR company
|Guest of the chef/ restaurant
|Restaurant knew I’m a food writer
|Meal comped by the restaurant