On of those many revolving dining places.....
We had the Pastrami of Salmon for entree,
Carpaccio of Wagyu beef and lobster tail salad dusted with black pepper and sea salt crystals, brushed with orange ponzu dressing, blanched edamame beans, avocado, masked with a lobster air (chewah "lobster air" man, don't play play).
Fillet of beef wellington, mushroom duxelle scented with tarragon, wrapped in a spinach crepe covered and baked in puff pastry, garnished with a white shallot and thyme puree, bay leaf flavoured fondant potato, turned carrots cooked “sous vide” caramelized in butter, served with a red wine jus. Translation: Chiak gu bak.
And for dessert:
Derrick had the "3 Sperm Racing Past, Ignoring Egg To Get to Ice Cream" dessert. (Translation: Tonka parfait, poached pear, chocolate flame)
I had the Venezuela 72% chocolate mousse, grapefruit jelly, blood orange sorbet
It was something different I would say.... cos I have never waited for more than an hour for the main course to arrive. By then, I've already seen the entire 360degrees + another 45degrees of nothingness... except for lights out the window.
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