Reviving the blog with my new domain (with my new future Spouse) rachlinyan.com. Switched from self hosting to Github pages + automations, should mean I can actually update the blog more frequently now. Luckily, I have the perfect oppertuntiy to do so.
First, we had the amouse bouche. The star of this was the arctic char in soy, which had a soy sauce that reminded us of Morimoto’s in Maui. On the left was a tuna tartare, and on the right was a fritter.
The first course - and arguably one of the stars of the whole meal - was a thin layer of tuna pounded into a sheet, on top of sliced baguette with fois gras.
Hard to describe this - the tuna and fois gras melt in your mouth, while the bread gave it some structure. You got a great crunch followed by a melt-in-your-mouth sensation, with a lemony fresh oil sauce giving a burst of flavor. The wine pairing was also a standout - a Gruner Vetliner produced through a partnership from the Sommelier of the restaurant and the vineyard of Gerhard Kracher. Fresh and crisp but also with a depth of minerality - really great.
Next was a lobster in a spicy curry. Compared to the subtle flavor of the previous dish, the dish woke me up. Tender lobster, combined with a spicy broth always works well.
The remainder was all excellent, but don’t have the memory to describe them in detail since this was ~1 year ago at this point.
I do remember this one, it was my favorite dessert.
Extra dessert, carrot cake. I don’t like carrot cake, but this was still delicious.
And finally, we end with petit fours.
Overall 4/4 beans. The meal was excellent, like nothing else I have ever had.