On the last week before the Chinese New Year long weekend, we went there again as a group for an ad hoc dinner gathering of sort. We chose to start eating a tad bit early so for a good part of our dinner we were like the only customers in the restaurant before all the tables were filled up with people midway through.
The restaurant menu rotates regularly (with a few regular dishes) based on seasonal ingredients. A few of us saw what Chef David posted on his restaurant facebook page the other day and wanted a few of those dishes he highlighted.
At the end five of us (plus another one who didn't eat but drank) shared a dozen or so dishes, including a couple comp dishes Chef David sent us. The winter black truffles season began kind of late this year, so we only began to enter the peak season in February. Hence there's no surprise almost all our dishes were served with the aromatic truffles in various shapes and forms.
|Veal Tartare/Raw Purple Artichokes|
|Salted Cod "Crudo"/potato/truffles|
|Tuna Belly Confit/Tuna Ham/Borlotti Beans|
|Riviera Vegetables "Ducasse"/Truffles Bouillon|
|Black Truffle and Bone Marrow Risotto|
|Boudin Basque "Christian Parra"|
|Tete de Veau "Blanquettes" and Sturgeon Caviar|
|Brie de Meaux "Alleosse"/Black Truffles|
When? February 4 2016
Where? Neighborhood, G/F 61-63 Holly Wood Road, Central (entrance at Man Hing Lane)
Menu Highlights? Veal Sweetbread/Sunchokes/Truffles
Drink? Donnhoff Riesling 2013
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