This is a relatively large and lovely place which wasn’t too busy the night we were there. One wall is made up of windows looking out over a part of the city. The staff was exceptionally helpful and friendly and also spoke good English. Many were happy to have Frankie in the house and even offered to bring her, her own plate. What fun they made the evening. The sommelier’s suggestions of wines by the bottle instead of pairings were quite nice.
The restaurant offers a number of tasting menus as well as a la carte orders. We chose the lobster tasting and it was a great choice! Large pieces of succulent, tender lobster graced any number of preparations – it’s a must if you’re a lobster fan. The bread tray was enough to make your meal on and featured olive, focaccia, white and seedy selections. I liked them all.
They started with a couple of amuse bouche, the first one of seafood was very interesting. The carrot was almost sweet and with the nice tang of the seafood it made it a great combination of flavors.
Next amuse, a pork cheek, was a tad heavy as an amuse but it was good although not as strong as the first.
Now the lobster which started with lobster salad – the lobster was moist, tender and sweet. The salad had many components but all were good and some great.
In the soup course, the mussels were a stronger flavor than the lobster but the rich broth looked so like lobster bisque I expected it with each bite but instead got mussel soup. Don’t get me wrong though, I used the bread to make sure I got every bit of it.
The ravioli was one giant one at the bottom of the bowl and the truffles actually had taste which added to the rich sauce.
Again the roasted lobster was a winner but the risotto with it was amazing. A very small barley was used in this perfect dish.
The cheese was a lovely slice of 3 cheeses with nice contrasts. They were accompanied by a dried apricot and a smear of pumpkin as well as specialty yummy breads.
The mango mousse was a tasty pre-dessert full of light tropical flavors.
The coconut dessert had an interior of custards and worked well with the ice cream.
The mignardises tray was probably my favorite with the chocolate and caramel being the best followed closely by the crisps. Start and finish strong are keys and this place did right on both counts.