Click here for earlier entry on Cilantro (December 22).
Amuse bouche of tuna with fish roe. Tasted really fresh. Wouldn't mind having an entire platter of this.
Cream of truffle soup. Good to the last slurp.
Cappelini with mentaiko, scallops and prawn. The seafood was fresh and luscious, especially the plump prawn.
Fried foie gras with unagi. A match made in heaven.
Braised ox tongue with foie gras & madeira sauce. Creamy decadence.
Grilled Wagyu sirloin with garden veggies. A fatty, flavourful cut.
Selection of French cheese, with five different kinds of goat cheese...
... as well as various cow and ewe cheese. Divine in their stinkiness.
We settled for a mix of Saint Maure, Mimolette, Epoisses de Bourgogne, and two others whose names we've forgotten.
Perrin Reserve Rouge 2007 Cote Du Rhone (France) & William Fevre 2007 Chablis (France).
Tatachilla 2006 Cabernet Sauvignon (France).
Cilantro,
Micasa All Suite Hotel.
