Our Cilantro trilogy concludes here, with a feast of oceanic offerings.
A delicate-tasting amuse bouche of hamachi with yukari ginger, herbs & chives.
The hors d'oeuvres platter was a real palate-tickler, offering diverse tastes & textures. The akagai with kyuri & ponzu, cured saba with nasu & avruga and choya umeshu were all delicious, but we especially enjoyed the comfort-foodish capellini with tarabagani & avocado, as well as the gelatinous raw venison with cuttlefish & konbu.
Japanese oysters with kyuri and ponzu. The ponzu sauce was rather salty and nearly unnecessary, since the oysters were wonderful on their own.
Warm salad of idako with baby cos lettuce. A chewy salad, but the octopus tasted fresh and flavourful enough to make the effort worthwhile.
Consomme of abalone and Hokkaido scallop. Generous portions.
Kinki with scallops. Tender and buttery.
Maine lobster with Americaine sauce. Super-succulent stuff.
Pan-fried Dover sole with mushrooms and aubergine. Not the most exciting fish dish, but a hearty, satisfying recipe.
Chestnut parfait with green tea ice cream. Nutty and creamy; one of the most creatively concocted desserts we've had in ages.
Chocolate terrine with pistachio ice cream. A sweet, melt-in-the-mouth treat.
Passion fruit creme brulee. Perfect texture, awesomely fruity taste.
Katnook Estate, South Australia, Coonawara, 2002 Chardonnay.
Cilantro,
Micasa All Suite Hotel.
