The previous courses set the bar for our expectations, and each new course merely upped the ante. I could almost imagine the chef slaving over this with tweezers to achieve the extremely delicate plating.

Almost translucent slivers of venison were draped over a scrumptiously umami shallot tarte further enriched with a thin spread of foie gras. But the decadence was cleverly offset by dainty triangles of pickled pumpkin and cubes of beetroot held in place by chawanmushi cream. Too good!

Taste: 4/5