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Chicken liver pate was intense in flavour and seasoning. Creamy, unctuous, funky and with the liver aftertaste when everything else subsides. An acquired taste for sure but the umami is no joke. Pate had an extremely smooth and light texture, as it was almost fluid. Not sure what's in the four spice but there's citrusy notes and cinnamon. Doesn't complement the liver imo as the liver pate overpowers the four spice.

Elsewhere the pickled pearl onion and pickle proved to be really nice palate cleansers to prevent the pate from being too surfeiting

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