A trio of steamed maitake mushroom, black trumpet and black truffle purée make unlikely bedfellows with Mandarin orange segments and Brazilian chilli oil mushroom broth (poured from a quaint clay Chinese teapot no less), but the unlikely combination both surprised and pleased our palates. The comforting earthiness of the mushrooms is delightfully interspersed with moments of tingly heat courtesy of Sancho pepper, Szechuan peppercorn and the Szechuan oil-laced broth. A welcome respite from the richer courses preceding it and a most memorable dish that stands on its own as well.

Course 4 of 7 Course Chef Tasting Menu($170++)

Taste: 4/5