My friend and I had a very enjoyable dinner here two nights ago. We had walked in not knowing what we‘d be eating but had walked out completely satisfied.
The concept by Austrian Chef and Owner Stephan Zoisl is essentially degustation or as the Japanese call it: omakase, but with a bit of a tease because we got to see the list of 28 ingredients (a curation of the best of the season for that day) he, Chef Lorenz Raich and team would draw from to create our meal.
We picked the 6-course option and every time a dish was served by one of the chefs, that beautifully-plated item was carefully explained to us in great detail. I was too busy chatting with my friend so I didn’t take notes, but one thing’s for sure - all the food was executed impeccably in the restaurant’s distinctive modern European style.
Our first three courses featured seafood starting with a cured mackerel accessorised by tiny chanterelle mushrooms and burrata, followed by a sweet prawn with butternut pumpkin and crispy rice crackers, then finally, the last Alaskan halibut of the season appeared in a milky foamy sauce. This third course triggered instant exclamations of delight as we both found its flavours sumptuous yet superbly comforting. The next dish to arrive was another winner - Duroc pork done in three ways. We were impressed by the amazingly delicious results from the different preparation styles. Wagyu beef starred in our fifth course, and again, the richness of the flavour knew no bounds thanks to the skillful cooking of the chefs. The sauces in all of these were also perfect complements.
For pre-dessert, we were given a refreshing popsicle of mango sorbet coated in white chocolate and dehydrated raspberries to nibble on. The sixth and last course was a rum and raisin ice-cream coated in sabayon (if I recall correctly) accompanied by cubes of almond cake and crisp tuille - a lovely and not-too-heavy finale.

  • 3 Likes