The first course to be presented after we had settled into our seats on the second floor of Restaurant Zén was this intricate but perfectly-calibrated edible equivalent of music's “Wall of Sound”. A complex marvellousness that was deliciously rich, the ratio of raw Red Deer to Zén’s prestige caviar was an eye-widener as I was expecting more meat than roe but was I complaining? Of course not.
Joyously interrupting the velvety soft deer meat were dozens upon dozens of slippery pops of salacious saltiness from the special caviar and the zingy sacs of Finger Lime (nicknamed the “caviar of citrus”). The purple Shiso flowers' herbaceous notes added another facet to the dish, while Argan oil’s fragrant presence smoothed everything out so sensuously.

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