Seared Foie Gras on Toasted Brioche, with Foie Gras-Espresso Mousse peeping from behind the crisps. The presentation of this dish was different from recent reviews I've seen, but still a pleasant dish overall.

Oddly enough, I favoured the mousse more than the its counterpart because I personally thought the flavour pairing of butter foie gras and espresso was different but SO good. It was pleasant and still got the natural richness coming through, but the espresso just accentuated the foie gras a lift that got me thinking of it long after the meal.
With that said, the pan seared foie gras was also well cooked, with all components coming together harmoniously.