Every time I put RVLT to the test (it means I take new friends there), they have passed with flying colours. Last night was no exception.
It was the second stop of the evening for my friend Jayne and I (after #dinerenblancsg) and we made a light meal of a couple of sharing plates and two very pleasant wines by the glass. She had actually been wanting to check this place out for a very long time, so it’s wonderful to know she can’t wait to return. I am very sure this dish of raw radishes, oyster emulsion and seaweed dust had a lot to do with that.
The mad genius that I consider Chef Manel Valero to be, paired baby radishes (so delicately sweet as opposed to peppery) with an emulsion that captured only the pleasant characteristics of an oyster (think creamy brine) and none of the rest (think cold metallic), then finished it off with savoury green seaweed dust. That juxtaposition of the refreshing with the umami is to-die-for. And as Jayne discovered, unbelievably exquisite when chased with a sip of cold Sancerre.

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