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BIBBRIBARAURERROGRRSUISATRAZRA 133
accompanying raw pea and lemon Aspen tart was was incredibly good, possessing a gentle smokiness and
as delicious as it was pretty and had a clean, tangy intense meaty flavour. Culinary trickery was at its best
lightness to it. A prawn offering comes in two parts. as the bivalve was sweet and the doughnut savoury. A
Nasturtium leaf houses sweet and nutty prawn meat. simple piece of beetroot smeared with bone marrow
A roasted head houses brains that you suck manically and smoked over juniper was exquisite.
to gain a powerful flavour hit. A squeeze of finger lime
freshens everything up. Raw scallop was so delicate With the snacky small plates coming to an end, I
that it almost got lost with the tart floral punch of green decided now was a good time to introduce red wine
strawberries. into the mix. A 2008 Thibault Liger-Belair Clos Vougeot
Grand Cru was expressive from the get go. Our
An oyster was served in its shell with what looked like sommelier warned us that this is a vintage where the
macha powder on top. We were told to eat it with a wines can tighten and demanded that we notify him if
spoon, with good reason. The oyster was an ice cream the wine was to shut down. It didn’t, but I’m not sure
that had an intense iodine flavour, coupled with a what he would have done if it had. Perhaps take it away
honeyed sweetness and a lactic creamy texture. Served and have a heart to heart with it; coaxing it out of its
alongside was what looked like churros with salmon shell? The wine had plenty of high quality oak that was
roe on top – it was actually smoked eel. The eel churros commensurate with the level of fruit intensity. It had a
