The night started with Cañapés and Cocktails in The Parlor. The Chef's cocktail was a rye whiskey concoction with gingerbeer and hints of citrus. Along with it were fresh spring rolls and a hybrid of a dumpling and a mini taco, both which complemented the drink superbly.
|Chef Steven D. Greene's Specialty Cocktail: |
Ginger Lemonade with Rye Whiskey
|Vietnamese Spring Rolls|
Once we were given this lovely hint of the meal to come we were ushered into the dining room where the first course of Hamachi Tartare was expertly crafted onto a beautiful plate.
Yuzu, Cucumber, Coriander, Barley, Aged White Soy
The second course was an artfully crafted Scallop dish. The presentation was fantastic as the dish arrived and another server came to pour something amazingly tasty coconut milk-like liquid over it.
Tapioca, Asian Pear Salad, Ginger Purée, Thai Coconut
The third course looked like a three-dimensional painting with the use of bright green vegetables, the intense yellow preserved lemon and the 7-spiced honey as paint.
|Sea Border Springs Lamb|
Marbled Potatoes, Preserved Lemon, 7-Spiced Honey
The last course, the amazing dessert, was a Goat Cheese masterpiece.
Goat Cheese Cheesecake
Pickled Strawberries, Szechuan Dust, Moscoto Sherbet
Chef Greene then surprised everyone with chocolate covered fortune cookies...
and take home cookies too!
Overall, this meal was magical. From the beautiful room decorations, the amazing food, the superb service, the delicious food and artistic detail of each piece you could feel the luxury and elegance of the Ãn experience.