A NOUVELLE EXPÉRIENCE

Chicken liver pa ait

Artfully combining science, technology and respect for the ingredients, Chef Clift and Chef Adeyemi showcase that simplicity can be paired with careful attention and brilliant craftsmanship. The Chicken Liver Parfait served with white port jelly, cacao and sweet and sour apple is exemplary of this philosophy. Guests will start the tasting course with the “snacks” portion of the menu that serves delicious bite-sized dishes and this pâté is simply exquisite. Savoury with a hint of bitter notes perfectly complemented by the cacao while the white port jelly and sour apple served to heighten the sweet elements within the parfait. Extraordinary in its lightness, its quite the appetiser and you’re left with the linger umami of chicken saltiness which renders you quite reluctant to wash down with the crisp champagne that was paired with the dish nor excited for the Chilled Tomato Gelée the cessation of this perennial favourite. You’ve heard of “double boiled”? Well, this is cooked seven times over with white wine, the Hokkaido scallop is brined in salt and served with milk braised parsley root, crisp parsley chip, parsley puree, soup of purple garlic from France. Rotating on a fortnightly basis, the lunch (from $110++) and tasting dinner menus ($225++) showcase four snacks, five main courses, a pre-dessert and a beautiful selection of petit fours. Of the main courses - the Hokkaido scallop is a definite favourite. Creamy without overwhelmingly so, the purple garlic soup has a mouth feel reminiscent of fine carbonara gifted with a potent blend of complimenting flavours. The green layer is dehydrated chlorophyll, a holdback from the days when they started experimenting with molecular gastronomy. The combination of savoury with the sweet 1994 Thornicher Ritsch Riesling Spatlese is unholy yet divine. Lead us not into temptation.