October 08

The talented Richard Ekkebus from Amber has outdone himself again with the new autumn menu. Of the new creations, the salmon confit was the most impressive dish. The Tasmanian salmon was given the smoke treatment at the table and served warm. It was luscious and moist, with a very faint smoky taste. Next came the seared New Zealand langoustine. Paired with pork belly and potato gnocchi, the fatty meat added an oomph to the dish and complemented the sweetness of the langoustine. I could eat this dish every day if not for the cholesterol. Finish off your meal with the strawberry and mascarpone pavlova. I don't eat dessert but I finished every single bite. Heavenly.

Now I'm really looking forward to the six-course truffle tasting menu the chef has prepared for the winter season, which includes a prime beef tenderloin poached with bone marrow and served with white alba truffle. Need I say more?

SP