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2012-11-01
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With one week's advance notice, we asked Sage to prepare a customized dinner for two of us, featuring mostly recipes not on their current menu. We submitted a list of basic ingredients that we wanted, while they masterminded the final arrangements. Foie gras, avocados & mirin soy. Melt-in-the-mouth bliss; perfection on a plate. Seafood with tongarashi spice. Here, the meal began to falter. This tasted like regular angel hair pasta with seafood, though its mild spiciness made things a bit intere
Duo of ox tongue with mushroom veloute & Wagyu beef cheek. No complaints here; both halves of this could hardly have been more succulent or flavorful. Two courses of dessert on one platter, since we were pressed for time in the end. Ginger & lime creme brulee, as well as calvados souffle. Could have been more impressive in terms of texture. The creme brulee (which appeared on Sage's weekly lunch menu a fortnight later) had scarcely the semblance of a caramelized crust, while the souffle was one-dimensionally airy. Wither Hills Sauvignon Blanc 2009 & Grant Burge Hillcot Merlot 2008.
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