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2012-11-06
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Veal agnolotti with porcini mushrooms. Very mushy veal mousse encased in perfectly prepared pasta skin. Absolute comfort food; we could have eaten this all evening. Duck leg confit with porcini mushrooms, shallots & port wine sauce. Not the best duck confit in town; maybe French recipes should be left to French restaurants, but the meat was a bit too stringy and the skin wasn't quite crisp enough. Wagyu beef cheek with celeriac, glazed veggies & pancetta. Tender and tasty, though the tiny bits
Veal agnolotti with porcini mushrooms. Very mushy veal mousse encased in perfectly prepared pasta skin. Absolute comfort food; we could have eaten this all evening.
Duck leg confit with porcini mushrooms, shallots & port wine sauce. Not the best duck confit in town; maybe French recipes should be left to French restaurants, but the meat was a bit too stringy and the skin wasn't quite crisp enough.
Wagyu beef cheek with celeriac, glazed veggies & pancetta. Tender and tasty, though the tiny bits of cured pork left very little impression.
Shiraz & Valpolicella red wine.Post
