Dinner this evening was generally delightful - the tasting menu, which Cyrus asks the whole table to take, started well and really took off with fois gras - loved the flambe; loved the resultant taste much more!
But our revelry came to a screeching stop with overcooked scallops topped with a tasteless chorizo crust - crawlers take note.
Not bad, but not what anyone would want in a restaurant of this reputation. Hey, any chowdown can include a dish that doesn't meet expectation - we didn't walk out.
White and black truffle shavings @ high extra cost left us very unimpressed - taste was difficult to detect.
A bit later, venison was grade A but not -quite- as tasty as expected.
The cheese platter brought us back to heaven with exquisite fruitcake Cyrus style and a totally lovely Chenin Blanc.
Dessert was equally good with a grapefruit ice over slices of blood orange, and another sort of ice and paste that, paired with a light effervesent wine, topped the meal with a flourish.
Wines were paired to the menu by the Cyrus sommelier - godd juju, I gotta say, sometimes simply excellent.
Cyrus's environment was utterly lovely, as was the service and the hotel it's in, which is not for those on a budget.
$640 for two with tip - make your own decision!
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