So I went to the much talked about Studiokitchen last night and I have to say it was truly memorable food experience. It is very rare for us to have a dinner in which all 5 courses were just outstanding.
We were very skeptical that one person could pull of such a complex menu or that it would work....just phonomenal.
First course was
Cumin scented eggplant soup , rabbit confit and prune ravioli with pistachio oil.
just an unbelievable flavor combination, the earthyness of the soup with a touch of sweetness of prune and the meaty confit was indescribable.
Roasted dayboat scallop, caramelized boneless chicken wings in indonesian soy glaze and coconut foam.
Out of this world.
wild striped bass poached in almond oil
edamame flan, milk poached caramelized garlic and Morel emolsion
maybe the best thing ihave ever eaten in my life.
Roast lamb loin on a tomato tart tatin
braised lamb shank canneloni and parsnip beurre blanc.
Course 5 dessert.
Pineapple ginger ravioli with black pepper and almond croustillant, chaource lemon Ice cream and meyer lemon scented basil oil.
sounds gross but best dessert I ever had.
Thanks to you chowhounds for the tip.
I am so there again..