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Amuse Bouche
Left: Salted cod with squash.
Middle: Squash puree with aged balsamico.
Right: Kabocha squash with candy confited prosciutto.
Read my review at the ulterior epicure.
This meal was shared with thewanderingeater. Just for the sake of experiment and to protect the purity of this meal I decided to concentrate on macro and close-up images, with an expectation of both sets being viewed together.
Amuse:
- melon soup, extra virgin olive oil, salmon crudo
Nice and light, I was not quite sure about fruit and salmon combination, but it worked.
"Amuse" is a veteran Melbourne-based graffiti artist who also is the creator of the global graffiti battle series "War of the Words".
Finally, "Amuse" is known for his crisp lettering, technical "burner" pieces, and vibrant style.
For more information, or to follow this artist references refer to -
INSTAGRAM: www.instagram.com/amuseone/
mtnaustralia.com.au/blog/amuse-interview/
#AmuseOne #Amuse1 #Amuse #SkinnyWhiteBoys #SWB #KingsOfSteel #KingsOfStyle #KOS #WaroftheWords
...as I am most of the time.
Nikon D80
Nikkor AF-S, 18-55mm, 1:3.5-5.6
Exposure: 1/20 sec.
Aperture: f/7.1
ISO: 100
Focal Length: 55mm
Billboard on the way to the airport. "Are Kia the best cars available? Maybe not but our new Kia models are better than before. " Truth in advertising?
This amused me massively. Once of the many local Ladas with a 0-60 time of about 2 years, but with a rear spoiler added for those high speed situations. Fluffy dice come to Russia...
www.ablogcalledwanda.com/a-blog-called-wanda/2012/02/a-go...
Amuse stamp
Memory Box Tessatina Die
Washi Tape
Amuse Bouches
Left: Gooseberry encased in a gelatin dome of some sort with hoja santa garnishes.
Right: Caviar on a brioche custard dome, red onion, egg yolk pearls, scallion, and crumbles of brioche (though for some reason, they looked like shredded bacon crumbs.
Read about this dinner at the ulterior epicure.
London as a global city has just about everything, but I was surprised to learn that the city has only two top rated Michelin restaurants. One of them is Gordon Ramsay at Royal Hospital Road (Alain Ducasse at The Dorchester hotel is the other).
The only Gordon Ramsay I know is the celebrity on TV, yelling and screaming at people, but in real life this man backs up his game by running a restaurant that has maintained three stars for over a decade now. He’s the real mccoy when it comes to cooking.
Gordon Ramsay at Royal Hospital Road offers a very reasonable 47 GBP 3-course lunch which I wanted to try, but due to a brief mental lapse, we opted for the seven-course Menu Prestige which came out to be 360 GBP for two with some wines. Obviously, I cried afterwards.
My observations were that the dishes were first-rate, some were stand out good, but generally they were not much different than ones served at other top restaurants. This was particularly true of the main courses which I found to be the least inspiring.
What was different was the exceptional service. In Sydney, meals at some top restaurants seem to last forever because of the waiting between courses. Dishes at Ramsay’s came out consistently across three hours. I imagine part of this was in keeping service to a very small room of only 14 tables (30-40 diners) in total.
The general professionalism of the maitre d’ and staff was also a step up from what I’ve previously experienced. I even took notice of the real plated silverware, which showed just enough age and maintenance to make them feel really expensive. All the diners looked very gentlemanly and lady-like. There’s in fact a dress code; No tees, jeans or sneakers. While this may not suit everyone, it’s fine dining in London after all!
Menu Prestige, 360 GBP for two with some wines @ Gordon Ramsay Royal Hospital Road, +44 (020) 7352-4441.
"Amuse" is a veteran Melbourne-based graffiti artist who also is the creator of the global graffiti battle series "War of the Words".
Finally, "Amuse" is known for his crisp lettering, technical "burner" pieces, and vibrant style.
For more information, or to follow this artist references refer to -
INSTAGRAM: www.instagram.com/amuseone/
mtnaustralia.com.au/blog/amuse-interview/
#AmuseOne #Amuse1 #Amuse #SkinnyWhiteBoys #SWB #KingsOfSteel #KingsOfStyle #KOS #WaroftheWords
London is full of amusement, some of them illegal. This advertisement for 'amusements' (i.e. slot machine.....never found them very amusing) was on the edge of Chinatown.
Amuse Bouche
Left: Salted cod with squash.
Middle: Squash puree with aged balsamico.
Right: Kabocha squash with candy confited prosciutto.
Read my review at the ulterior epicure.
"Amuse" is a veteran Melbourne-based graffiti artist who also is the creator of the global graffiti battle series "War of the Words".
Finally, "Amuse" is known for his crisp lettering, technical "burner" pieces, and vibrant style.
For more information, or to follow this artist references refer to -
INSTAGRAM: www.instagram.com/amuseone/
mtnaustralia.com.au/blog/amuse-interview/
#AmuseOne #Amuse1 #Amuse #SkinnyWhiteBoys #SWB #KingsOfSteel #KingsOfStyle #KOS #WaroftheWords
Amuse Bouche
Skate with squid ink marshmallow.
The Modern
New York, New York
(January 27, 2012)
the ulterior epicure | Twitter | Facebook | Bonjwing Photography
Amuse Bouches
Consomme, grilled ham and cheese soldiers, and fried risotto balls.
Del Posto
New York, New York
(July 17, 2012)
the ulterior epicure | Twitter | Facebook | Bonjwing Photography
Cucumber granita with olive oil, prosciutto and chili flakes. Delicious.
Stella, Glen Ellen, California
Amuse Bouche
Fried mackerel "escabeche," with pickled ramp and vinegar gelatin.
The Modern
New York, New York
(May 7, 2012)
the ulterior epicure | Twitter | Facebook | Bonjwing Photography