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Photo courtesy of Kelsey from kelseats.com

Amuse Bouche

Escolar, ruby red grapefruit, shaved radish.

Compliments of the chef.

 

Chickpea fritters topped with (ramp?) pesto.

Well it certainly amused me!!

If you rub Sir Uni's horn, he grants you a WISH!

Some warm fish with some salt and olive oil, in... I have no idea what the purple stuff was -- almost a yogurt... berry maybe? -- but the entire bite was pretty amazing. (And complementary!)

 

It was also rad to see the chef peaking out from the kitchen to see how we reacted to it; I hope "thumbs up" isn't a rude gesture in Venice.

Waverton Park, North Sydney, 2005

Blue Prawn (I think) tartare with crispy Olive oil bread

Amuse

Scallop and Crab

Micro Shiso, Black Bean Vinaigrette

 

Notes: The scallop sat atop a crab "salad." A lovely combination of flavors.

 

La ferme à crocodile de Can Tho, une honte que se soit recommandé par le Routard

having dinner at Fenouil

Blue Prawn (I think) tartare with crispy Olive oil bread

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