Get ready for an incredible meal personally hosted by our Master Chef.
An extraordinary gastronomical experience like no other.
Executive Chef presents an exclusive selection of expertly crafted dishes creatively conceived for your degustation, using the finest seasonal ingredients from our ports of call.
An intimate gourmet dining experience, pioneer of multisensory cooking, food pairing, and flavor encapsulation.
This dining area has been moved from the clatter of the kitchen to private rooms and approachable counters where diners can peek around the corner into our full view kitchen and watch our culinary team at work.
Also, our service team will convey the chef's passion he puts into each recipe.
The focus is on sourcing local products whenever possible and using only the highest quality ingredients.
My experiment with food pairing, in which recipes are created by identifying molecular similarities between different ingredients and bringing these together in a dish, and incorporating unusual combinations.
One of the first such was as below-
1) SLOW POACHED "SABAYON" OF PEACH & PARSLEY - rosemary-infused air bubble,
chilled strawberry
liquid.
2) CELERY ROOT "PASTRAMI“ - braised with onion and mustard green apple,
seabuckthorn, parsnip
puree.
3) OUR SURF & TURF - lobster bisque sphere, dehydrated onion soup, beef
tea.
4) VEAL - earth clay baked milk-fed veal, burnt butter, milk chips, sweet
potato mash, warm
cheddar jus.
While many of these unexpected combinations have been critically well-received, I have pointed out the limitations of such an approach, insisting that although food pairing is a good tool for creativity, it is still no substitute for the chef's culinary intuition. ‘The molecular profile of a single ingredient is so complex that even if it has several compounds in common with another, there are still as many reasons why they won't work together as reasons why they will.
The concept of the chef’s table originated from an age-old practice of chefs entertaining their family and friends in the kitchen as they worked. If space allowed, they sat at a small table tucked in an out-of-the-way corner; if not, they squeezed in at the pass. In time, enterprising restaurateurs began granting their regular patrons the opportunity to walk through the swinging doors for a behind-the-scenes dinner in the kitchen. And what was once an invitation-only VIP perk eventually evolved into a fully bookable table for the public.
