New "house"

Hello, everyone. Today, I would like to share my new experience in my new place - starters. During this week I was learning new and new stuff what is really different from pastry and in the beginning I was scared thinking that I will not manage it. But after 3 days I get used to stuff and now finally doing good.

So, what I am doing. First of all, it is aperitive. It has really interesting plate, it is like tree with spoons where we put different small things.

And then the dishes which we have in tasting menu and carta.

In tasting menu there are:

1. Lukewarm, slightly pickled oyster with cucumber sake slush, pickled shallot and sea mist.

2. “Tomato” over a translucent juice of pickles, touch of anchovy in souse, cheese foam and liquid olives.

3. Welded shrimp in ceviche on slightly spicy corn powder, smoked razz or shells and Tiger's Milk ice cream.

4. Truffle gelatin on the bed of smooth foie - grass cream with sweet and salty touch.

In carta there are:

1. Warm vegetable hearts and shellfish salad, cream of farmhouse lettuce and iodized juice.

2. Cured Iberian "Gran Reserve" ham.

3. Caramelized millefeuille with smoked eel, foie - gras, spring onion and green apple.

4. Local season vegetables with Iberian cured ham.

5. Red tuna tartar dressed with kimchi sauce, citrus ponzu noodle, ginger slushed and cherrys.

6. Fresh pasta ravioli stuffed with truffle, emulsified with mushroom juice and sheets of Black truffle.

7. Sirloin Wagyu tataki, potato soufflé filled with mushroom mousse and green mustard ice cream.

So, dishes are really nice and original, with a lot of small details which make it more interesting.

Therefore, more information in next blog. Hope you like it!