"We started with the Ahi tuna tartare and ravioli appetizers, which were not only visually striking but also unique interpretations of classic dishes, boasting recognizable and complementary flavors. Though we had to request some bread to accompany the sauces, it was a minor detail in an otherwise delightful experience.
For our main course, we shared the short ribs and polenta, which are aptly described as small plates but were generous enough to serve two. The dish was rich and delicate, featuring polenta complemented by a hint of lemon, along with Parmesan and a risotto base. It was a delicious preparation!
For dessert, we indulged in a passion fruit posset topped with kiwi and frozen champagne crystals, a wonderful combination that brought together a creamy, brûlée-like texture with the citrus brightness of passion fruit, the friendly acidity of lime, and the crisp coldness of champagne. It was the perfect finale to our meal.
All the staff members were friendly and attentive, enhancing our overall experience. Why don’t we come here more often? I need to change that!"
