We started with the beef carpaccio accompanied with porcini mushrooms and a rocket salad. Tender paper-thin slices of beef were lifted by the fragrance of the porcini and rocket. A bite into the mouthful with all 3 components was definitely as appetising as it's meant to be.
The Tuscan Seafood soup with garlic and mountain herb crostini was heartwarming. The stock used to make the soup had enough variety of seafood to make you think you were by an Italian coast without being "fishy". The use of cod instead of more flaky fish was also a good touch since it stayed firm and did not crumble.
We started our 2 main events with the wagyu beef cheek ravioli with foie gras and black truffles. Such decadent trios combined to perfect heartiness and did not make for an overly rich aftertaste. Which was excellent for this meant we had enough room for the next main..
The Veal Chop "The way I (ie. Harlan) Like It" crushed in Tuscany bread crumbs and almonds topped off wtih arugula, cherry tomatoes over a bed of creamy sage mash potatoes was a meal fit for a Viking. Served with the bone and very tender, it is no wonder Harlan looks every bit the towering chef that he is! Although huge and definitely big enough to be shared, it was again not heavy at all, and was every bit bone lickin' good.
Although the desserts looked promising, we did not have room for more especially since we were headed to a birthday party for cake, but we promise to be back again to complete our experience.