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| Both PY and I had the whole restaurant to ourselves, a narrow bar with an open kitchen. Maybe at that point in time in June, many people were trying to avoid the haze. |
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| Well, not the most comfortable seats around but sure unique design for a stool by the bar. |
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| Grilled romaine, truffle honey manchego, black olives...It's really amazing how chefs can combine the unique taste of each ingredient and form an amazing dish, one where the uniqueness in each ingredient is not lost. |
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| Fried quail egg, bacon & mushroom ketchup with charred asparagus & toast |
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| Oops, I think I have no record of this main...think it's pork and I think I do remember the tenderness of it :) |
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| Snapper, sauteed gambas, chorizo & squid paella |
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| Chocolate tea ice cream, sponge sacher, pickled cherries, hazelnut praline...a dessert that certainly did not disappoint, every bit of it is so delicate that you could feel how much thought has been put in to create this dessert. |
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