5 9
S I M P LY A B U DH A B I
Julep, which combined mint, apple juice, apple syrup and soda. It was
perfectly mixed and was a great way to freshen the palate before eating.
We had heard it mentioned that the chef trained with Gordon Ramsey and
so we knewwe could expect some fine presentations and some innovative
flavour combinations. To start with I ordered smoked balik salmon that
was served with scallops, fish roe, créme fraîche and horseradish. The
salmon was deliciously infused with the aromas of smoke and the scallops
had just the right consistency and balanced out the strong flavour of the
fish roe. In the same way the powerful and creamy horseradish was like a
firework of flavour in the mouth but it was toned down by the crisp and
cold créme fraîche. A fantastic starter that was so creative with intense tastes
it was somewhat like molecular gastronomy.
Arnie chose the kingfish carpaccio with avocado, pickled ginger and soy
citrus and he described the same triumphant marching of so many bold