craigkerstiens
Mouseketeer
- Joined
- Aug 11, 2014
- Messages
- 496
And here we go with the final installment...
Dessert
Dessert was an asian fusion delice cake, with a layer of coconut bamboo rice sangkaya custard, raspberry, coconut, and green tea sponge, and lemongrass-grapefruit-honey coulis. By this time dessert seemed overwhelming after all the food, but after the first bit that changed a bit. It was light and fluffy with so much refreshing flavor. The soused lychee came with it really put the flavor element over the top with a wonderful brightness.
This was paired with a Blaues Haus Mueller Thurgua/Weissburgunder from Burgenland-Austria, from 97. This wine was absolutely fascinating, being very similar to a late harvest, but one that's laid down for nearly 20 years. Rich caramel notes came out of it with a toasted nut flavor. While the dessert was light and refreshing this wine had so much to it, it almost felt like another dessert, but did again pair wonderfully.
Conclusion
All in all we can't wait to do this again. The wines were not the most fancy we've ever had, but every one was incredibly interesting and paired perfectly. They changed massively with the food and all felt exactly right. The food as always at Flying Fish did not disappoint and this surpasses even the usual there. The presentation was exquisite and taste even more spectacular. If you're looking for an experience that's somewhat similar to Victoria and Albert's without the price point try the Chef's Tasting at Flying Fish as a trial run.
Dessert
Dessert was an asian fusion delice cake, with a layer of coconut bamboo rice sangkaya custard, raspberry, coconut, and green tea sponge, and lemongrass-grapefruit-honey coulis. By this time dessert seemed overwhelming after all the food, but after the first bit that changed a bit. It was light and fluffy with so much refreshing flavor. The soused lychee came with it really put the flavor element over the top with a wonderful brightness.
This was paired with a Blaues Haus Mueller Thurgua/Weissburgunder from Burgenland-Austria, from 97. This wine was absolutely fascinating, being very similar to a late harvest, but one that's laid down for nearly 20 years. Rich caramel notes came out of it with a toasted nut flavor. While the dessert was light and refreshing this wine had so much to it, it almost felt like another dessert, but did again pair wonderfully.
Conclusion
All in all we can't wait to do this again. The wines were not the most fancy we've ever had, but every one was incredibly interesting and paired perfectly. They changed massively with the food and all felt exactly right. The food as always at Flying Fish did not disappoint and this surpasses even the usual there. The presentation was exquisite and taste even more spectacular. If you're looking for an experience that's somewhat similar to Victoria and Albert's without the price point try the Chef's Tasting at Flying Fish as a trial run.
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