blabbermouth
DIS Veteran
- Joined
- Jun 16, 2008
- Messages
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I hate to not create any suspense, but this was hands down the best meal of my life! The five glasses of wine it was paired with might have helped 
My sister and I had the early seating (5:30) at the Chef's Table at Flying Fish on Monday the 23rd of February. It's five courses with wine pairings (full glasses, not tasting sized) It's about $150 per person including tax and tip, but totally worth it and I'm not a splurging type of person. Our chef was Daniel, and he was amazing, but is getting a promotion, so it was his last week there.
I'll just summarize the courses and add the pics I took and if you have any questions, let me know!
Amuse bouche: Arancini with celery root puree and spiced honshemeji mushroom. Wine: Jeio Prosecco
This was really delicious and full of flavour. There was a citrus butter on top and the green is micro-cilantro. We decided that even if this amuse and prosecco were the best offerings, it'd still be a fab dinner!
First Course: Maine Lobster Ravioli. This was really more of a ravioli with ricotta and quail egg with lobster cream and a huge side of lobster. Wine: Domaine Chandon Pinot Meunier
The ravioli was really tender and light to pair with the richer sauce. And who can say no to lobster? The basil added freshness and the tiny piece of pork belly was a nice treat. This wine was a nice light red to pair with this course.
Second Course: Smokey Tilefish with salsifis silk, smokey mussel infusion and crispy skin. Wine: Ramey Chardonnay
This dish was nice too, although with bit less wow factor. My fish was done to perfection and the accompanying sauces were great. The fish was extremely fresh (apparently caught that day!) The crispy skin was a bit tricky to eat because it broke apart in shards and was a bit messy. It was served with more microgreens and two tiny delicious scallops. The wine was refeshing and not overpowering to the fish.
Intemezzo: Lemon sorbet and limoncello
Main Course: Mint-laced Lamb Tenderloin with pulled lamb shanK (underneath), carrots and potatoes and a red wine truffle jus. Wine: Colpetrone Montefalco Sarantino Cattaneo (my sister thought it was hilarious when she found a spelling mistake on the back of this bottle so our server brought the label back to her as a souvenir!)
I was just starting to get full at this point, but this lamb was amazing. I prefered the tenderloin to the shank as it was extremely tender and flavourful without being as salty as the shank. It was a rich dish, but in a nice portion. Umm, we also liked this wine, they were all great selections!
Dessert: Blueberry sponge cake with raspberry mascarpone, berry mint salade, and strawberry basil sorbet. Wine: Broadbent Malmsey Madeira
I am a horrible person and forgot to take this photo! We were getting into conversation with the couple next to us and I completely forgot. But it was a nice light finish to the meal and all three parts stood up on their own. Also, I didn't think I liked port type wines, but this one was very nice. It was sweet and not too strong.
So that was it, and I wouldn't hesitate to go back for another special occasion! I feel like it was a good value for five courses with wine and I enjoyed every bit and would drink any of the wines again if I ever found them in my area.
My sister and I had the early seating (5:30) at the Chef's Table at Flying Fish on Monday the 23rd of February. It's five courses with wine pairings (full glasses, not tasting sized) It's about $150 per person including tax and tip, but totally worth it and I'm not a splurging type of person. Our chef was Daniel, and he was amazing, but is getting a promotion, so it was his last week there. I'll just summarize the courses and add the pics I took and if you have any questions, let me know!
Amuse bouche: Arancini with celery root puree and spiced honshemeji mushroom. Wine: Jeio Prosecco
This was really delicious and full of flavour. There was a citrus butter on top and the green is micro-cilantro. We decided that even if this amuse and prosecco were the best offerings, it'd still be a fab dinner!
First Course: Maine Lobster Ravioli. This was really more of a ravioli with ricotta and quail egg with lobster cream and a huge side of lobster. Wine: Domaine Chandon Pinot Meunier
The ravioli was really tender and light to pair with the richer sauce. And who can say no to lobster? The basil added freshness and the tiny piece of pork belly was a nice treat. This wine was a nice light red to pair with this course.
Second Course: Smokey Tilefish with salsifis silk, smokey mussel infusion and crispy skin. Wine: Ramey Chardonnay
This dish was nice too, although with bit less wow factor. My fish was done to perfection and the accompanying sauces were great. The fish was extremely fresh (apparently caught that day!) The crispy skin was a bit tricky to eat because it broke apart in shards and was a bit messy. It was served with more microgreens and two tiny delicious scallops. The wine was refeshing and not overpowering to the fish.
Intemezzo: Lemon sorbet and limoncello
Main Course: Mint-laced Lamb Tenderloin with pulled lamb shanK (underneath), carrots and potatoes and a red wine truffle jus. Wine: Colpetrone Montefalco Sarantino Cattaneo (my sister thought it was hilarious when she found a spelling mistake on the back of this bottle so our server brought the label back to her as a souvenir!)
I was just starting to get full at this point, but this lamb was amazing. I prefered the tenderloin to the shank as it was extremely tender and flavourful without being as salty as the shank. It was a rich dish, but in a nice portion. Umm, we also liked this wine, they were all great selections!
Dessert: Blueberry sponge cake with raspberry mascarpone, berry mint salade, and strawberry basil sorbet. Wine: Broadbent Malmsey Madeira
I am a horrible person and forgot to take this photo! We were getting into conversation with the couple next to us and I completely forgot. But it was a nice light finish to the meal and all three parts stood up on their own. Also, I didn't think I liked port type wines, but this one was very nice. It was sweet and not too strong.
So that was it, and I wouldn't hesitate to go back for another special occasion! I feel like it was a good value for five courses with wine and I enjoyed every bit and would drink any of the wines again if I ever found them in my area.
