Please
forgive the short post with little detail - I currently have a large backlog of
posts and am also busy with work. I hope you enjoy the pictures and descriptions
of what was an exceptional meal with fabulous presentation in beautiful surroundings.
What
Michelin say: Awarding Two Stars to seriously talented, young Chef Jordi Cruz
- ‘A memorable gastronomic
experience awaits at Àbac, which occupies a contemporary building in the upper
section of the city. It has a terrace, designer bar and an elegant, classically
styled dining room. Creative cuisine featuring unique textures and flavours
with top-notch presentation.’
What
I ate:
Nitro Cocktail
– compressed pineapple with grape, lychee and lime juices and a St.
Germain Elderflower liqueur
‘snow’.
Mediterranean Mussel Curry – with kaffir lime, curry bubbles, mushrooms and bergamot.
Shellfish Bloody Mary ‘Snow’ – with razor clam, cockles and sea cucumber
Liquid Parmesan Gnocchi – with summer truffle and raw and roasted mushrooms, cep
water infusion with lemongrass.
Foie Gras ‘Textures’ – with figs, fig tree leaves, goat’s milk ice cream, balsamic vinegar
and rosemary flowers.
Smoked Veal Tartare – ‘seasoned snow-like veal’, foamed egg yolk, mustard cream with
capers, Tabasco and crispy ‘pepper bread’ crumb, topped with a dinky baby
cucumber with its flower.
Palamós Prawn –
the presentation of this dish came in three parts: a bowl containing a dumpling
made with Iberian pork and curry spiced bread; a black trompette coral consommé
which was served in a cast iron Japanese style teapot and the Palamós Prawn
which arrived on top of a flaming Himalayan salt plate.
Casarecce Pasta with Sea Cucumbers – with a sauce made from Comté cheese and lemon
basil; a simple, yet utterly delicious dish.
Salt Baked Black Grouper – firstly a black plate containing a striking arrangement
of deep green halophytes, baby spring onions, crisp fish skin, a spicy purée’
and a yuzu sorbet arrived; this was followed by a cast iron cocotte with the beautifully
moist, firm fleshed Salt Baked Black Grouper.
Beef Cooked 3 Ways – a beautiful umami rich dish of meltingly tender cubes of meat coated
in a rich sticky reduction, unctuous beef tendons, morels and a glossy lemon thyme
consommé.
Yuzu Sorbet with Yoghurt, Basil Jelly & Yuzu Zest – a refreshing palate cleanser with
yoghurt sponge, yuzu ice cream and candy rocks.
Smoked Bread Brittle – a theatrical dessert with billowing dry ice, roast biscuit, banana,
coffee, vanilla and bourbon.
Coffee & Petit Fours
A beautiful meal in modern luxurious
surroundings - Perfect service.
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