I recently had the tasting menu, and was blown away by the food and quality of service. The meal started with four Amuses a Kuomoto oyster with cucumber, the cucumber worked surprisingly well considering I normally do not care for cuces. The next Amuse was a sweetbread beggar’s purse, a nice crunchy exterior with unctuous sweetbreads in the middle; I could have eaten a dozen of these easily. Next was a circle of perfect Big Eye Tuna belly. I was then given seafood Ragu of oyster, lobster, and mussels with small cous cous like pearls on the bottom. A very good dish but the mussels tasted slightly off. The next course was my least favorite, probably because it had no protein in it. Compressed watermelon and heirloom tomato with basil oil, the flavors and textures where very pronounced, just not my cup of tea. Up next was one of my two favorite courses. An in shell steam poached egg sans yolk, uni, osetra caviar, and an uni and lobster foam served with a crispy wafer. This dish tasted of the pure ocean, surprisingly the uni did not overpower the other flavors of the dish, and the egg white worked well as a binding agent for the flavors. This truly is the breakfast of champions. Next was a wonderfully simple dish of Loup de Mer, basil puree, in a saffron broth. This dish allowed the fish to really shine with the other components as backup. Next up was langoustine, cauliflower puree, lobster stock and roe sauce, with a scallop. The texture of the lang, was perfect on par with Wyllie’s, the scallop was a little rubbery. This dish is served with the Lang’s head witch I was going to save until the end of the dish but regrettably the head was empty and only a visual component. The next dish was the best veal I have ever had, and one of the better dishes I have had of late. The chop is presented to you and then brought back to the kitchen for carving and plating. The dish is served with large sheets of pasta, fava, chanterelles, and an uber mushroom jus that tasted of pure delicate mushroom almost a concentrated morel taste. This is one of those dishes that works perfectly, everything worked to create new flavors and textures. Next was a layered dish. Wafer, cremini paste, wafer, goat cheese, wafer, and zucchini slices on top. This would have been a much better dish if the zucchini was not there, I found that it overpowered and muted the other more delicate flavors. Next was a mascarpone ice cream served with something else (sorry wine stain in my notes) The final dessert course was a chocolate soufflé served in a clear cylinder, with chocolate sauce on the side, and the purest tasting banana ice cream I have ever had. The petite fours included among other things a superb salted caramel chocolate cup. This was all complemented by the house champagne cocktail, cherry blossom sling, and a glass of crozes hermitage. All in all one of the best meals this year I cant wait to return to explore the ala carte menu. The service is top notch I recommend sitting at the bar ask for Leo he is a great bartender.