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2012-08-05
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Ah yes, the oyster. That big giant shell was the first thing that caught my eye when the maître d' introduced us the seasonal ingredients of the day. It was like twice the size of my fist and being a big fan of the oyster, I was willing to shell out top dollar for it. $20 or $30 max I thought, a one-time splurge to satisfy my gluttony. How suaku.$80 was enough to price it out of my budget but not out of my mind. And this being my first time at Gunther's, the smart thing would be to see first, ho
How suaku.
$80 was enough to price it out of my budget but not out of my mind. And this being my first time at Gunther's, the smart thing would be to see first, how good was the food. And ordering le Menu Dégustation was perhaps the smartest thing I did that night.
There were six courses in all, not counting the amuse bouch of tempura prawn and a surprise course of cajun chicken mid-service. The chicken was a star, and so was the cold angel hair pasta with Oscietra caviar that Gunther's is famous for. And then there was the milk-fed veal which I traded in for my third course at $30 more. And my dinner kaki's foie gras.
So many memorable dishes that night. If I'd ordered that $80 oyster and went broke the whole bloody month, I've a feeling I won't regret it one bit.
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