We decided for a night of extravagance so decided to head down to Galileo's on Kent street.
First came our amuse bouche. It was an arrancini ball drizzled with lemon infused olive oil.
Next came our entrees. First was the quail confit with peppercorn jelly.
The other entree was scallops with cauliflower puree and celeriac.
Lastly, Crab Mille Feuille, layered with sliced avocado and tomato coulis.
Mains were next, this was the Assiette of Rabbit, different cuts of rabbit cooked in three different ways on truffle infused risotto and vegetable puree
This was the foie gras pie, in port sauce.
Desserts: Grand Mariner Souffle with green tea ice cream and raspberry coulis
Apple gallette with mandarin and vanilla bean ice cream
Chocolate assiette, Galileo's ice cream and mystery item.
All in all, a great night: great food, great atmosphere, and more importantly, great company.
Recipes and Restaurants
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