Dining at a Martin Berasategui restaurant, or Marty B as I like to call him, was an absolute pleasure.
Melbourne, Sydney, Australia, the world take note.
2 hat food at no hat prices.
Attractiveness, and amazingness.
Amuse Bouche: Asparagus soup with thin buttery toast slices
Warm spider crab salad with tomato dressing
Fish and seafood soup, Donostiarra fashion with clam, prawns, mussels and a slice of garlic flavoured hake - kind of like a seafood Stereosonic in your mouth
Glazed iberian veal cheek served on a potato and bacon terrine with warm roasted pepper jus - salty
Roast and boned shoulder of lamb with potato purée and garlic confit cream - would surrender to the blade of a blunt spoon.
French toast soaked in fresh cream and egg yolk and caramelised, cheese ice cream - not as weird as you think as the cheese was more of a sweet mascarpone.
Bodegon´s warm green apple pie with rosemary trifle and milk ice cream - Ruined Nanna's snack apple pies.
To finish: Meringue milk and rum, mini friand
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