With a view like this, we don't really need anything else. But a bit of sugar and a little alcohol certainly adds to it! This is the third instalment of our Good Food Month antics and, having wanted to visit Flying Fish, I looked very much forward to this event!
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| A comfortable fish out of water |
What's on offer? An exotic, modern Japanese fusion with fresh flavours - just what we would expect from Flying Fish. Chef Elliott Pinn had created a gorgeous palette of yuzu curd, mandarin furikake (Japanese flavoured sprinkles for rice, but of course, it's a different mix for this dessert), matcha sorbet and shiso. But to add to our dessert experience, something off the (bar) menu took our fancy - we are what we eat - so had to try their blueberry, chamomile and violet tart.
What a work of art. To those who despise the food photographers at restaurants, take one look at this dish and you will be tempted. And the flavour? Not normally a fan of matcha ice cream, I found the sorbet much more appealing as it is more lively and fresh. The curd was silky smooth, and we loved the sesame coating to it.
Our petite tarts were bite sized - perfect mouthfuls - with a lush smooth curd that is refined and beautifully presented. We washed it down with one of our favourite liquors - Pedro Ximenez Gran Reserva 1983 - a sweet sticky with the most deliciously rich fruity flavours much like a drinking prune or sultana. At about 212g/l sugar, it's one of the rare sweet drinks I love.
Must return for more goodies - next time I will aim to sample their actual menu items!
CS
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