So, on with the degustation. I'll try to blow your socks off.
5th course: FOIE GRAS TERRINE. Oxtail Jam, Santol- Chico Puree, Pickled Radish Salad
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Check out the top right corner of the plate!
There are different varieties of sea salt! |
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| Foie Terrine with Oxtail Jam on top. |
I've got to admit, this is probably the dish that I enjoyed the most. There was complexity and sophistication. In my opinion, it also showcased some Filipino vibes with the Santol- Chico Puree. The oxtail jam on the other hand, I would've wished they've chopped into smaller chunks cause a few got caught in my teeth. And there's no denying that I really loved the crunchy yet soft brioche that acted as a vessel for the foie and oxtail jam.
