The Menu

Some of the dishes :

The Ocean Trout Tartare

Quite delicious - the crumbly looking yellow and egg stuff is actually egg taste, but the texture was changed

Wagyu Carpaccio. Another winner they brought out, although the server claims those white chips on top were truffles, they were not, they were just dried mushroom chips.

You guess it, this is the goose liver, or rather Foie Gras (can be seen on the right), the left side is actually pate (also tasty) with berries jus in the middle. The sweetness balanced the strong flavour of the Foie Gras quite well

Japanese Seasonal Catch

36 hours Sous Vide Short Rib. This is so tender, and the dark sauce (ruby port glaze) that is coated on the meat is just delicious.

Finally the desserts

Banofee Crumble

Crepe Suzette

They didn't missed out on the performance as he flambés the liquor in front of his dinner guests / making the crepe suzette and serving it hot on the spot. Besides I'm a sucker for Grand Marnier.

Coffee and Tea afterwards were good too.

Service was attentive and good. Every dish was explained, together with why they pair the wines the way they did.

Conclusion
Rating 8 out of 10. Wine pairings were fine, serving good, food excellent. Will definitely like to return some day.