Here we have three neatly packed rolls featuring mackerel cured in kombu salt, and quinoa royal, resting in a tomato and strawberry broth, with a touch of yogurt and tarragon emulsion on the side.
Baked to perfectly on sourdough, the silver seabream with artichoke sat pretty in a Bordelaise sauce. The firm and tender sea bream carried a lovely sweetness that lingered on my tongue. The fish rocked a thin and crisp skin, on which lay pieces of artichoke. I thought the luscious sauce was intricate and elaborate. It held a complexity and robustness that didn't in any way overwhelm the star of the show, but accentuated the natural flavours of the pristine seafood. I'm sure you guessed it, I was scooping up the sauce fervently, leaving no drop behind.
A stunning Tainori 64 chocolate gold leaf arrived next. I was amazed by how much the gold leaf resembles a real leaf. It was as if someone took a leaf and just spray painted it with a gold coat. Needless to say, I was very fascinated and wowed and was looking forward to the leaf being cracked apart with a hard knock of a utensil. To my surprise, the leaf was soft and revealed a rich chocolate mousse with sea buckthorn and marigold leaves. Delish, and decadent.
A petite rum baba and a light aloe vera jelly to round off the meal.
It was my first time at Table65 and I really had a great time. The staff were really warm and friendly and they made the dining experience a whole lot more memorable with the little jokes they injected as they explained about the dishes. Apparently, service is something that the restaurant is known for, on top of brilliant food and drinks. The open kitchen concept where guests are sometimes invited for a closer look at food preparation, and fun casual vibes make the restaurant even more charming. It's no wonder why this young restaurant was awarded a Michelin star this early. I will definitely be back!