Starters: Spicy vegetable 'jelly' with avocado cream (Fondant de Légumes Epicés à l'Avocat). Why some menus insist on using the French terms is because, and I find this case a good example, is that, something is lost in the English translation. Fondant in French means 'melting' as a noun, de legumes, of vegetables. It's a cool, melt-in-your-mouth consistency, yielding to small brunoise of vegetables rolling on your tongue, as its sweet and spicy flavour warms up from your palate to your nose.
Mains: "Roasted Cod, Basil Gazpacho, Vegetable and Chorizo skewers" is very tasty, and reminds me of the kind of food I like best and would love to make, Mediterranean... eggplants, zucchini, bell peppers, herbs.
Desserts: Stuffed Dates wrapped in phyllo pastry and saffron ice-cream (!!) Delicious!!!
Interestingly, this is the 2nd cod dish we produced. The other being Cod with Red Cabbage in Beer Jus Vinaigrette. The cod we receive is unlike the 'black cod' that we get in SG. Although the cod is also a white fish, it is far less oily than what should be correctly termed as 'Chilean seabass'. The taste is more delicate and the cooking is definitely more so! It risks of drying and flaking very easily once overcooked. The chilean seabass is more forgiving as it exudes plenty of fish oil when cooking, and this fat absorbs flavours very well. I should count myself lucky to be able to work with the genuine cod, as its species are on the brink of extinction.
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