Fine Dining Restaurant Aurum * August 4, 2024 Restaurant Aurum *by Affectionate-Mix8201 2 Comments Powerful_Abalone1630 3 months ago Any chance we could get a review, or some explanation of what we’re looking at? Or any words at all? Affectionate-Mix8201 3 months ago First slide: – goat cheese with confit bell pepper – beef tartare – ‘grijze garnaal’ kroketSecond slide: tomato gazpachoThird slide: mussels with chorizo, eggplant, sabayon mussel fluidFourth slide: first course: north sea crab with confit tomato, tomato gel, seaweed and thai basil sauceFifth slide: ‘ombervis’ with silverskin onion, squid, peas, estragon sauceSixth slide: veal with marinated koolrabi, bell pepper tapenade, pistache pesto, glazed scallionDessert: strawberries with ‘pain perdue’, ice cream of sake and strawberriesLast slide: madeleines with thyme, macarons with citrusWrite A CommentYou must be logged in to post a comment.
Powerful_Abalone1630 3 months ago Any chance we could get a review, or some explanation of what we’re looking at? Or any words at all?
Affectionate-Mix8201 3 months ago First slide: – goat cheese with confit bell pepper – beef tartare – ‘grijze garnaal’ kroketSecond slide: tomato gazpachoThird slide: mussels with chorizo, eggplant, sabayon mussel fluidFourth slide: first course: north sea crab with confit tomato, tomato gel, seaweed and thai basil sauceFifth slide: ‘ombervis’ with silverskin onion, squid, peas, estragon sauceSixth slide: veal with marinated koolrabi, bell pepper tapenade, pistache pesto, glazed scallionDessert: strawberries with ‘pain perdue’, ice cream of sake and strawberriesLast slide: madeleines with thyme, macarons with citrus
2 Comments
Any chance we could get a review, or some explanation of what we’re looking at? Or any words at all?
First slide: – goat cheese with confit bell pepper
– beef tartare
– ‘grijze garnaal’ kroket
Second slide: tomato gazpacho
Third slide: mussels with chorizo, eggplant, sabayon mussel fluid
Fourth slide: first course: north sea crab with confit tomato, tomato gel, seaweed and thai basil sauce
Fifth slide: ‘ombervis’ with silverskin onion, squid, peas, estragon sauce
Sixth slide: veal with marinated koolrabi, bell pepper tapenade, pistache pesto, glazed scallion
Dessert: strawberries with ‘pain perdue’, ice cream of sake and strawberries
Last slide: madeleines with thyme, macarons with citrus