Looking for new cuisine is always a challenge, there are plenty of flops in the bunch and it is a matter of separating out the good ones from the bad. Often a place over sauces or just make stuff plain too weird. Hopefully the stylings of this chef will please the palette of this Hungry Ferret instead of being one giant unexpected pit, and saves him the trip of going to the dentist.
We had gotten papadum at the table which is indian cracker like bread. It is typically favored with salt, pepper, cumin, and garlic. This tasted like the normal stuff you would get at a indian restaurant minus the sauces.
First course was Roasted Bone Marrow with parsley salad and sea salt. This was a very good start of the night. The bone marrow had a strong beef flavor but you have to put a little pinch of salt to bring that flavor out. The salad was bold, the parsley mixed well with capers and slices of baby gherkin pickles.
I was a little scared about the Braised Rabbit legs in vinegar sauce. This is the first time I had tasted rabbit and have been told that it is very dry and gamey in the past. At Prune it was a delightful surprise. Though the meat is very lean, it was not dry. The flavor and texture of the meat reminded me of a sweeter chicken. The broth that came along with the two legs compliment the meat very well.
The seared Duck Breast with dandelion greens, raisin-caper dressing was delightful. The flavors that was on the plate played with my senses. There was the bitterness of the dandelion greens, the sweet tartness of the light dressing, and the crisp/saltiness of the crust on the breast meat. The duck was cooked a medium temperature which was perfect for this cut of duck.
Wild Striped Bass with cockles, razor clams and chorizo. The fish was very well cooked and was moist in the center. The outside was not over cooked or overly seared. The flavors of the cockles (small heart shaped clams), razor clams, and chorizo made the broth very tasty.
The one side that was present was the potatoes with braised leeks, cabbage and anchovy butter. The potatoes were tender but didn’t really have too much of a flavor. The leeks and cabbage under the potatoes on the other hand was very rich and flavorful. Probably from the anchovy butter.
Chocolate Semi- Freddo with honey peanuts and banana was a very rich chocolate like moose cake. The peanuts and banana cuts the richness to the rich chocolate. The outside of the slice was a hard chocolate shell, while the inside was more of a silky smooth dense chocolate.
The Ricotta Ice Cream with Salted Caramel “croutons” was delightful. The ricotta gave the ice cream a richness without the heaviness / super sweet that a normal vanilla like ice cream has. The caramel paired very well with the ice cream giving it a touch of sweetness, but the interior of the crouton was a little “weird” . It had a slightly bitter center in the crouton.
At the very end of the meal, along with the check, we got chunks of choclate. That chocolate was a very good ending to the meal. It was not overly sweet but rich with the complex flavors of chocolate.