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Macaroni Pudding
This dish stole the show, hands down. Imagine the perfect texture and creaminess you’d want in a pudding, then elevate that with a corn velouté so luscious, it feels like a warm hug.
Grilled Spring Chicken «Buffalo Style»
The star of the evening, this dish brought together macaroni pudding, corn velouté, Astoria’s “hot sauce,” a fresh salad verte with yuzunette, and grilled lemon. It was a delightful play of textures and flavours that truly stole the show.
Calamares Fritos
A light and crispy start to our meal, seasoned with black pepper, green onions, and a hint of lime, served alongside a galangal aioli. While not groundbreaking, it was a pleasant beginning.
Iberico Pork Chop
A standout dish featuring a succulent Iberico pork chop atop artichoke purée, with green peas, hazelnuts, and a rich sauce called vin jaune. Each bite was a testament to the kitchen’s mastery.
Quenelle and Caviar (Scallop Quenelle)
A classic indulgence that speaks volumes of the chef’s prowess in combining flavours and textures. The quenelle, with its delicate scallop base, paired with the luxurious caviar, made for a warm starter that set a high bar for the rest of the meal.
Tutti-Frutti Soft Ice Cream
A generous serving of soft ice cream is topped with homemade sprinkles. Despite its playful appeal, the artificial bubblegum flavour was overwhelming, though it’s easy to see its appeal to a younger audience.
