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He quickly paired our meal with an Argentinian Malbec and presented us with us some local bread as a prelude for the carnivorous feast to come.
Our starters were served promptly and beautifully presented. They arrived on what seemed to be bespoke plates: huge round plates with a flat well in the centre, which, in the case of the Tuna Tartare, was filled with a balsamic glaze. The Tartares were small spherical towers, and so the Tuna Tartare looked like a small castle surrounded by a balsamic moat.
Last modified: 28th February 2018
