Have you ever shed tears at a meal? Over the food? Then you may be able to comprehend the experience we had at C.
We arrived and were promptly escorted to a table, seated and napkined. They took our drink order; a sake martini.
Oh... I should have known from the first sip of this martini. It was smooth with a slight saltiness and a pickled ginger finish. We didn't even bother looking at the menu; we knew we wanted the chef's tasting menu with wine pairing. Before we could even order, a waitress arrived at our table with a small palate of soft butter and fleur de sel and a basket of house breads. There were three to choose from and I opted for the signature scone; nori and toasted sesame.
I let it slip that we were celebrating our anniversary and the first course wine pairing came with an extra two ounces of champagne. The first course was a chilled fresh pea soup with cured trout; the description seems so mundane in comparison to the exctasy we experienced with every bite. The champagne pairing was spot on too.
Next up was a sablefish terrine and new potato salad. The pairing was a graf riesling. The sablefish was a smokey flavour which brought out the soft buttery undertones of the riesling. The potato salad was four slices of new potato perfectly cooked with a grainy mustard vinaigrette.
To be continued................ Part 2