Cracco

The restaurant feels formal, perhaps a bit stiff. It’s very quiet. But when you are served the ‘wine Bible’ life seems altogether brighter.

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First up was an array of colourful tempura crisps with some airy light little finger foods.IMG_9477IMG_9481   Then came the infamous ‘caramelised Russian salad’, vegetables and eggs bound together with mayonnaise and encased in a crisp candied disc.IMG_9480  Then soft slippery sea urchins in a delicate sweet broth.IMG_9482

Continuing with the sugary theme, the next course was a surprisingly tasty creme brûlée of sea snails IMG_9483Then veal heart and fois gras sprinkled with Hawaiian black salt.IMG_9484 Then, stockfish liver with raisins and pinenuts. IMG_9485

The chef is really quite insistent that we have something sweet with each course. In the next case it was rhubarb, with a beautifully runny yolked chicken egg, asparagus and pink pepper. IMG_9486 IMG_9487

This was perhaps one of my favourite courses of the night, this tomato spaghetti dish encompassed the bold balanced flavour combinations of good Italian cooking. IMG_9488 And things got better with the next course of miso risotto, brimming with umami flavours, red mullet and green tea.IMG_9489 For the main, we were served pigeon three different ways (underneath the center béchamel is a pink piece of breast).IMG_9491 Considering the sweet starters, our first dessert was an earthy bowl of bone marrow, beans and chocolate.IMG_9493 Followed by cleansing bowl of lemon and sake something (unfortunately I didn’t pick up the full description!).IMG_9494 Lastly we had chocolate beans, coconut, wasabe, with white chocolate, peas and caramel biscuit, before rounding off the meal with a glass of sweet wine.
IMG_9496 IMG_9498Ristorante Cracco Menu, Reviews, Photos, Location and Info - Zomato

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