Our waiter for the meal was William but despite this being a solid Germanic-Norman name, he was appropriately and authentically Italian and with good suggestions about ways to set up our meal and what to eat; he made us feel relaxed, welcome and happy.
With some hours to pass, we were happy to go anti, primi and secondi, but how and where to place the truffle dishes? What's more, William's recommendation of the veal chop for two also sounded tempting. With three around the table though on this occassion, we could accommodate a greater range of dishes than normal allowing us to see more of what the kitchen could offer.
To start then, we ordered the Cured pork with "radicchio trevisano" and aged balsamic vinegar, a carpaccio with truffle, and scrambled egg with truffle. At the outset we should say that all the dishes that came with truffle (of which there would be three) were superb and the truffle was aromatic, flavourful and came in generous quantities.
The carpaccio was probably the star of the show here with a beautifully cooked egg on top that when cut in to provided a lava flow of yellow ooze down the side of the beef onto the valley of truffle below. It was beautiful to behold and is pictured below for you to savour at your leisure. This was a beautiful looking and beautiful tasting dish. The egg is truly memorable and the dish had its own wow factor.
The scambled eggs were perfectly cooked and greatly enjoyed. The pork and balsamic was also a nice start but a little less wow for obvious reasons.
The lobster fricassee was good with the highlight being the langoustine tail which was perfectly cooked, great texture, lovely flavour and was somewhat better than the lobster which had a minor note of chewiness to it though no more than all but the finest cooked of them. I enjoyed the dish.