The second visit to Hibiscus within 6 months! But oh so good!
The best bit this time was the surprise between the starter and the main course. One of Claude Bosi’s signature dishes is his foie gras ice cream with brioche and balsamic emulsion. J was disappointed that this was not on the starter menu, but it unexpectedly turned up between the starter and the main course, definitely making J’s evening!
In addition to the superb food, we had the usual excellent but unobtrusive service. A very relaxing and enjoyable evening.
Amuse bouche: cucumber foam, cucumber juice, pineapple, olive oil & black pepper
Mackerel – tartare of mackerel, strawberry and celery salad
Spring onion – ravioli of spring onion and lime, glazed broad beans,caramelised onions, broad bean and mint pureeSurprise special! Savoury ice cream of foie gras with a warm emulsion of brioche and balsamic caramel
Kid – slow-grilled Pyrenean kid, caramelised spring onion, broad beans, glazed white turnips, white onion and lemongrass puree, lemon thyme jus, shepherds pie
Pre-dessert: Fennel cream with frozen raspberry
White asparagus – white asparagus cream, black olive tuile, white chocolate and goats cheese ice cream
Caramel – balsamic mousse, salted caramel parfait, sorbetCoffee & petit fours: smoked fudge, honey salted caramel, plain chocolate granache, white chocolate truffle