Thursday, November 08, 2012

Chef Adam Byatt Cooks at Equinox


As part of Chefs with Altitude 2012 (3-11 November), the Equinox hosts Chef Adam Byatt from Trinity restaurant, voted one of the top ten restaurants in London.

Perched 70 floors up the tower, the Equinox restaurant provides a picturesque view of the city as the perfect backdrop to dinner. 


Chef Adam's 7-course dinner featuring "comforting British dishes that pay homage to traditional values" started off with the Pumpkin Soup, Curds and Whey. There was a lovely purity and simplicity to the flavours though I struggled with the hard pumpkin seeds.

The next course of Coriander Seared Tuna, Sesame Soy & Lime also appealed with its balance of delicate natural flavours, textures and nicely cooked tuna. A tad Asian moo thinks.


A great meat dish I really enjoyed was the Roasted Quail, Sage and Onion Dumplings, Bacon, Celeriac and Pear. The quail was succulent, flavoursome (more intense than chicken but sweeter) and paired well with sage, pear and BACON in a tasty broth. Two hooves up! Sigh. Why must quails be sooo small? Moohahaha. :D


As refreshingly clean and fresh as it looked, the Scallop, Melon and Almond Ceviche was a nice choice before the next meat dish arrived.

With the excellent quail pretty hard to beat, the Crisp Chicken, Shallot Puree, Roosevelt Potatoes and Thyme Chantilly was unfortunately just a bit average for me. Sure, it was tasty but my heart has gone to the little bird.

A shot glass of Frozen Yoghurt cleansed the palate and reminded me why I enjoy cheeses at the end of meals.


To end the meal on a sweet note, here's the Strawberry Eton Mess Ice Ball.

Smash it with a large spoon and we get the...

Strawberry Eton Mess. LOL. A classic combination of strawberries, meringue and cream.

Chef Adam's cooking seems to be about clean flavours, nothing too complicated, and staying true to the ingredients.

Thanks to Merissa of Swissotel for the invitation.

Equinox
70 Floor
Swissotel The Stamford
Tel: 6837 3322

Chew On This: Swing by City Space bar for a cocktail or two before dinner. Married couple mixologists Ash and Dan from Sahara Bar, UK, are in town for Chefs With Altitude and have made available some of their signature cocktails at $25 each.


Try the Ez Groni (on the left with a citrus peel), a lighter, less bitter variation of the classic Negroni. It is made with Johnnie Walker Gold Label, Aperol, Carpano Antica Formula and orange bitters. For something refreshing and citrusy, the Tukker (above right) appeals with Belvedere Pink Grapefruit, lemon, sugar, cucumber and mint.

Blame Pirates of the Carribean but I was hoping for rum in the Dead Man's Chest (with the apple slices). Mohahaha. Instead, it had Jack Daniel's Tennessee Whisky, Aperol, Fernet Branca, apricot jam and plum bitters. The very distinct tasting Fernet Branca gave an interesting flavour not unlike grass jelly.

Lastly, you've got to try the Black Cherry Tree. Made with Belvedere, Mozart dark chocolate liqueur, cherry marnier, vanilla syrup, lemon, limoncello, egg white and sugar, it's like liquid black forest, adult version! :)   

No comments: