Another savoury dish appeared again mimicking a classic dessert (also known as Viennetta for the non-Spanish), the White asparagus comtessa and black truffle powder. I thought the white asparagus on the side was unnecessary but it did allow me to greater appreciate the intensity of the creamy and velvety ice cream which was full of asparagus flavour such as I had never tasted before. The icing on the cake, literally and figuratively, was that earthy black truffle powder. If only Vienetta came in this flavour…
This is a restaurant for a small group of people with deep wallets and fancy taste.