Complimenting my beef rendang was the fragrant nose of citrus with lemon and lime overtones, the tasting notes also listed pear but I never picked that up. We were seated right up the back of the restaurant facing the window to avoid the hustle of the Friday night rush.
When the power went out, we had a poor position since we were in the shadows but we had a good view of the goings on outside, we had already been served so we were under no pressure to leave as no one was coming after us now.
The palete offered us notes of jasmine and cashew create lift and combines with cardamom pod and almond meal. The palate has immense purity, with power and persistence.
Lime and lemon pith define the palate, which carries through to a delicately layered middle, threaded with a fine mineral spine. Sesame seed and blanched almonds enhance complexity, finishing with a sparkling acid structure.
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