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Another visit and more enjoyment. A luxurious dinner from the staff at La Table Fine, UBay. I've been here many times already for a seafood experience combined with fine dining touches from the four corners of the Mediterranean. Tonight we were having dinner by the sea.
The first impression is always breathtaking. A welcoming valet service, the long alley, old stones, Lebanese heritage and a million dollar decor. Soothing music, dimmed lights, a high ceiling, stone columns and the terrace, the covered space makes you feel like you've traveled to the Maldives.
On the perfectly set table was the cutlery, salt and pepper mills from Peugeot and candles decorating the center. Round and large, having dinner with friends is enjoyable.
Dinner started with salty and crunchy grissini with touches of freshness. The addition is the Japanese menu added to the selection, a menu by chef Masato who has come all the way from Japan after a tour around the world's busiest capitals.
The menu:
- Chef Masato Okamoto suggestions
- Fish display
- Salads
- Cold starters
- Hot starters
- Soups
- Plates from the Italian cost
- Fish
- Meat
- Desserts
I had the lobster risotto after enjoying some oysters (Gilardo 2), followed by some soft shell crab rolls and an assortment platter of Makis. Bread was offered while the main courses arrived.
Wine: Ixsir Grande Reserve 2014: A recommended, very aromatic wine which I always enjoy.
The food experience:
- Makis: Avocado, salmon roll, Philadelphia cheese and cucumber with white ginger: loved it! It has a unique touch differentiating it from your average sushi roll.
- Sushi: Special flavors, interesting textures. Different from the ones you get around town, where each is surely a piece of art.
- The oysters are fresh with a salty aftertaste.
- The meat is smoky, aromatic, a filet with spinach and mashed potatoes, with sauces on the side. Tender, mushrooms with spinach and most importantly no red residues under the meat.
- Risotto: A well cooked plate, but a bit creamy for my taste.
- The lobster pasta: Lightly spicy with peppery notes, a well-cooked plate that's generously filled.
Now for desserts:
- Crepe Suzette au Gueridon: The crepe is prepared live and the station is brought to your table for the show. Orange, Grand Marnier, lemon and brown sugar. I personally found it overrated. Chewy and watery, the crepe has been soaked with orange juice. It surely needs a harder texture.
- Chocolate ball, the Belle Helene style: That's a signature which has been copied by many. A creamy chocolate and crunchy bits to balance the texture.
The minuses: I believe it's time to give those waiters some training, bring back happiness on their faces and change their clothes that have started to appear rugged and used.
I believe this is a place where good experience is guaranteed every time. Next time I'll visit the Japanese restaurant.
