When it comes to food, simplicity is the best. We admire those ambitious chefs that take chances and go beyond their imagination, by combining different ingredients sourced from around the globe and transforming them in their very own way to the table with a genuine serving of comestible gastronomy, yet not undermining or forgetting what is needed when they are to be served and enjoyed. Fusion as it is called, but not an invention with poor notions.
We prefer a really good satisfying meal that highlights the ingredients with elevation, instead of challenging the freshest ingredients by twisting them to another level, that just seems to be a chef's eagerness to impress. Rather than letting the ingredients speak, it mainly becomes the creator’s amusement, instead of pleasing the diner will only turns genius into a fool.
The Amuse Bouche came with a mouth full silken egg served on the transparent glass serving dish lied with a sliced sardine and dried tomato. The combination is more like an alternative sushi serving but nothing surprising in taste.