It was such a joy last evening for us to witness a fire that exudes such kindness and warmth, while seemingly natural.
Six Senses Restaurant is just that; with the leadership of Chef Nuno, the evening's tour of revisited simplicity proved to be an experience like no other.
As Chef's brigade hustled with ease and finesse, right in front of us, Chef Nuno leaned in and offered happiness by virtue of his menu and preparation.
As the evening paced itself to a relaxed closing - not one person of the team was flustered, noisy, or disorganized - Chef Nuno led us into a calming dessert course, by passing his torch to the pastry chef. From there, the evening came to a quiet, yet triumphant close.
To Start:
Cabbage
kimchi, botarga
Then:
Brocolli
apple, almond
Next:
Onion
leek, red wine
After:
Eggplant
sweet potato, swiss chard
Following:
Pike
cauliflower, kale
Finally:
Duck
quince, spinach
Always:
Strawberry
pennyroyal, sparkling wine
White Chocolate
coriander, lemon read more