Utterly Sensational Food at Black Mountain Gourmet Restaurant, You’ve Got To Go!

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Utterly Sensational Food at Black Mountain Gourmet Restaurant, You’ve Got To Go!
Utterly Sensational Food at Black Mountain Gourmet Restaurant, You’ve Got To Go!
Utterly Sensational Food at Black Mountain Gourmet Restaurant, You’ve Got To Go!
Utterly Sensational Food at Black Mountain Gourmet Restaurant, You’ve Got To Go!

This gourmet Restaurant offers Mediterranean and international style with a hint of Asian fusion food created by Chef Luigi Sica. The place is luxurious and you are going to feel it straight away when you receive a cold sparkling wine in a crystal glass as a complimentary drink. By the time we were seated at the table the Manager of the restaurant Khun Oh brought us a complimentary assortment of homemade bread with whipped salted butter. Our excitement grew when the chef offered us a ‘foie gras terrine with pan brioche, crunchy almonds, walnuts and mixed berries’; which was amazing. When I visit places like this I always let the chef decide and it never disappoints me. We started with ‘wagyu beef carpaccio with celery salad gorgonzola cheese mousse’; very light and delicious. The dish that I heard from everyone is the best then arrived.

It was ‘lobster soup with Canadian lobster meat infused with Hennessy cognac’ with a rich lobster taste from the broth and a lobster in the centre. The soup was creamy and colourful. To continue with as his Italian influence we tried ‘paccheri pasta with fresh tomatoes sauce and stracciatella cheese’, pasta were cooked al dente and the whole dish is taking you to Italy. For our main courses we had ‘poached fillet of salmon with citrus sauce crispy fennel and parsley boiled potatoes’ with he plate the salmon melting in your mouth. A great combination and an inventive dish.

To continue we had the ‘wagyu beef tenderloin with blue cheese, potatoes mousseline, madeira truffle sauce”. A generous thick tenderloin wagyu beef exactly as it has to be; perfectly cooked as we requested with a scrumptious blue cheese sauce. The dessert was something special; created passion and the love of cooking; ‘cannolo stuffed with ricotta cheese, tomato jam and basil ice cream’. All these unusual savory flavours turned to sweet was surprisingly good. The basil ice cream was so creamy and refreshing; the whole combination came together great!

The Chef wants to create innovative cuisine, rich in flavours and colours. The right mix to awaken all your senses. Everything in the kitchen is homemade; offering customers quality and freshness. The chef shared with us the passion and love for cooking and we really appreciated that. It might not be yet be a Michelin star Restaurant but if we could, we would give him one for the excellent dishes, service and utterly sensational food. For more information: + 66935834199 restaurant@bmghuahin.com

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