Grilled scallops were perfectly cooked, the natural sweetness of the scallop heightened by a sprinkling of crushed wasabi peas and a dollop of yuzu aioli (yuzu is an Asian citrus fruit, like a slightly sour mandarin orange: it’s a key ingredient in yuzu-pon).
The Wagyu beef taquitos brought a smile to our faces even before we’d tasted them: the taquitos were presented in a kind of filigreed trellis and served like so many tiny ice cream cones. They tasted as good as they looked: each cone was a savoury blast of succulent beef, jalapeno, red onion and aji panca, a smokey and almost fruity Peruvian pepper.
A plateful of succulent lamb cutlets, marinated in Korean hot pepper paste and served with wasabi cream, disappeared in moments.
Verdict: The 10-course New Year’s Eve Tasting Menu is marvellous value for money; lovely food in a relaxed atmosphere, with attentive and knowledgeable service. Highly recommended.