I am so far behind that since this dinner there have been several additional glowing reviews of Oriole. There isn’t much I can add to those so to sum it up, I concur and absolutely loved it. Fantastic food, space, service and wine. And while often overlooked , 2 amazing bread courses.
Golden Osetra Caviar, coconut dashi, lychee and sea grape
Langoustine spring roll with shio kombu, calamansi and mint
Kampachi nigiri with yuzu kosho and genmai
Beef tendon puffed with wagyu tartare and shaved matsutake
Beausoleil oyster, iberico consomme and smoked finger lime
Cardinal prawn, iberico lardo, meyer lemon and fennel
Jamon iberico de bellota, black walnut, egg yolk and campo de montalban
Sea urchin emulsion with bay scallop, cauliflower and anise hyssop
Capellini, white alba truffle, rye berry and yeast
Sourdough, cultured butter, caraway and local grains
Japanese A5 wagyu, charred little gem, furikake and sesame leaf
Lemon tea sorbet with hibiscus, asian pear and bitter greens
Croissant, raclette, apple butter and cardamom
Pistachio gelato with elderflower and puffed rice
Mignardieses
Pie to go