Caramelized drum fish, chestnut ravioli, Yuzu cream and snow peas, NIS 218, was the most popular dish at our table, for good reason. Well prepared, and it was, this is a magnificent fish reminiscent of cod in the way the flesh flakes but much finer in texture and taste.
Lamb chops with lemon fondue, fennel and avocado salad with chili potato cream, NIS 224, had each chop standing in a glass at the bottom of which resided the surprising slightly sweet sauce.
A banana based dessert showed less imagination
and a chocolate mousse was too rich for any one person to finish.