Five Flies – AmsterdamPosted: June 20, 2010
Amuse Bouche: Green bean mousse with herb foam.
First Course: Tartare of tuna with mousse of celeriac, pickles, and pureed seaweed and wasabi dots, with a balsamico drizzle. This was served with South African Sauvignon Blanc. Very good, but didn’t knock our socks off.
Fourth Course: The cheese course had a brie, goat and blue, served with 2 sweet breads and an apple syrup. This was served with an unidentified but allegedly 15 year old Port. One of the “breads” was really more like compressed fruit, and although the cheese was ordinary (having had much cheese on this trip), the whole thing was great with the wine.
On the whole, good food, good service – perhaps we’d already eaten too well in other places on this trip to appreciate it fully.