Sugar, being just one, had the Caprese Bagel which seems very droll, as if how-served in Napoli, if you see how I mean . . . 8^D
When I googled Michelin Restaurants in Amsterdam, this is one that came up . . . We were all very interested to see what would elevate Sushi from merely something to-die-for to a Michelin Star.
They started us off with some cherry-blossom liqueur floated into champagne. A very delicate apertif. While we perused the menu . . . hah! . . . there wudn't any doubt what I was doin' . . . .the a#1 biggest & best you got!
Does this look like Brill marinated in sheets of kelp to you?
but then with a shrug we forged onward . The purple thing in the middle isn't listed, it's just some vegetable, but I think it was a sort of onion or radish . . . it was really picquaunt.
I looked at Mrs with despair and desperation when the waiter brought the next course: "There's Two More Courses" I gasped. . . .I can't make it! But Sugar coolly consulted the menu, "It's OK," she consoled us, this is not just one course, but the last two courses together!"
So great! If we can muddle this enough for them to take it away, then only dessert would be left!
I knew I was close to the edge. So I ate the crab with steamed rice with the mixed pickled vegetables first, even tho' the menu showed it last . . . I needed the encouragement of condiment-like entree's. Then I tho't I could pick at my beef cooked on an Old Magnolia Leaf. I think the Hoba Miso had some mushroom and aubergine in it, pieces I mean, not flavours. That was very fine beef, but the fillet was large enough to exceed our wildest ambitions or hungers . . . it was very fine. We can still taste the Okra as we write this . . . OMG it seems like years since we had Okra like this good.