The first course was a Horseradish & Aioli Dip with house-made Saffron, Beef, and Wild Rice Tapioca Crackers which excited and taunted our taste buds.
Chicken Consomme Soup with Rosemary and Thyme, Brioche Toast with egg white Tapioca, charred Bay Leaf and Herbs to aromatize the soup cup. The process of aromatizing of the soup cup invited us to begin this course by inhaling the charred aroma, intensifying our sensory experience, and the herb pouch provided us with the ability to personalize the herb flavor in our consomme. Another example of Chef Bitton’s focus on a complete culinary experience. Three types of House-Flavored Salt, Smoked, Porcini Mushroom and Ash, also enabled us to personalize the courses in a most unique way.
Tomato Leather Seafood Salad, Cucumber, Radish, Tomato Jelly, Smoked Tomato & Tomato Granita. I was truly delighted when this particular course appeared, as I had read about the very successful Tasting Menu Chef Bitton had prepared for the launch of his Spring Menu at The King David which included this very appealing dish. I could make an entire meal of this very light yet sumptuous course.
Jerusalem Artichoke, Caramelized Onion Cream, Chopped Carmelized Onions, Jerusalem Artichoke Chip, Bok Choy Leaf. A magnificent and unique medley of textures and flavors in a totally innovative presentation of of Jerusalem artichokes — one of my favorites.
Lamb Tongue, Potato Slice, Mushroom Ragout. If you think you might be satiated, then just wait to see what comes next …
Celery Root Ravioli, Duck Confit, Quail Yolk, Shimeji Mushrooms, fried Baby Shallots. Along with the Tomato Leather Seafood Salad, this was my favorite course of the evening. The fried baby shallots and the quail yolk rendered the dish simply exquisite.
Lamb Loin, Leek Confit, Marigold Leaf, Parsley Root Puree. Under the direction of another chef, this dish might have been one too many meat dishes, but under Biton’s skillful direction the tenderness of the lamb perfectly complemented by the leek confit and the creaminess of the parsley root puree was very easy to appreciate.
Almond Flan, Almond Milk, Strawberry Sorbet, seared Almond Cake. The almond milk brings the almond flan to new heights in a kosher “meat” menu where diary is not to be seen.
Chocolate Fondant & Olive Oil Sweets, Salted Caramel. Local and very flavorful Israeli olive oil creates a most original touch to a favorite classic dessert. The little olive oil sweets offered a surprisingly divine pop of olive in my mouth … truly an Israeli take on a chocolate fondant.
Mignardises of Almond Madeleine, Orange Jelly, Chocolate Praline. We were very full when these arrived, but who cared at this point as our taste buds were very happy.
Fresh Mint Tea … Fresh mint from the hotel’s garden … the perfect digestive!