Stella Maris

This lunch at Stella Maris was the first meal after their (inevitable, however long) first Michelin star. I'm not so sure Yoshino-sana was in the kitchen, as he normally comes out to say hello, but the level of cooking was certainly up to snuff. The langoustine tempura perfectly cooked and accompanied by every type of asparagus available. The filet of sole was tasty, although perhaps a touch undercooked, and the sides of brocolli cheese and "bubble and squeak" astoundingly good. The dessert of skewers of tiny baba au rum was good. Special mention for the gaspacho with cucumber gélée and especially the superb amuse bouche parmesan galette.


Gazpacho with cucumber gelée

Langoustine tempura with asparagus

Filet of sole with side of broccoli and cheese and SUPERB (intended?) take on "bubble and squeak" (cabbage with semi-mashed fried potatoes ?)