Ryan and i celebrated our 6 years anniversary at Curve, Vask's new champagne room. It was such a sweet night full of champagne and oysters, and steak. ;) We enjoyed the food with every bite.
These oysters were divine. They are imported from different places in France and each one has different taste.
Fine de claire is probably the smallest and saltiest, has a good juicy texture and slightly nutty flavor. The
Fine de Ronce is much bigger, really tasty and is more meaty.
 |
| French Oysters |
For the main course we got the Txuleton 28 days dry aged - bone in US Angus Prime Ribeye with traditional potato and olive oil and Sweet Confit Bell Pepper side dish. Australian Mayura Wagyu Bone Marrow with Garlic Brioche and Capers
 |
| Txuleton 28 days dry aged - bone in US Angus Prime Ribeye |
 |
| Australian Mayura Wagyu Bone Marrow with Garlic Brioche and Capers |
I love this guy so much. Looking forward to many more anniversaries together.
No comments:
Post a Comment