I recently got invited to a very nice press lunch with Turntable Chardonnay, at F12 restaurant. The wine was good, but the food was amazing - a special-composed menu to match the wine.
First, a take on Vitello Tonnato with veal and raw tuna. It also had truffle mayonnaise, capers, grapefruit and licorice jelly.
Next course was pike-perch with a dusting of curry, and edamame beans. The green sauce is an edamame purée, the other sauce was buttery and almost caramel in flavor. This was served with a potato purée.
And finally Brillat-Savarin cheese, with roasted macadamia nuts and an apple jelly.
