Chef George Mendes’s Aldea
A tangy and cold coconut lime ice macaron.
A single beau soleil oyster. Sadly there was too much garnish that it overpowered the oyster.
Tomato gazpacho. The strawberry added a nice sweetness and balance.
Pickled quail eggs.
Fritters with garlic aioli. Soft and delicious, not over-fried.
Sardine. This dish had a very distinct sardine taste to it, but the bread-crumb-like topping added a nice texture. A crisp white wine that tasted like the sea and had a slightly sour finish was paired with the sardine. The pairing went well but I don’t think I’d normally drink it by itself.
Cuttlefish with squid ink, cilantro, and topped with bonita flakes. I didn’t get the advertised squid ink taste because it was just sitting on the bottom underneath the foam and not mixed in. This was paired with seasonal sake.
Aged gnocchi with a lovely seafood crab sauce and foam. The gnocchi was very light and soft. It was paired with rose.
Suckling pig and pork belly. Both pieces just melted in my mouth. The thin crispy skin and crunchy string beans nicely countered the soft and juicy meat. This was paired with a Bordeaux styled Pinot Noir.
Sherpa milk cheese with figs paired with a semi-sweet sparkling red wine. The cheese by itself was quite strong but was well-balanced by sweet and jammy figs.
Watermelon ice with cantaloupe. This was a really good and refreshing palate cleanser served at exactly the right time of the meal.
Olive oil cake with strawberry sorbet and ricotta. This was paired with port wine.