HK Tatler Feb 2012
Chef Jonay Armas hails from the Canary Islands and has trained with such Spanish greats including Santi Santamaria and Paco Roncero. However, apart from a Spanish suckling pig on the main course, the menu is more modern pan-European rather than Iberian. We start with a smoked eel with pineapple ice cream and poached tomatoes; a plate of white asparagus; and a slow-cooked egg with ceps and truffles. We loved the eel, with its bouquet of flavour thanks to the smokiness of the fish contrasted against the sweetness of the ice cream.
