pan juices. The dish was exquisite; the
lamb had a crunchy contour and was
soft within. The meat was juicy and
wonderfully complemented by the
ratatouille and the potatoes, which had
an enticing roasted aroma. We were then
presented with a dish of baked sea bass
on warm new potato salad, sour cream,
asparagus and a caper vierge sauce.
This was a wonderful treat: the soft
consistency to the fish and the smooth
texture of the potatoes gave the pallate
a very pleasant sensation, balanced
perfectly with the defining taste of the
asparagus and the sour touch of the
capers.
Chef Ian lets us know that to provide
a fresh taste to his dishes; he ventures
the Thai market every morning, where
he acquires all the seafood and the
vegetables. “We always have a daily
special” he says, including a changing
home-made soup. His passion for local
Thai spices always leads him to think
about ways in which to include them to
his dishes, including those in which he
fuses European and Asian tastes.
Our last dish was a veritable delicacy, in
the form of a stunning dessert: Banana
sticky toffee pudding with toffee sauce.
We knew this one was coming before we
even saw it, as the aroma of the sticky
toffee sauce (brought separately in a
stylish which porcelain holder) engulfed
the air. Presented with a crispy sheet
of dried banana, embedded on a scoop
of vanilla ice cream, this is a mouthwatering treat for those with a sweet
tooth. The pudding was soft, the banana
crunchy, the ice cream cold, the sauce
hot and the combination of all of those,
dazzling. We left Red Piano incredibly
satisfied, having had a superb meal in
a great atmosphere under some ver