In Gothenburg on Friday, a group of MsFlamingo's foodie colleagues wanted to organize a group dinner and we ended up going to Project, a small restaurant owned by husband/wife team of Cameron and Anna Irving. The restaurant itself is small, but a great and lively atmosphere. We ended up doing the tasting menu and one of the colleagues in the group did a great job of taking care of ordering wines.
We started with a bottle of Delamotte Brut, absolutely wonderful with a perfect balance of being fresh and vibrant with crisp fruit, but slight toastiness on the finish and all around well rounded to be the perfect aperitif.
The perfectly crunch rustic bread with butter paddle was excellent.
Cured haddock with thin shavings of root vegetable and sorrel sauce. Incredibly fresh and well balanced with the sorrel sauce adding a nice dimension.
We ordered a bottle of 2015 Domaine Chanterêves Bourgogne Blanc, it was fantastic with a ripe and tropical nose, a body that was light, citrus and minerality with acid to help it be very fresh.
The next dish was roasted Jerusalem artichokes with a mound of freshly shaven black truffles - magnificent!
Our wine guide ordered a bottle of 2015 Jean-Marc Millot for our red and it was wonderful, even being so young. The nose had ripe cherries and raspberries with an ever so slight backdrop of game meats, spices and earth. The body had bright red fruits, but not overpowering, medium bodied with smooth tannins, and not too acidic to bring it all together.
Steak tartare with foie gras and wild rice was a contrast of textures, flavors and just superb.
I didn't write down what type of fish, but it was wonderfully fresh and perfectly roasted, a mussel sauce and roasted cauliflower with a few sorrel leaves - a really nice dish.
For the main course we had roasted pork with apple and honey, really wonderful, fresh and so tender. One of the best pork dishes I've ever had.
For MsFlamingo since she doesn't prefer pork, had a wonderful pasta.
We asked for two cheese samplers for the group, I didn't write what they were down, but going right to left starting with a soft and wonderfully smelly cheese, then a harder more gouda style, finally finishing with a nicely balanced and nutty cheese.
Red currants with ricotta sorbet was a great palate cleanser.
Dessert was very interesting, roasted pears with apricots and a type of brown sugar called muscovado turned into a sorbet. It was a fantastic way to end this great meal.
I didn't know what to expect going into this meal and was totally blown away. It's a truly excellent restaurant with innovative and tasty food that in my opinion definitely deserves a Michelin star. I hope to be able to return and highly recommend trying it if you get a chance!
Trip links:
- Project
- Dorsia
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