While on a trip to Healdsburg, MsFlamingo and I decided to try out Madrona Manor, a 1-star Michelin restaurant that looked like it had good potential.
We decided to try their full tasting menu and the meal kicked off with amuse bouche bites, first up was a blini with onion cream, a great start.
Next up was a great farm egg done in a sort of Arpege/Manresa style, but more of a citrus twist. We loved it.
Next up another small bite presented with some theatrics of a shiso leaf with some sort of fish.
Next up a refreshing bite of melon with apple and some crunch.
The first main course was a rich foam, gelee and caviar. The dish was reminiscent to me of Thomas Keller's oysters and pearls. An excellent dish.
Then the freshest radish I've ever tried, we loved it.
The next course was truly fresh scallop in its shell with a yuzu vinaigrette. I'm not usually a big scallop fan, but this was amazing.
A really nice, freshly baked epi baguette was brought out along with butter and a crispy cracker with a vegetable puree.
Perfect for winter was a thinly sliced and rolled persimmon with grated bottarga on top.
Then a bite of beet.
A foie gras terrine wrapped in beet and apples. One of the best preparations I've ever had.
A consomme palate cleanser.
Then the best saffron risotto with freshly shaved truffles, perfection!
Then another risotto with a beurre blanc sauce and mushrooms, also amazing.
Then a bite of crispy duck skin.
Followed by the next course of dry aged duck - amazing!
Then a little break and citrus ice to get ready for the main course.
And a bite of mushrooms and sorrel.
The main course of Miyazaki wagyu was unbelievably unctuous and one of the best Kobe preparations I've had.
Then time for a series of intermezzos starting with an airy and crisp "cookie" with mango filling.
Then the beautiful cheese cart, our server insisted we try a bit of everything despite getting quite full.
A great sampling and all the cheeses were amazing.
Then a matcha mini-cream puff bite.
Then a great chocolate and dippin dots style variety of citrus sorbets.
Then our server arrived with a different cart and liquid nitrogen to make our next dessert.
The final dessert was a hazelnut ice cream crumble, an amazing way to finish off a great meal.
Madrona Manor greatly exceeded our expectations and was one of the best meals ever, it is definitely deserving of at least 2-stars, if not 3. I'd highly recommend going if you have the chance.
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