One does not have to be awarded a coveted Michelin star in order to offer creative, ultra-delectable, star worthy food. Straddling high above 13 of its Michelin star (s) peers on the Best 100 list. The iconic culinary stalwart ‘Langdon Hall’, under the helm of award winning chef Jason Bangerter, is a perfect case.
Every single course of our ‘Omakase’ lunch, from the welcome Hors d’oeuvre through a parade of gorgeous and artfully plated, tantalizing appetizers to a special request out-of-this-world tasty and tender ‘ Venison Striploin ‘ main dish provide us with some near perfect flavour and textural interplay resulting in some sensational mouthfeel.
The following are our charming and gratifying courses:
DRESSED BRASSICAS
soft cheese, garlic chili dressing, crispy leaves
JUNIPER SMOKED TROUT
crispy skin, rillettes, cured roe
DRESSED BRASSICAS
soft cheese, garlic chili dressing, crispy leaves
FOIE GRAS PARFAIT
ice wine jelly, brioche
HOUSE BAKED SOURDOUGH
Hand churned butter, flake seasalt
TRUFFLE SOUP
wild mushroom, Black truffle
VENISON STRIPLOIN
Red wine reduction, LH honey glazed carrots and root vegetables, juniper jus
PUMPKIN + OATS
pumpkin custard, brown butter oat crust, milk ice cream
PETIT FOURS
Since our drive to and from the restaurant required going through some adverse weather…thick fog and torrential rain, I decided to go easy on the wine and settled for just a glass of German, 2023 Selbach Riesling Kabinett to tickle my palate. What a pleasant and wonderful off dry white!
Lastly, a special mention and thank you to our super friendly, constantly smiling, charming, professional and attentive lady server ‘Maddie’ who help to make our enchanting dining experience utterly memorable.
On our way out, we also managed to exchange greetings and pleasantries with Chef Bangerter, a fine, warm, friendly and most hospitable gentleman!
