A small bladder can be a good thing

h5

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Course #4 - Corvina (Chilean sea bass). The sea bass was good, but not great. The olive oil caramel was probably the best part, not so much for its flavour, but more for the unique texture and flavour it brought to the dish. Olive tapenade (yuck!) forms the square on the left, yellow tomato coulis is in the centre, some mushy artichokes, half a yellow tomato, a piece of shitaake mushroom, and a sliver of zucchini and carrot rounded out the dish. Though lacking in quantity, the zucchini and carrot were still welcome sights, as the Chilean diet is so lacking in fresh vegetables. The little black bits were large chunks of artisan sea salt. Overall, this dish looked better than it tasted.

h6

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Course #5 - Seared rare tuna, served with sesame foam and a sesame caramel. Again, the caramel brought a unique flavour and texture to the dish. The tuna was only OK, and it was served with an anguila (a type of fish) sauce. I thought the accompanying fish croquette (on the left) was better than the featured tuna, which didn´t have a great texture, as it was a tad mushy.

h7

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Course #6 - Lamb - On the left is leg of lamb with pancetta, served atop a bed of mashed potatoes. I can't quite remember how the other two types of lamb were prepared, but I remember some coconut and fruit flavours, and a salty crouton somewhere. The different lamb preparations were nicely done, very tender.

h8

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A bit of a pre-dessert - lemon sorbet. nice! Fruit ice, with rum ... coconut cream, beautiful!

i

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Dessert - Coconut, thin-sliced pineapple, lemon ice, basil sorbet. The waiter asked if I wanted a different one, because mine had slightly melted and fell apart. I really didn't care, because I wanted to taste it so badly! Contrasting, but very vibrant flavours!

i2

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Interesting - the dessert was served with a few spritzes of various liqueurs, using atomizers. I have never seen that before! Being difficult, I asked for two spritzes - Grand Marnier, and Malibu coconut rum.

i3

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Some excellent coffee rounded out the meal - and holy sugar selection! There were 8 different types in total, including an amazing powdered honey - never have I seen that before! The texture was like that of baby powder, and instantly dissolved on your tongue, leaving only the beautiful taste of honey. How do they make this? My guess - powder that the receptionist dipped her finger in, imparting it with the delicate sweetness of a beautiful senorita ... or perhaps that's just the two bottles of wine talking!

j

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A lovely photo to remember a lovely meal, and a lovely evening. My only regret? That the lovely restaurant receptionist never made it into the photo ... sigh ...