Vespertine is “a gastronomical experience seeking to disrupt the course of the modern restaurant. Karrie found that statement and the official website from which it is quoted off-putting. Me, I was all chips in.”
Upon entering Vespertine you are escorted to a private outdoor nook to wait for your party to arrive while you enjoy a delightful welcome cocktail. The restrooms are also here with a zen garden of hand soap powder. I got confused and washed my hands with cologne. We were given a little sample bottle of that same cologne after the meal, and strangely enough, I love it. Karrie bought me a bottle for Christmas and for the first time since 1986 (Polo at the time) I have a signature scent!
After the cocktail you climb stiars to a dimly lit chamber with wood tables. This is dining area #1 where we enjoyed the first four courses, a sculpture of “chips and dip” a beautifully presented mango tower, a hidden cave of edible flowers and an abalone mushroom roll wrapped in garlic “leather.”
“Chips and Dip” – dried kelp and a chickpea dip.
Mango Tower and the first of many, many edible flowers.
Hidden Edible Flower treat – there’s a black currant and burnt onion savory cookie underneath the flowers.
Garlic “leather” wrapping abalone mushroom like a sushi roll, topped with sheep’s cheese, milk bread and cream
After the first four courses, we continued up another flight to the main dining room with a bit more light and a great view of the city. The first course… I can’t remember the details. It did have flowers and I have a vague sense of it being tasty.
A few bites of crispy, tasty greens. The plateware at Vespertine, as you can see, is extraordinary.
Another course of edible flowers, this time in broth.
A really delicious shrimp taco in a leaf.
Scallops hidden under a hard layer of burnt onions that you had to crack through with your spoon like creme brule.
I honestly don’t recall what was in this fun space-chair-shaped dish, but Elijah had an extra ingredient… A frisky live worm, fresh from the garden… video coming soon.
This was the main attraction, quail with juniper and black currant served two ways – the breast and the drumstick in a stone sarcophagus. Bonus points for Midsommar-esque presentation.
Yummy overripe plantain served as a taco
Creme fraiche radish and almond
I thought this dessert was rhubarb, but I think it might be black raspberry, black carrots and meadowsweet, AKA mead wort, a perennial herb that grows in damp meadows.
Four hours later, after the three very interesting (but honestly not truly crave-able) desserts, we retired back to the garden to rest over a selection of fruits, strong herbal elixers, coffee and tea. Plump and happy, we rolled out to the car, back to the beach.
Not the most amazing food we have ever eaten (although it was all very good), but Vespertine is one of the most amazing dining experiences. We both highly recommend.
And here’s the somewhat cryptic menu for good measure…
Rotten Apples and Other Delights 